A recipe for vegetarians and also chicken lovers who would want to avoid chicken on certain days. Rich in protein and tastes amazing.
Ingredients
(For Marination)
6-7 Soya Chaap (cut into 5-6 pieces or use as it is wrapped on stick)
- Oil (For frying)
- 1 Tbsp Oil
- 1 Tbsp Salt
- 1 tsp Chaat Masala
- 1 tsp red chilli powder
- ¼ Cup Curd
- ( For Gravy)
1 inch piece of Ginger (finely Chopped)
- 3-4 cloves of garlic (finely Chopped)
- 1 cup Tomato (Chopped)
- 2-3 Green Chillies
- 1 onion (chopped)
- 4 Tbsp Oil
- 1-2 Green Cardamom
- 1/2 inch Cinnamon Stick
- 1-2 Bay Leaves
- 1 Onion( finely chopped)
- 2 tsp Coriander Powder
- ½ tsp Turmeric Powder
- 2 tsp Kashmiri Red Powder
- ½ tsp Roasted Cumin Powder
- Salt (to taste)
- 2 Tbsp fresh cream
- Procedure
- Heat oil for frying in a pan. Deep fry the chaap until golden brown on low heat. Keep aside. Add oil, salt, chaat masala, curd and mix well. Keep aside for 20 minutes.Now to make the curry, heat 2 tbsp oil in a wok add chopped onion, fry till light brown, add ginger, garlic, tomato, green chilli let it cool and put in a blender to make a smooth paste. Keep the paste aside. Again put 2 tbsp oil in a pan, add green cardamom, cinnamon and bay leaves and let them crackle for a few seconds. Add onion and fry until translucent Now add coriander powder, turmeric powder, Kashmiri red chilli powder, roasted cumin powder and add the prepared paste and cook for 3-4 minutes. Add salt to taste. Cook for 3-4 minutes until oil starts to separate. Add 1 cup of water and fried soya chaap, cook for 3-4 minutes.Garnish with fresh coriander and some onion rings. Serve hot with naan, lachcha paratha or rumali roti.
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