Kadhai Chaap

Succulent chunks of chaap (soy-based me at substitute) cooked in a rich and aromatic kadhai-style gravy, featuring a harmonious blend of spices. A vegetarian delight that's both hearty and flavorful

 :

250 grams soya chaap
30 ml refined oil
1 large onion, finely chopped
250 grams tomatoes, finely chopped
15 grams ginger garlic paste
1 green chili, finely chopped
1 bell pepper, thinly sliced
6 grams coriander powder
6 grams cumin powder
5 grams turmeric powder
6 grams red chili powder (adjust to taste)
6 grams garam masala
15 grams Salt
Fresh coriander leaves for garnish

 Instructions:

1. **Prepare Soya Chaap:**
   Boil the soya chaap in water with a pinch of salt for about 5-7 minutes. Drain and set aside.

2. **Cook Soya Chaap:**
   Heat oil in a kadhai (wok). Add chopped onions and sauté until golden brown.

3. **Add Aromatics:**
   Add ginger garlic paste and chopped green chili. Sauté for a minute until the raw smell disappears.

4. **Add Tomatoes and Spices:**
   Add chopped tomatoes and cook until they become soft and the oil separates.
   Add coriander powder, cumin powder, turmeric powder, red chili powder, and salt. Mix well.

5. **Cook Soya Chaap in Kadhai:**
   Add the boiled soya chaap to the kadhai. Mix to coat the chaap with the masala.
   Cook for 5-7 minutes, allowing the chaap to absorb the flavors.

6. **Add Bell Peppers and Garam Masala:**
   Add thinly sliced bell peppers and cook for an additional 2-3 minutes.
   Sprinkle garam masala and mix well.

7. **Garnish and Serve:**
   Garnish with fresh coriander leaves.
   Kadhai Chaap is ready to be served. Serve hot with naan, roti, or rice.

Enjoy the rich and spicy flavors of Kadhai Chaap as a delicious and satisfying vegetarian dish.