Skip to main content

SOYA CHAAP MASALA

Chaap is an excellent source of high class protein and contains all the essential amino acids.It is a vegetarian delight.Yesterday I made this soya chaap sabzi ,it came out so delicious.Its a great dish If you are organising a party or want to cook for your loved ones ,try it once ,i bet you will not be disappointed.It is perfect for the guests who prefer non-vegetarian dishes.Try this and watch your family enjoying it.


Course               :     Main 
Cuisine              :     Mughlai
Prep time          :     20 mins
Cook time         :     20 mins
Serving              :     4

best soya chaap recipe
Soya Chaap Masala

Ingredients

  • Soya chaap (250gm) fresh or frozen
  • 2 medium onions,roughly chopped
  • 3 medium tomatoes,roughly chopped
  • 1/2 inch ginger,roughly chopped
  • 2-3 garlic,roughly chopped
  • 2 tbsp curd
  • 2-3 green chillies
  • 1/2 tsp coriander powder
  • 1/2 tsp turmeric powder
  • Pinch of garam masala
  • 1/2 tsp red chilli powder
  • 1/2 tsp deggi mirch
  • 1/2 tsp kastoori methi powder
  • Salt to taste
  • Refined oil for frying
  • Chopped coriander leaves
  • 2 tsp ghee

Instructions

  1. Heat oil in a heavy bottomed wok,fry chaap(I have used the frozen ones) on a low medium flame till golden brown.
  2. Take it out on a kitchen napkin.
  3. Put fried chaap in boiling water,add some salt in it and boil for 10-12 mins.
  4. Take them out, drain all excess water and cut them into 2 inch pieces when it cools down.
  5. Meanwhile,make a paste by grinding onions,tomatoes,green chillies,ginger and garlic together.
  6. Heat ghee in a pan and add the above paste in it.
  7. Saute on medium flame until oil seprates.
  8. Now,add coriander powder,turmeric powder,garam masala,red chilli powder,deggi mirch and kastoori methi powder to the mixture.
  9. Then add curd and stir for 2 mins.
  10. Now,add chaap pieces to this mixture.
  11. Pour in a cup of water or as per the required consistency and simmer for 20 mins.
  12. Garnish with coriander leaves and serve hot.
  13. Serve with roti or naan.


Note

  • If using frozen chaap,before cooking take out the required quantity and immerse in water at room temperature.
  • If using fresh chaap,first boil chaap in water ,drain it and then fry it in oil.


 Let me know how you find it, if you try it sometime. you may leave your suggestions for any interesting additions.

Keep Cooking"

Labels:

Comments

Post a Comment

Popular posts from this blog

STUFFED CAPSICUM

Stuffed bell pepper had been on my to-cook list for quite sometime. A perfect vegetarian meal loaded with goodness of protein, veggies and yummy ingredients creating a balanced meal for everyone. Quick Tip #  As kids we used to eat the stuffing and discard the pepper skin because it tasted bland. So my mom started to sprinkle the inside of the empty capsicum with salt before stuffing. After de-seeding the bell peppers, sprinkle some salt on the inside and microwave for 2-3 minutes. This will reduce the cooking time in half and while eating stuffed capsicum, skin will not taste bland. STUFFED CAPSICUM Course         :    Side Cuisine        :    North Indian  Prep time     :   20 min Cook time    :   30-40 min Servings       :    3-4 Ingredients Measuring cup used, 1 cup = 250ml 5 medium capsicum or bell peppers 3 medium boiled and mashed...
Post a Comment
Read more

CRISPY BABY CORN

Today I am sharing an easy starter recipe from many popular indo chinese recipes.No wonder baby corn is loved by most for its crunchy texture and slight sweet and nutty taste. It lends itself very well in many indo chinese recipes.This crispy baby corn recipe is also a very popular chinese recipe with very few ingredients yet very tasty and flavorful. All you need to make this chilli baby corn recipe are few tender baby corns and basic pantry staples. It makes for an excellent starter or side dish for home parties or regular meals. Cuisine     :     Chinese Course      :     Starter Prep time  :     10 mins  Cook time :     20 mins Servings    :     3 to 4 Ingredients 12-15 baby corns 1/2 inch ginger finely chopped 2-3 green chillies (slit) 3-4 garlic finely chopped 1/2 cup finely chopped onion or spring onions 1 tsp finely chopped coriander leaves 2 tbsp tomat...
Post a Comment
Read more

Malai Matar Paneer

One popular paneer recipe amongst all the north Indian paneer recipes, Matar paneer is quite often made at home. So, here is simple and easy recipe of matar paneer. This recipe is not restaurant style but a simple homemade dish. The kinds of which make for a homely comforting meal. I learnt to make matar paneer first time at my in-laws' place. It is a classic north indian punjabi recipe which we make. Its simple, fuss free and easy. Matar paneer goes well with paranthas,naan and even rotis. At home i usually make paranthas,a side  veg or a raita also goes well with the combination of matar paneer and paranthas. Malai matar paneer Malai Matar Paneer Course         :        Main Course Cuisine        :        North Indian Prep Time   :        10 Mins Cook Time  :       20 Mins Servings      :        ...
Post a Comment
Read more