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Full Written Recipe Soya Chaap Bhuna Masala / SOYA MALAI CHAAP

Preparation time 15 minutes
Cooking time 3035 minutes
Serving 4

Ingredients
For Boiling Soya Chaap
Water, पानी
Salt to taste, नमक स्वादअनुसार
56 (300) gm Soya Chaap, सोया चाप

For Frying Soya Chaap
Oil for frying, तेल
Boiled Soya Chaap, उबला हुआ सोया चाप

For Preparing Masala Puree for Curry
50 ml Oil, तेल
1/2 tsp Cumin Seeds, जीरा
45 Garlic Cloves, लहसुन
1 inch Ginger, अदरक
2 Medium Size Onions, chopped, प्याज
1/2 tsp Salt, नमक
56 Cashew nut, काजू

For Curry
50 ml Oil, तेल
23 Green Cardamom, हरी इलायची
1 Cloves, लौंग
1 Black Cardamom, काली इलाइची
1/4 inch Cinnamon stick, दालचीनी
Water, पानी
1/2 tsp Turmeric Powder, हल्दी पाउडर
1 tsp Red Chili Powder, लाल मिर्च पाउडर
1/2 tsp Cumin Powder, जीरा पाउडर
1/2 tsp Black Pepper Powder, काली मिर्च पाउडर
1 tsp Coriander Powder, धनिया पाउडर
1 cup Fresh Cream, ताजा क्रीम
1 tsp Dried Fenugreek leaves, crushed, कसूरी मेथी
1/2 tsp Salt, नमक
2 Cup Water, पानी
2 fresh Green Chillies, slit in half, हरी मिर्च
1/2 tsp Garam Masala, गरम मसाला
1/4 bunch (2 tbsp) tender Coriander stems, धनिए के डंठल

For Garnish
Ginger, julienned, अदरक (optional)
Fresh Green Chilli, slit in half, हरी मिर्च (optional)
Fried Cashew Nuts, तले हुए काजू (optional)
Fresh Coriander Leaves, धनिया के पत्ते

Process / Method
For Boiling Soya Chaap
In a kadai heat water, salt, soya chaap then boil it on medium heat for 810 minutes.
Remove the soya chaap from the water and set aside to cool down and dry it using paper towels.
Now cut in half (small pieces) and set aside.

For Frying Soya Chaap
In a pan heat oil and add the boiled & dried soya chaap.
Fry it on medium heat until golden and crisp remove from oil and set aside.

For Masala Paste / Onion & Tomato Puree
In a kadai heat ghee / oil then add cumin seeds, let them crackle.
Now add garlic and ginger and sauté for a 1 min.
Add the chopped onions and cook until its golden brown. Add salt to taste. Cooking of the onion should be on medium heat.
Add cashew nuts, sauté it and then add the tomatoes, mix and cook for 45 minutes on medium low flame.
Turn off the heat and make a fine puree using blender.

For Curry
Set a pan on medium heat, add ghee & oil, add whole spices and sauté it for half a minute to a minute.
Add cooked Masala Paste / Onion & Tomato Puree in the kadhai and keep stirring constantly for 23 minutes.
Add hot water if the masala starts to dry or starts to stick to the pan.
Add powder/ground spices, turmeric powder, red chilli powder, Cumin Powder, black pepper powder, and coriander powder, mix it and cook for 23 minutes on medium low flame until cook until ghee or oil separates.
Add Cream, and kasuri methi, mix well and continue to cook for 12 minutes. Add Salt (to taste).
Add hot water and bring it to a boil then add garam masala, stir it until gravy is thick.
Add fried soya chaap, chopped coriander stems and stir and mix gently, cook for 23 minutes.
Switch off the flames and serve hot in a bowl and sprinkle some special masala then garnish with ginger julienned, green chilli, fried cashew nuts, coriander leaves.
Bhuna masala soya chaap is ready, serve hot with garlic naan, or paratha or any Indian bread of your choice, you can also choose to pair it up with little rice.

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Chapters
00:00 Introduction
00:11 Ingredients
00:17 Boil Soya Chaap's
00:26 Frying Soya Chaap
01:00 Prepare Masala Paste for Curry
02:09 Make Masala Paste / Onion & Tomato Puree
02:15 Prepare Curry
02:27 Add Whole Spices
02:38 Add Masala Paste / Onion & Tomato Puree
03:01 Add Ground / Powder Spices
04:00 Add Fresh Cream
05:32 Add Soya Chaap
05:53 Add fresh tender Coriander stems
06:41 Garnish it