Ingredients:
- ½ kg Soy Chaap
- 2 Chopped Onions
- 4-5 Pureed Tomato
- 2-3 tbsp Ginger Garlic Paste
- 1 tsp Turmeric Powder
- A pinch of Cumin Seeds
- 1 tsp Paprika or Red Chili Powder
- Salt to taste
- 1 tsp Coriander Powder
- 1 tsp Cumin Powder
- 1 tsp Garam Masala
- 1 Fresh Lemon
- Fresh Coriander for garnishing (optional)
- Dried Fenugreek Leaves
- 3-4 tbsp Canola or Vegetable oil
Procedure:
- For marinating: Take the Soya Chaap strips, take them out of their sticks, cut them into equal round pieces, and make sure they are not too small. Add some salt, Chili Powder, Garam Masala, Coriander Powder and juice of 1 freshly squeezed lemon to the soya chaap and mix. Cover it and keep it aside in a fridge for a minimum of 1-2 hours.
- For the gravy, put a stockpot on medium heat on the stove. When the pot is hot enough, add 2 tablespoons of oil.
- Add some cumin seeds to the hot oil and when they start popping add 1 tablespoon of ginger garlic paste to it. Cook it for 1 minute to make sure the ginger garlic paste is properly cooked.
- Add chopped onions and sauté till they are golden brown.
- Add turmeric, red chilli powder, coriander powder, cumin powder, garam masala to the onions. Cook the mixture till the spices are properly cooked, add some water if necessary.
- Add the Tomato puree and cook properly.
- Now take frying, add some cooking oil. Once the pan is hot enough, put the Soya Chaap tikka on skewers and put them in the pan. Keep rotating the skewers and make sure that the tikka is cooked from all sides.
- Alternatively, you can bake the chaap in the oven, by preheating it at 200°C and putting the tikka on the skewers and setting a tray under them.
- When the curry in the pot starts to dry, switch off the stove and let it cool off. Once it cools off, shift it into a blender and grind it into a paste.
- Now again take a fresh pot and brush it with some oil and add the curry paste.
- Add the prepared Soya Chaap tikka to the curry and cook them on a low flame.
- Add dried fenugreek leaves to the gravy and add water to the gravy if the consistency of the gravy is thick. Taste it and adjust the spices if required.
- Garnish it with some coriander leaves and serve.
- It is best paired with plain steamed rice and dal or parathas!
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