Directions
Ingredients
For Boiling
Soya Chaap – 6nos
Water – 1lt
For Curry
Oil – 4 tbsp
Black cardamom – 1 no
Cardamom – 4nos
Cloves – 5nos
Cinnamon – 1 smalls stick
Shahi Jeera – 1tsp
Onion chopped – 1½ cup
Green chilli – 1no
Butter – 2 tbsp
Garlic chopped – 1tbsp
Ginger chopped – 1 tbsp
Turmeric – ¾ tsp
Kashmiri chilli powder – 1 tbsp
Coriander powder – 1 tbsp
Tomatoes chopped – 3cups
Salt – to taste
Cashewnuts – handful
Water – 2 cups
For Marination
Mustard oil – 4tbsp
Kashmiri chilli powder – 1tbsp
Salt – to taste
Garlic paste – 1tsp
Ginger paste – 1tsp
Thick curd – ¼ cup
Chaat masala – 1tsp
Kasoori methi powder – ½ tsp
For Roasting Soya Chaap
Oil – 2tbsp
For Finishing
Butter – 1 tbsp
Green chilli slit – 1 no
Water – ½ cup
Kasoori Methi Powder – ¼ tsp
Sugar – a large pinch
Salt – to taste
Cream – ¼ cup
Steps
|
1
Done
|
Add 1lt water in a pan and bring it to a boil. Drop in soya chaap and boil for about 2 mins. Remove them from the boiling water and keep aside. In a fresh bowl add mustard oil, kashmiri chilli powder, salt, curd and chaat masala. Mix then and then marinate the chaap in this marinade. Heat a pan and drizzle little oil and cook the champ on the hot pan on both sides. Remove and cut them into ½ inch thick cuts and keep aside. For the curry mix all the ingredients and cook till the tomatoes get mashy. Blend them to make a fine puree and pass through a strainer. |
|
2
Done
|
Now Heat a pan and add butter. Add ginger chopped and green chilli slit and pour in the gravy. Add kashmiri chilli powder and a dash of water so that chilli wont burn. Now add the curry along with salt, sugar, kasoori methi powder and cook to a coating consistency. Drop the soya chaap and cook for 2-3mins. Remove from heat, pour the cream. Stir carefully and serve hot. |
