Now to make malai gravy first of all make a dry masala for the gravy.
Grind together dry coconut, kasuri methi and almonds. Keep them aside.
Heat 1 tablespoon oil in the pan and add chopped onion.
Saute the onions till these are light pink in color and add ground coconut masala.
Cook it for 2-3 minutes on slow heat till coconut is slightly toasted and fragrant.
Now add marinated soya chaap pieces and cook everything for 3-4 minutes on the slow heat while stirring it continuously.
Add cream/malai and also red chilli powder, pepper powder and kitchen king masala.
Mix everything well and cook for another 4-5 minutes.
Garnish with fresh coriander leaves, slit green chillies and serve the malai soya chaap gravy hot with phulka paratha or rice.