Soya Chaap Bhuna Masala

Servings - 3 - 4

 

INGREDIENTS
Water - 900 milliliters

Salt - 1 teaspoon

Soya chaap - 500 grams

Oil - for frying

Salt - 1/2 teaspoon

Black pepper - 1/4 teaspoon

Red chili - 1 teaspoon

Dry mango powder - 1 teaspoon

Yogurt - 200 grams

Charcoal

Ghee - 2 teaspoons

Ghee - 35 milliliters

Cumin - 1 teaspoon

Green cardamom - 4 pods

Cinnamon stick - 1

Black cardamom - 1 pod

Bay leaf - 1

Cloves - 4 pods

Green chili - 1 1/2 teaspoons

Ginger garlic paste - 2 teaspoons

Onions - 200 grams

Tomato - 300 grams

Turmeric - 1/4 teaspoon

Salt - 1/2 teaspoon

Red chili - 1/2 teaspoon

Coriander powder - 1 teaspoon

Cumin powder - 1 teaspoon

Paprika - 1 1/2 teaspoons

Water - 400 milliliters, divided

Garam masala - 1/2 teaspoon

Dry fenugreek leaves - 1 teaspoon

Coriander - 1 tablespoon

 

PREPARATION

  1. Heat 900 milliliters water in a skillet, add 1 teaspoon salt, 500 grams soya chaap and bring it to a boil.
  2. Boil for 5 - 7 minutes on medium heat.
  3. Remove it from heat and place it in a board.
  4. Remove the stick from it.
  5. Cut it into pieces.
  6. Heat sufficient oil in a skillet and fry these until golden brown and crispy.
  7. Drain it on an absorbent paper and transfer this into a bowl.
  8. Add 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1 teaspoon red chili, 1 teaspoon dry mango powder, 200 grams yogurt and mix it well.
  9. Place a aluminium bowl in it.
  10. Add a burning charcoal in it. Then, add 2 teaspoons ghee and cover it with lid.
  11. Cover for about 5 - 7 minutes.
  12. Open the lid and remove the charcoal.
  13. Rest the chaap for 10 minutes.
  14. Heat 2 teaspoons ghee in a heavy skillet, add 1 teaspoon cumin, 4 pods green cardamom, 1 cinnamon stick, 1 pod black cardamom, 1 bay leaf, 4 pods cloves and stir well.
  15. Add 1 1/2 teaspoons green chili, 2 teaspoons ginger garlic paste and stir for 1 - 2 minutes.
  16. Then, add 200 grams onions and fry till translucent or until it turns golden brown in color.
  17. Now, add 300 grams tomato and mix it well.
  18. Saute for 5 - 7 minutes on medium heat or until it turns soft and pulpy.
  19. Add 1/4 teaspoon turmeric and stir well.
  20. Add 1/2 teaspoon salt, 1/2 teaspoon red chili, 1 teaspoon coriander powder, 1 teaspoon cumin powder, 1 1/2 teaspoons paprika and mix it well.
  21. Then, add 150 milliliters water and mix it again.
  22. Bring it to a boil.
  23. Now, add the marinated chaap and mix it well.
  24. Add 250 milliliters water and mix it well.
  25. Bring it to a boil.
  26. Cover it with lid and cook for about 8 - 10 minutes on medium heat.
  27. Open the lid and give it a nice stir.
  28. Add 1/2 teaspoon garam masala, 1 teaspoon dry fenugreek leaves and mix it well.
  29. Add 1 tablespoon coriander and mix it well.
  30. Cook for another 3 - 5 minutes on medium heat.
  31. Remove it from heat.
  32. Garnish with coriander.
  33. Serve hot.