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.