Tips & Tricks:
- Dahi wale paste ko pan me daalne ke baad shuru me continuously chalana bahut zaroori hai, warna dahi heat ki wajah se fat sakti hai.
- Soya chaap ko boil karne se wo soft ho jati hai aur uske andar ke layers khul jate hain, jisse gravy andar tak absorb hoti hai.
- Pyaaz ko bhunte waqt dhyan rakhein ki wo jal na jayein, warna saari gravy ka swaad kadwa ho jayega.