22 ji post ta mai karte but hun try zaroor karna... its good to taste..
INGREDIENTS
FOR CHAP MASALA
Cashew(tukda) 2 tablespoon
Red chili 1/2 teaspoon
Turmeric Powder 1/2 teaspoon
Kasoori Methi 1 teaspoon
black Pepper 1/2teaspoon
cumin Seeds 1/2 teaspoon
Black Cardamon 2pices
Cinnamon Stick 1cm (length wise)
Cloves 5pices
Nutmeg (jaiphal) just a small piece
Green Cardamon 3pieces
Long Peeper(pipli) 2 pieces
Take all spices and dry them in a open heat like keeping under the sun for 2or 3 hours .once all the spices are dried,grinned them in a mixer to make a fine powder.this masala can be stored also.
TIP
If you are in a hurry to prepare this dish and you have no time to dry spices under the sun then you can roast all the spices over tawa and grind it as accordingly.
Soybean chaap 8 pieces
Chap Masala 4 teaspoon
Curd Blended 1/2 cup
milk 1 cup
Onion 2 pieces
Tomato 2 pieces
Ginger/Garlic Paste 2 teaspoon
Green Chili Paste 1/2 tea spoon
Kasoorimethi 1 teaspoon
Degimirch 1/2 teaspoon
Salt as per taste
Oil for frying
Soak these chaaps in a hot water for half an hour
Drain the extra water by squeezing them in a hand
Deep fry them till they become red and keep them aside
Take the 3 or 4 able spoon oil for gravy
Cut the onion lengthwise and saute it in the pan
Boil and grind the tomato to make it puree
Once onion are saute then add ginger/garlic paste and tomato puree
Roast the masala ill it leaves oil from the sides
Now add chaap masala in to this ,do not add salt
Keep stirring so the gravy masala is not overcook
Add the blended curd and keep stirring the gravy to avoid curdling
Now add fried chaaps in this gravy
Add milk to this gravy, so chaap can absorb milk and masala into it
Now chaaps are soft you can add little water to make gravy little thin now salt can be added as per the taste
Now give the final touch by giving the tadka from above
For Tadka heat the butter on a high flame once butter is melt add kassorimethi and degi mirch .remove it immediately to avoid over burning and add it to the main dish
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