Makhni Soya Chaap - Soya Chaap Butter Masala
Delicous soya chaap curry made in the creamy sauce of butter, fresh cream and tomatoes.
Ingredients
- 500 Grams Soya chaap On sticks
- 2 Onion medium size,finely chopped
- 3 Tomatoes medium, finely chopped
- 10-12 Cashews
- 1 tbsp Ginger Garlic Paste
- 1 tsp Kashmiri Red Chilli Powder
- 1 tsp Coriander Powder
- 1/2 tsp Turmeric Powder
- 1/4 tsp Cardamom Powder
- 1 tsp Salt
- 1/2 tsp Garam masala
- 1/2 tsp Sugar
- 1 tsp Dried Fenugreek Leaves / Kasuri Methi
- 2 tbsp Butter
- 4 tbsp Fresh Cream
- 3 tbsp Oil
- 2 tbsp Fresh Coriander Leaves finely chopped
Instructions
- Heat 1 tablespoon oil in a pan and add chopped onion, tomatoes and cashews to it. Sauté for a minute and add 2 cup of water to it. Cover the pan with lid and let it boil for 10 minutes.
- After 10 minutes, open the lid and stir. Transfer this to a grinding jar and add 2 ice cubes to it. Grind it to a fine smooth paste.
- Heat 1 tablespoon of oil in a pan/Kadhai. Add butter to it and once it melts, add red chilli powder and turmeric powder to it. Sauté for a minute and then add ginger garlic paste to it.
- Once the raw smell goes off, add onion-tomato paste to it. Sauté it till the paste starts leaving pan and comes together.
- Now add coriander powder, garam masala and sauté again for a minute. Add 1.5 cup water to it and let the gravy boil. Once boiling, simmer the heat and add sugar, salt and cream to it and cook again for few minutes.
- In an another pan, heat 1 tablespoon oil over low medium heat. Take off all the soya chaap from sticks and cut into pieces. Wash them and dry a little, add them to the pan and saute till they are lightly golden on all sides.
- Once done, take them out and add into gravy. Now add Kasuri Methi and cardamom powder to it. Mix well and switch off the heat.
- Garnish with coriander leaves and serve hot with lachha parantha or Butter naan.
Notes
Key Notes:
- I have shallow fried the chaap pieces to give them nice colour and to fade away any raw taste.
- i have used tinned soya chaap in my recipe, you can use fresh ones or frozen ones(after thawing them completely) too.
- I have used Kashmiri Red chilli powder in my recipe to give the gravy a nice colour. However, you can use normal red chilli powder or paprika powder.
- If your ground paste is not finely ground, then you can sieve it through a strainer to get fine creamy paste.
Nutrition
Nutrition Facts
Makhni Soya Chaap - Soya Chaap Butter Masala
Amount Per Serving
Calories 826
Calories from Fat 351
% Daily Value*
Fat 39g60%
Saturated Fat 9g56%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 39mg13%
Sodium 656mg29%
Potassium 352mg10%
Carbohydrates 80g27%
Fiber 3g13%
Sugar 6g7%
Protein 40g80%
Vitamin A 972IU19%
Vitamin C 18mg22%
Calcium 30mg3%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.