Name: Stuffed Soya Chaap Butter masala recipe by Sanchita Agrawal Mittal at BetterButter
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Ingredients: Soya chaap - 4 (250 grams); Tomato - 4 (250 grams); Green chilli - 1; Ginger 1 inch; Cream 1 tablespoon; Oil - 3 tablespoons; Green coriander - 2 table spoon (finely chopped); Cumin seeds - 1/4 teaspoon; Turmeric powder - 1/2 teaspoon; Garam masala - 1/4 teaspoon; Red chilli powder 1/4 th teaspoon; Coriander powder 1 teaspoon; Dry fenugreek/Methi leaves - 1 teaspoon; Whole spices - 1 black cardamom; 1 black cardamom; 1 teaspoon salt or to taste; 1 Clove; 6 black pepper corns; For the filling; 1/2 cup paneer crumbled; 1/2 cup green peas boiled; 1/4th teaspoon salt or to taste; 1/4 th teaspoon red chilli powder; 1/4 th teaspoon roasted cumin powder; 1/4 th teaspoon Garam masala; For the slurry; 2 teaspoon cornflour; 1/2 cup water; 1 tablespoon chopped coriander leaves for the garnish

ABOUT Stuffed Soya Chaap Butter masala RECIPE

Stuffed Soya chaap butter masala is the favourite food in my family. This is an authentic punjabi dish which is perfect to serve on all special occasions. The Soya Chaap is delicious, full of protein and has an amazing aroma.

Ingredients Serving: 4

Soya chaap - 4 (250 grams)
Tomato - 4 (250 grams)
Green chilli - 1
Ginger 1 inch
Cream 1 tablespoon
Oil - 3 tablespoons
Green coriander - 2 table spoon (finely chopped)
Cumin seeds - 1/4 teaspoon
Turmeric powder - 1/2 teaspoon
Garam masala - 1/4 teaspoon
Red chilli powder 1/4 th teaspoon
Coriander powder 1 teaspoon
Dry fenugreek/Methi leaves - 1 teaspoon
Whole spices - 1 black cardamom
1 black cardamom
1 teaspoon salt or to taste
1 Clove
6 black pepper corns
For the filling
1/2 cup paneer crumbled
1/2 cup green peas boiled
1/4th teaspoon salt or to taste
1/4 th teaspoon red chilli powder
1/4 th teaspoon roasted cumin powder
1/4 th teaspoon Garam masala
For the slurry
2 teaspoon cornflour
1/2 cup water
1 tablespoon chopped coriander leaves for the garnish

Instructions

Boil chaap with half a glass of water and salt in cooker for 2-3 whistles. Drain it and squeeze and keep aside.
Take a bowl, add grated paneer, boiled peas and all ingredients and mix it well
Take chaap one by one and cut it from side vertically and fill the paneer-peas stuffing in middle and cover it nicely and keep aside.
Make a slurry with cornflour and water.
Dip the stuffed chaap in slurry and deep fry in hot oil for just 2 minutes. (don't overcook)
Take them out on absorbent paper and keep them aside.
For the gravy Grind tomato-ginger-green chilly to make a paste.
Heat oil in a pan, add cumin seeds and sauté for while.
After sautéing cumin seeds add, turmeric, coriander powder, dry fenugreek seeds, whole garam masala, black pepper, cinnamon stick, clove and cardamom.
Sauté the spices for few minutes and then add tomato-ginger-green chilly paste and red chilly powder.
Sauté the masala until oil starts separating from it.
Add garam masala and cream and Stir constantly for a minute then add 1/2 cup water into it and stir constantly until gravy comes to a boil.
Add some green coriander and salt in the gravy and add stuffed fried soya chaap and mix and coat with gravy.
Add half cup of water and let it simmer for 5 minutes, covered.
Garnish with cream and serve hot with chapatis, naan, lachhaa paranthas or rice.

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