Soya Chaap Bhuna Masala

#easyrecipes #quickrecipes #recipes #champrecipe #indiancuisines #madeinindia #love Servings - 3 - 4 INGREDIENTSWater - 900 milliliters Salt - 1 teaspoon Soya chaap - 500 grams Oil - for frying Salt - 1/2 teaspoon Black pepper - 1/4 teaspoon Red chili - 1 teaspoon Dry mango powder - 1 teaspoon Yogurt - 200 grams Charcoal Ghee - 2 teaspoons Ghee - 35 milliliters Cumin - 1 teaspoon Green cardamom - 4 pods Cinnamon stick - 1 Black cardamom - 1 pod Bay leaf - 1 Cloves - 4 pods Green chili - 1 1/2 teaspoons Ginger garlic paste - 2 teaspoons Onions - 200 grams Tomato - 300 grams Turmeric - 1/4 teaspoon Salt - 1/2 teaspoon Red chili - 1/2 teaspoon Coriander powder - 1 teaspoon Cumin powder - 1 teaspoon Paprika - 1 1/2 teaspoons Water - 400 milliliters, divided Garam masala - 1/2 teaspoon Dry fenugreek leaves - 1 teaspoon Coriander - 1 tablespoon PREPARATION 1. Heat 900 milliliters water in a skillet, add 1 teaspoon salt, 500 grams soya chaap and bring it to a boil. 2. Boil for 5 - 7 minutes on medium heat. 3. Remove it from heat and place it in a board. 4. Remove the stick from it. 5. Cut it into pieces. 6. Heat sufficient oil in a skillet and fry these until golden brown and crispy. 7. Drain it on an absorbent paper and transfer this into a bowl. 8. Add 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1 teaspoon red chili, 1 teaspoon dry mango powder, 200 grams yogurt and mix it well. 9. Place a aluminium bowl in it. 10. Add a burning charcoal in it. Then, add 2 teaspoons ghee and cover it with lid. 11. Cover for about 5 - 7 minutes. 12. Open the lid and remove the charcoal. 13. Rest the chaap for 10 minutes. 14. Heat 2 teaspoons ghee in a heavy skillet, add 1 teaspoon cumin, 4 pods green cardamom, 1 cinnamon stick, 1 pod black cardamom, 1 bay leaf, 4 pods cloves and stir well. 15. Add 1 1/2 teaspoons green chili, 2 teaspoons ginger garlic paste and stir for 1 - 2 minutes. 16. Then, add 200 grams onions and fry till translucent or until it turns golden brown in color. 17. Now, add 300 grams tomato and mix it well. 18. Saute for 5 - 7 minutes on medium heat or until it turns soft and pulpy. 19. Add 1/4 teaspoon turmeric and stir well. 20. Add 1/2 teaspoon salt, 1/2 teaspoon red chili, 1 teaspoon coriander powder, 1 teaspoon cumin powder, 1 1/2 teaspoons paprika and mix it well. 21. Then, add 150 milliliters water and mix it again. 22. Bring it to a boil. 23. Now, add the marinated chaap and mix it well. 24. Add 250 milliliters water and mix it well. 25. Bring it to a boil. 26. Cover it with lid and cook for about 8 - 10 minutes on medium heat. 27. Open the lid and give it a nice stir. 28. Add 1/2 teaspoon garam masala, 1 teaspoon dry fenugreek leaves and mix it well. 29. Add 1 tablespoon coriander and mix it well. 30. Cook for another 3 - 5 minutes on medium heat. 31. Remove it from heat. 32. Garnish with coriander. 33. Serve hot. Official website:  https://ift.tt/2YE99SY Like us on Facebook  https://ift.tt/345eOSQ Follow us on Instagram  https://ift.tt/2rlkF9E


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