Description
A delicious and flavorful Soya Chaap cooked in a spicy curry.
Ingredients
Scale
- 5–6 pieces Soya Chaap (cut into 5–6 pieces)
- For frying Oil
- 1 tbsp Butter
- 1 tsp Salt
- 1 tsp Chaat Masala
- 1/4 cup Hung Curd
- 2 tsp Ginger (Chopped)
- 2 tsp Garlic (Chopped)
- 1 cup Tomato (Chopped)
- 2–3 Green Chillies
- 1/4 cup Fried Onions
- 4 tbsp Oil
- 2–3 Green Cardamom
- 2–3 Cloves
- 1 inch Cinnamon Stick
- 2–3 Bay Leaves
- 1/2 cup Onion (Sliced)
- 2 tsp Coriander Powder
- 1/2 tsp Turmeric Powder
- 2 tsp Kashmiri Red Powder
- 1/2 tsp Roasted Cumin Powder
- Salt (to taste)
Instructions
- Heat oil for frying in a pan.
- Deep fry the chaap until golden brown on low heat. Drain in a bowl.
- Add butter, salt, chaat masala and curd and mix well.
- Keep aside for 20 minutes.
- To make the curry, add ginger, garlic, tomato, green chilli and fried onions in a blender and blend to make a smooth paste.
- Keep the paste aside.
- Heat oil in a pan.
- When the oil is hot, add green cardamom, cloves, cinnamon and bay leaves and let them crackle for a few seconds.
- Add onion and fry until nicely browned.
- Add the tomato ginger garlic green chilli onion paste and cook for 3-4 minutes.
- Now add coriander powder, turmeric powder, Kashmiri red chilli powder, roasted cumin powder and salt to taste.
- Cook for 3-4 minutes until oil starts to separate from the sides.
- Add 1 cup of water and fried chaap and cook for 3-4 minutes.
- Garnish with fresh coriander and serve hot.
Notes
- For a spicier version, add more green chillies.
- You can adjust the thickness of the curry by adding more or less water.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 5g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 30mg