4–5 soya chaap sticks 1 tbsp oil ½ tsp salt ½ tsp red chili powder For Masala Gravy 2 tbsp oil or butter 1 large onion (finely chopped) 1 tbsp ginger-garlic paste 2 tomatoes (pureed) ½ tsp turmeric powder 1 tsp red chili powder 1 tsp coriander powder ½ tsp garam masala ½ tsp cumin seeds ½ cup fresh cream (optional) Salt to taste ½ cup water Fresh coriander leaves for garnish Cooking Method 1️⃣ Prepare the Chaap Remove the wooden sticks and cut chaap into pieces. Heat 1 tbsp oil in a pan. Lightly fry the chaap with salt and chili powder until slightly golden. Keep aside. 2️⃣ Make the Dhaba Masala Heat oil or butter in a pan. Add cumin seeds and let them crackle. Add chopped onions and cook until golden brown. Add ginger-garlic paste and cook for 1 minute. Add tomato puree and cook until oil separates. Add turmeric, chili powder, coriander powder, and salt. 3️⃣ Cook the Curry Add fried chaap pieces to the masala. Pour about ½ cup water and cook for 5–7 minutes on medium flame. Add garam masala and cream for rich taste. Mix well. Garnishing Sprinkle fresh coriander leaves Add a little butter on top for real dhaba flavor Serving Suggestions Serve hot with: Butter naan Tandoori roti Jeera rice