Cut soya chaap in 1.5 inch chunks and fry chaap chunks in hot oil until they turn slightly brown in color and take them out in a plate.
Next grind tomato-ginger-green chilly to make a paste.
Heat oil in a pan, add cumin seeds and sauté for while.
After sautéing cumin seeds add, turmeric, coriander powder, dry fenugreek seeds, whole garam masala, black pepper, cinnamon stick, clove and cardamom (peeled).
Sauté the spices for few minutes and then add tomato-ginger-green chilly paste and red chilly powder.
Sauté the masala until oil starts separating from it.
When oil starts separating from the masala, add garam masala and cream into it.
Stir constantly for a minute then add 1/2 cup water into it and stir constantly until gravy comes to boil.
Add some green coriander and salt in the gravy and add soya chaap and mix and let it simmer for 5 minutes
Garnish with cream and serve hot with naan, lachhaa paranthas, rice
