Punjabi Style Soya Chaap
Serving - 6
INGREDIENTS
Boiled soya chaap - 450 grams
Oil - for deep frying
Curd - 120 grams
Salt - 1/4 teaspoon
Chaat masala - 1/2 teaspoon
Cumin powder - 1 teaspoon
Coriander powder - 1 teaspoon
Desi ghee - 2 tablespoons
Cumin - 1 teaspoon
Ginger garlic paste - 1 tablespoon
Onion - 150 grams
Tomato - 400 grams
Desi ghee - 25 milliliters
Salt - 1 teaspoon
Turmeric - 1/2 teaspoon
Red chili powder - 1 teaspoon
Coriander powder - 1 teaspoon
Garam masala - 1 teaspoon
Dry fenugreek leaves - 1 teaspoon
Water - 100 milliliters
Coriander - 1 tablespoon
Coriander - for garnish
PREPARATION
- Take 450 grams boiled soya chaap and cut it into small pieces.
- Heat sufficient oil in a wok and deep fry diced soya chaap.
- In a bowl, add 120 grams curd, 1/2 teaspoon salt, 1/4 teaspoon chaat masala, 1 teaspoon cumin powder, 1 teaspoon coriander powder and fried soya chaap.
- Mix and marinate for 30 minutes.
- Heat 2 tablespoons desi ghee in a pan, 1 teaspoon cumin, 1 tablespoon ginger garlic paste and stir well.
- Now, add 150 grams onion and cook until translucent.
- Now, remove the pan from heat and transfer the mixture in the blender jar.
- Blend it to a smooth paste and keep aside.
- Now transfer, 400 grams chopped tomatoes in a blender and blend to a smooth puree.
- In a pan, heat 25 milliliters desi ghee, add blended tomato puree, stir once, then add 1 teaspoon salt, 1/2 teaspoon turmeric, 1 teaspoon red chili, 1 teaspoon coriander powder and mix well.
- Cook for 10 -12 minutes on medium heat.
- Now add blended onion paste, stir well and cook for a while.
- Add 1 teaspoon garam masala, 1 teaspoon dry fenugreek leaves and mix well.
- Now, add marinated chaap and 100 milliliters water. Mix well.
- Cook for 7-8 minutes on low heat.
- Now, add 1 tablespoon chopped coriander and give it a stir.
- Remove the pan from heat.
- Garnish it with coriander.
- Serve hot.
