Soya Chaap Masala
North indian, Mains
Your Food Lab
For marinating the soya chaap
1. I have used a canned soya chaap, you can also use frozen or fresh. follow the package instructions, usually you just require to wash them. some of the packaged soya chaap require boiling, further cut it diagonally in 2-3 pieces, depending on how big the chaap is.
2. Set a pan or wok on medium heat, deep fry the chaap in hot oil until golden brown in colour. remove it and transfer it to a mixing bowl.
3. Further, add curd, red chilli powder, amchur powder, and salt & pepper to taste, mix well with the chaap and smoke it for 5-6 minutes by placing live charcoal and adding few drops of ghee & covering it.
4. Marinate it until it is added into the gravy.
For making bhuna masala
5. Set a pan on medium heat, add ghee & oil, add whole spices and sauté it for half a minute to a minute.
6. Add the chopped onions and cook until its golden brown. cooking of the onion should be on medium heat.
7. Further add turmeric powder, ginger garlic paste, green chillies and red chilli paste, stir and cook until ghee separates. i usually use some hot water to further disintegrate the onion.
8. Add the tomatoes, salt to taste, red chilli powder, coriander powder and cumin powder, mix and cook for 15-20 minutes on medium low flame.
9. Add hot water if the masala starts to dry or starts to stick to the pan.
10. Lower the flame and add the marinated soya chaap, stir and mix gently, cook for 4-5 minutes.
11. Add hot water to adjust the consistency of the gravy as per your need. and simmer for 4-5 minutes.
12. Add garam masala and kasuri methi, mix well and continue to cook for 2-3 minutes.
13. Finish it by adding some freshly chopped coriander leaves.
14. Your bhuna masala soya chaap is ready, serve hot with garlic naan, or paratha or any indian bread of your choice, you can also choose to pair it up with little rice.