Creamy Malai Soya Chaap

1.Boil the soya chaap pieces in water for 5-7 minutes until tender, then drain and pat dry thoroughly.

2.Heat 1 tablespoon of oil in a pan and shallow fry the soya pieces until lightly golden brown on all sides; remove and set aside.

3.In a large mixing bowl, whisk together the yogurt, heavy cream, cashew paste, ginger-garlic paste, green chili paste, cardamom powder, white pepper, garam masala, lemon juice, and salt until smooth.

4.Add the fried soya pieces to the marinade, coat them thoroughly, and let them rest for at least 30 minutes to absorb the flavors.

5.Heat butter in a large pan over medium heat and sauté the chopped onions until translucent.

6.Add the marinated soya mixture to the pan and cook on medium-low heat for 8-10 minutes, stirring occasionally, until the sauce thickens and coats the soya pieces in a velvety layer.

7.Stir in the crushed kasuri methi and garnish with fresh coriander before serving hot.