Soya chaap gravy

Name: Soya chaap gravy
Total time: 2400 s
Yield: 3-4 people
Cuisine: Indian
Ingredients: 6-7 soya chap sticks (cut into 5-6 pieces); as required Oil for frying; 1 tbsp butter; 1 tsp salt; 1 tsp chat masala; 1/4 cup hung curd; 2 tsp chopped ginger; 5-6 garlic cloves; 2 big tomatoes; 2-3 green chillies; 1/4 cup onions (to fry); 4-5 tbsp oil; 2-3 green cardamom; 2-3 cloves; 1 inch cinnamon sticks; 2-3 bay leaves; 2 tsp coriander powder; 1/2 tsp turmeric powder; 2 tsp kashmiri red chilli powder; 1/2 tsp roasted jeera powder; as per taste Salt; 1 cup water (depend on consistency)

Rashee Srivastava @cook_22069347

Uttar- Pradesh

#GA4
#week4
Hint- Gravy
A vegetarian comfort food packed with goodness of delectable homemade spices and Aroma serves best with rice, lacchha parantha.
This recipe is worth a try.
#GA4
#week4
#gravy

Rashee Srivastava @cook_22069347

Uttar- Pradesh

#GA4
#week4
Hint- Gravy
A vegetarian comfort food packed with goodness of delectable homemade spices and Aroma serves best with rice, lacchha parantha.
This recipe is worth a try.
#GA4
#week4
#gravy

Saved

Ingredients

35-40 min

3-4 people

6-7soya chap sticks (cut into 5-6 pieces)
as requiredOil for frying
1 tbspbutter
1 tspsalt
1 tspchat masala
1/4 cuphung curd
For the gravy
2 tspchopped ginger
5-6garlic cloves
2big tomatoes
2-3green chillies
1/4 cuponions (to fry)
4-5 tbspoil
2-3green cardamom
2-3cloves
1 inchcinnamon sticks
2-3bay leaves
2 tspcoriander powder
1/2 tspturmeric powder
2 tspkashmiri red chilli powder
1/2 tsproasted jeera powder
as per taste Salt
1 cupwater (depend on consistency)

Saved

Steps

35-40 min

1

First of all remove chaap from sticks and cut into 5-6 pieces, and deep fry the chaap until golden brown on low heat. Drain in a bowl
2

Now Add butter, salt, chaat masala, red chilli powder and curd and mix well and let it rest for 10 min,. Meanwhile deep fry the onion till the get crisp, golden brown in color
3

To make the curry fry ginger, garlic, tomato, green chilli and then transfer all these with fried onions in a blender and blend to make a smooth paste. (I added dry ingredients like cardamom, cinnamon into the blender together) You can use the while preparing curry, Keep the paste aside.
4

Heat oil in a pan make sure the oil is hot, add pinch of asaefaeda (heeng), cumin seeds(jeera), green cardamom, cloves, cinnamon and bay leaves and let them crackle for a few seconds (I skipped this process)
5

I added only heeng, jeera and then added tomato, ginger, onion puree and cook for 3,4 minutes.
6

Now add coriander powder, turmeric powder, Kashmiri red chilli powder, roasted cumin powder and salt to taste.
7

Cook for 3-4 minutes until oil starts to separate from the sides and then add fried chaap with 1 cup of water.
8

Let it cook for 2-3 minutes till the gravy gets thicken and chaap gets absorbed.
9

Note- Make sure the consistency should be thick otherwise it will not give the exact restaurant style taste, garnish it with coriander leaves (optional)
10

Enjoy it with rice, lachha parantha, or tandoori roti

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Rashee Srivastava @cook_22069347

on October 07, 2020 07:55

Uttar- Pradesh

Passionate Architect/ Food lover 🍕The one who never followed diet, who never stopped herself from eating something she wanted.I love cooking because I find great joy in it far more than ever before. ❤️