1. Heat Kadhai in medium flame and deep fry 10 pieces Soya Chaap properly rinsed and cut as per preference. Keep it aside.
2. Take a deep bowl and add soya chaap kept aside, ½ cup curd, ½ teaspoon Turmeric Powder, ½ teaspoon Red Chilli Powder, ½ teaspoon Garam Masala and ½ teaspoon Iodised Salt. Cover it and keep it aside.
3. Heat Kadhai in medium flame and add 2 tablespoons oil, 2 pieces onion, 1 teaspoon ginger garlic paste and 4 tomatoes. Blend it in the mixer and keep this onion tomato paste aside.
4. Heat Kadhai in medium flame and 2 tablespoons Refined Oil, 1 teaspoon Butter, 1 piece Bay Leaf, 1 inches Dalchini, 5 pieces Long, 2 pieces Black Cardamom, 1 teaspoon Jeera, ½ teaspoon Turmeric Powder, ½ teaspoon Red Chilli Powder, 1 teaspoon Coriander Powder, ½ teaspoon Cumin Powder, onion tomato paste kept aside, soya chaap kept aside and 1 cup water.
5. Cover the lid for 15 minutes or until soya chaap absorbs all the flavour and cooked completely. Add 1 teaspoon Kasuri Methi and mix well.
6. Serve hot.

(Note: This dish is for 4 persons)