- take chaap, boil them in water for 10 minutes and later cut them in small pieces after boiling.
- Get a bowl and put in the hung curd, roasted besan, red chilly powder, garam masala, kasuri methi, kala namak and chaat masala. Mix well with a whisk.
- Add in your chaap in the curd mixture and let in marinate in the fridge for atleast an hour.
- Meanwhile puree your onion and tomato separately and keep it aside.
- Take a pan and heat some oil in it.
- Put in your jeera, cloves, cinnamon, Tej Patta and black and green cardamom. Fry them in the oil till their aroma releases.
- Add in your ginger garlic paste and fry it till the raw smell goes away.
- Add in your onion paste. Fry till oil releases on the side.
- Add in your tomato paste and fry till oil releases on the side.
- Add in red chilly powder and coriander Powder.
- Add in 1/2 - 3/4th cup water and let it come to a boil. (add water as per your liking and consistency) (add more water if you want gravy)
- Add in your cream and let it come to a boil.
- Take out the chaap and fry it in a little bit of oil. Fry till golden brown. Fry it separately.
- Add the chaap in your gravy.
- Let it simmer for 5-7 minutes.
- Now add in salt as per taste and crush some kasuri methi in the gravy.
- Lastly add in one packet of Maggi Masala packet.
- Serve hot and enjoy it with roti.
Masala chaap
By Pranitha Pai
Apr, 12th
664
Servings
3 persons
Cook Time
1 hr and 30 minutes
Ingredients
19
- 21
Ingredients
- soya chaap
- hung curd
- roasted Besan
- kala namak
- red chilly powder
- garam masala
- chaat masala
- onion
- ginger garlic paste
- tomato
- red chilly powder
- jeera
- cloves
- cinnamon
- Tej Patta
- Black cardamom
- green cardamom
- coriander powder
- cream
- kasuri methi
- magic masala
Instructions
Notes/Tips
You can also make this dish with Paneer instead of chaap.
