1) Take a bowl, add chopped soya chaap. Add salt, ginger garlic paste, red chilli paste, lemon juice and mix it well. Keep aside for half an hour.
2) Heat a pan, add oil jeera and cashew nut and cook for a minute. Add besan and cook for another one minute. Turn off the flame.
3) Take a mixi jar, add mint, coriander leaves, green chillies, hung curd and the cooked besan mixture. Grind it and make a smooth paste.
4) Transfer this mixture into a bowl add chaap, cream, salt, mustard oil, garam masala, kasuri methi, ginger garlic paste and mix it well. Keep aside for one hour and cook in air fryer or OTG or a tandoor, whichever is available.