Recipes: Soya Chaap

INGREDIENTS:

1. Soya chaap - 3-4 (250 grams)

2. Tomato - 3 (250 grams)

3. Ginger - 1 inch

4. Green chili - 1 piece

5. Cream - 100 grams

6. Oil - 3-4 tbsp.

7. Green coriander - 2-3 tbsp. (finely chopped)

8. Asafetida - 1 pinch

9. Cumin seeds - 1/4 tsp

10. Turmeric powder - 1/4 tsp

11. Red chili powder - 1/4 tsp.

12. Garam masala - less than 1/4 tsp

13. Coriander powder - 1 tsp

14. Coriander powder - 1 tsp

15. Dry fenugreek leaves - 1 tsp

16. Whole spices - brown cardamom -1, cinnamon stick - 1, clove - 2, Black pepper - 6-7

17. Salt - 1 tsp (as per taste)

INSTRUCTIONS:

Cut soya chaap in 1-1.5 inch chunks. Preheat oil in a pan. Place chaap chunks in hot oil. Fry the chunks until they turn slightly brown in color and take them out in a plate.
Finely grind tomato-ginger-green chilly to make paste. In oil, add cumin seeds and sauté for a while. After sautéing cumin seeds add asafetida, turmeric powder, coriander powder, dry fenugreek seeds, whole garam masala, black pepper, cinnamon stick, clove and cardamom (peeled). Sauté the spices for few minutes and then add tomato-ginger-green chili paste. Also add red chili powder. Sauté the masala until oil starts separating from it.
When oil starts separating from the masala, add garam masala and cream into it. Stir constantly until masala simmers. After masala starts simmering add 1/2 cup water into it and stir constantly until gravy comes to boil. Add some green coriander in the gravy and mix.
When gravy starts boiling add salt and soya chaap into it. Mix well. Cover the curry and cook for 4-5 minutes on low flame.
Suggestion:
After adding cream in the masala, stir constantly and cook until it starts simmering else cream may splatter. Also add salt later, as adding salt with cream can splatter it.

Source: nishamadhulika
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