First soak the cashews in hot water for an hour then put them in a grinding jar and blend it into a smooth paste. Next add hung curd in it and mix both of them well. Now keep this paste aside.

Now heat a pan; add 2 tbsp of oil in it then add the soya chaap pieces in it. Fry them for about 3 minutes then keep them aside.

Now in a vessel or pan add some water and it it add chopped onion and garlic pods and let it boil until the onion pieces becomes translucent in colour. Let it cool down then blend them into a smooth paste. Keep it aside too.

Heat a pan; add 1 tbsp oil and 1 tbsp butter in it. Combine them then add the khada masalas mentioned above like bay leaf, cinnamon stick, green cardamom and dried red chilli. Wait for a while then add the onion and garlic paste in it. (mentioned in the above step).

Let it cook for about 2 to 3 minutes on a low flame. Then add the cashews and curd paste in it. (mentioned in step 1). Now mix everything well. Cook for another 2 minutes on a low flame.

Then add the fried soya chaap pieces in it and mix everything well with the masala.

Then add some fresh cream and combine it well too. Check the salt at this stage once again. Lastly add some chopped coriander and mix it well. You can add a dolup of butter too for that extra taste. Switch off the flame.

Then add half a cup of lukewarm water, some salt and sugar. Mix it well. Let it come to a boil then sprinkle some crushed kasuri methi on it and mix it.