Punjabi Chaap with Gravy | How to make Punjabi Chaap with Gravy

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By Akansha Khanna
Created on 15th Apr 2017
  • Punjabi Chaap with Gravy, How to make Punjabi Chaap with Gravy
Punjabi Chaap with Gravyby Akansha Khanna
  • Punjabi Chaap with Gravy | How to make Punjabi Chaap with Gravy (3 likes)

  • 0 reviews
    Rate It!
  • By Akansha Khanna
    Created on 15th Apr 2017

About Punjabi Chaap with Gravy

Tasty tasty royal flavour with curd

Punjabi Chaap with Gravy, a deliciously finger licking recipe to treat your family and friends. This recipe of Punjabi Chaap with Gravy by Akansha Khanna will definitely help you in its preparation. The Punjabi Chaap with Gravy can be prepared within 25 minutes. The time taken for cooking Punjabi Chaap with Gravy is 18 minutes. With such flavoursome ingredients, the dish tastes superb! This recipe is appropriate to serve 4 people. The recipe details out how to make Punjabi Chaap with Gravy step by step. The detailed explanation makes Punjabi Chaap with Gravy so simple and easy that even beginners can try it out. The recipe for Punjabi Chaap with Gravy can be tweaked in a lot of ways to make it more interesting. So, the next time you have a party at home do not forget to check out the recipe of Punjabi Chaap with Gravy from BetterButter.

  • Prep Time25mins
  • Cook Time18mins
  • Serves4People
Punjabi Chaap with Gravy

Ingredients to make Punjabi Chaap with Gravy

  • Soya chaaps 5
  • Curd 150 gms
  • Tomato 3
  • Onion 2 chopped
  • Ginger 1 tsp , grated
  • Green chilli 2 chopped
  • Kasuri methi powder 1 tsp
  • Cloves 2
  • Bay leaf 1
  • Cardamom 1
  • Hing 1/4 tsp
  • Red chilli powder 1/4 tsp
  • Turmeric powder 1/4 tsp
  • Cumin seeds 1/2 tsp
  • Coriander powder 1 tsp
  • Garam masala 1/2 tsp
  • Oil as required

How to make Punjabi Chaap with Gravy

  1. Cut the soya chaaps into small pieces and deep fry them in oil until golden brown.
  2. Take tomatoes, ginger, chilli and grind to smooth paste.
  3. Heat oil in a kadai, add cumin seeds, bay leaf, cloves, cardamom and hing. Saute until aroma comes up, then add onions and saute.
  4. Add tomato puree and all the masalas and cook for few mins until oil starts separating.
  5. Add whisked curd and mix well, then add fried chaaps and cook for 5-6 mins more.
  6. Garnish with 1 tsp of curd again while serving.

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