Rogan Josh Soya Chaap
Servings - 2 - 3
INGREDIENTS
Water - 1 litre
Soya chaap - 5 sticks
Dry red chili - 3 - 4
Fennel seeds - 1/2 teaspoon
Black cardamom - 3 pods
Green cardamom - 5 pods
Cinnamon sticks - 2
Mace strands - 2
Cumin - 1/2 teaspoon
Ghee - 2 tablespoons
Asafoetida - 1/4 teaspoon
Ginger paste - 1/2 tablespoon
Saffron - 1/4 teaspoon
Water - 250 milliliters
Yogurt - 150 grams
Salt - 1 teaspoon
Coriander - for garnishing
PREPARATION
1. In a potty dd 1 litre water, 5 sticks soya chaap and bring it to a boil.
2. Boil for 5 - 7 minutes on medium heat.
3. Remove it from heat.
4. Remove the sticks from chaap and cut it into pieces. Keep side.
5. Take a pan, add 3 - 4 dry red chili, 1/2 teaspoon fennel seeds, 3 pods black cardamom, 5 pods green cardamom, 2 cinnamon sticks, 2 mace strands, 1/2 teaspoon cumin and dry roast for 5 - 7 minutes on medium heat or until it turns golden brown in color.
6. Transfer this into a bender and grind it into a fine powder. Keep aside.
7. Heat 2 tablespoons ghee in a skillet, add 1/4 teaspoon asafoetida, 1/2 tablespoon ginger paste and saute for 1 -2. minutes.
8. Then, add the soya chaap in it and mix it well.
9. Cook for 5 - 7 minutes on medium heat or until it turns golden brown in color.
10. Now, add the grinded masala, 1/4 teaspoon saffron and mix it well.
11. Then, add 250 milliliters water and stir well.
12. Bring it to a boil.
13. Add 150 grams yogurt and mix it well.
14. Now, add 1 teaspoon salt and mix it again.
15. Cook for 10 - 12 minutes on medium heat.
16. Garnish with coriander.
17. Serve hot with roti or naan.
