For Curry, remove ice cream sticks from chaaps. And chop chaaps into bite-size pieces. And roast it on a pan with very little oil till it gets light golden shade.

Make a paste of onion and green chilli. Boil tomato and make a fine puree of it.

Heat oil and butter, and add onion paste, ginger garlic in it and saute until it becomes brown. Then add tomato puree and hung curd and let gravy reduced to half.

Then add red chilli powder, turmeric, asafoetida, dry and fresh chopped fenugreek leaves and roasted soya chaaps. Mix it well.

Then add around 1/2 cup of water, Garam Masala and Salt as per taste. Cover it with lid And let gravy boil for 4-5 mins on low to medium flame.

Gravy is ready now. Garnish it with more fenugreek leaves, fresh cream and onion.

Recipe for Soya Chaaps- To make Soya Chaaps soak soybeans overnight and make a fine puree of it using very little water. Then take soya chunks and coarsely grind it. And then add that grounded powder in hot water. Later sieve it using muslin cloth. Strain out all water. Now add that sieved remaining in soyabean paste. Then add salt as per taste and all purpose flour just enough to make soft dough.

Make chapati of it, cut into strips and roll those strips like spirals on ice cream sticks. And boil till it floats on top. Once it is done, it can be used in various recipes like tikka, curry etc. Store it in the freezer for longer shelve life.