Soya Chaap Butter Masla

Soya Chaap Butter Masla

 

Servings - 2 - 3

 

INGREDIENTS

Water - 900 milliliters

Salt - 1 teaspoon

Soya Chaap - 500 grams

Oil - 30 milliliters

Mustard oil - 1 tablespoon

Red chili - 1 teaspoon

Salt - 1/2 teaspoon

Black salt - 1/2 teaspoon

Turmeric - 1/2 teaspoon

Cumin powder - 1 teaspoon

Coriander powder - 1 teaspoon

Dry mango powder - 1 teaspoon

Garam masala - 1 teaspoon

Dry fenugreek leaves - 1 teaspoon

Roasted gram flour - 1 tablespoon

Hung curd  - 30 grams

Ginger - 1 tablespoon

Oil - 4 tablespoons (divided)

Butter - 1 tablespoon

Cumin  - 1/2 teaspoon

Kashmiri dry red chili - 2

Green cardamom - 2 pods

Garlic cloves - 7

Onions - 110 grams

Ginger - 2 tablespoon

Tomato - 280 grams

Green chili - 1 tablespoon

Cashews - 2 tablespoon

Salt - 1 teaspoon

Coriander powder - 1/2 teaspoon

Garam masala - 1/2 teaspoon

Dry fenugreek leaves - 2 tablespoons

Water - 200 milliliters

Butter - 1 tablespoon

 

PREPARATION

  1. Heat 900 milliliters water in a heavy skillet, add 1 teaspoon salt, 500 grams soya chaap and bring it to a boil.
  2. Remove it from heat.
  3. Place it on a board and remove the stick.
  4. Cut it into pieces and keep aside.
  5. Now, heat 30 milliliters oil in a pan, add soya chaap and roast 3 - 5 minutes.
  6. In a mixing bowl, add 1 tablespoon mustard oil, 1 teaspoon red chili, 1/2 teaspoon salt, 1/2 teaspoon black salt, 1/2 teaspoon turmeric, 1 teaspoon cumin powder, 1 teaspoon coriander powder, 1 teaspoon dry mango powder, 1/2 teaspoon garam masala, 1 teaspoon dry fenugreek leaves, 1 tablespoon roasted gram flour, 30 grams hung curd, 1 tablespoon ginger and mix it well.
  7. Then, add roasted soya chaap in it and mix it well to combine.
  8. Marinate for 25 - 30 minutes.
  9. Heat 2 tablespoons oil in a pan, add marinated soya chaap and saute for 2 - 3 minutes.
  10. Remove it from heat.
  11. Now, heat 2 tablespoons oil, 1 tablespoon butter in a pan, add 1/2 teaspoon cumin, 2 kashmiri dry red chili, 2 pods green cardamom and saute for 1 - 2 minutes.
  12. Add 7 garlic cloves, 110 grams onions, 2 tablespoon ginger and cook for 3 - 5 minutes.
  13. Then, add 280 grams tomato, 1 tablespoon green chili, 2 tablespoon cashews and mix it.
  14. Cover it with lid and cook for about 3 - 5 minutes on medium heat.
  15. Now, transfer it to a blender and blend it a smooth paste.
  16. In a heavy skillet, add blended mixture and saute for 1 - 2 minutes on a medium heat.
  17. Add 1 teaspoon salt, 1/2 teaspoon coriander powder, 1/2 teaspoon garam masala, 2 tablespoon dry fenugreek leaves and mix it well.
  18. Then, add 200 milliliters water, 1 tablespoon butter and mix it again.
  19. Add soya chaap and cook for 3 - 5 minutes on a medium heat.
  20. Remove it from heat.
  21. Garnish with fresh cream.
  22. Serve.