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Photo of Stuffed Soya Chaap Butter masala by Sanchita Agrawal Mittal at BetterButter
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Stuffed Soya Chaap Butter masala

Apr-22-2018
Sanchita Agrawal Mittal
20 minutes
Prep Time
30 minutes
Cook Time
4 People
Serves
Read Instructions Save For Later

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.

Recipe Tags

  • Veg
  • Medium
  • Dinner Party
  • Punjabi
  • Simmering
  • Blending
  • Boiling
  • Frying
  • Sauteeing
  • Main Dish
  • Egg Free

Ingredients Serving: 4

  1. Soya chaap - 4 (250 grams)
  2. tomato - 4 (250 grams)
  3. Green chilli - 1
  4. ginger 1 inch
  5. cream 1 tablespoon
  6. oil - 3 tablespoons
  7. Green coriander - 2 table spoon (finely chopped)
  8. cumin seeds - 1/4 teaspoon
  9. turmeric powder - 1/2 teaspoon
  10. Garam masala - 1/4 teaspoon
  11. red chilli powder 1/4 th teaspoon
  12. coriander powder 1 teaspoon
  13. Dry fenugreek/Methi leaves - 1 teaspoon
  14. Whole spices - 1 black cardamom
  15. 1 black cardamom
  16. 1 teaspoon salt or to taste
  17. 1 clove
  18. 6 black pepper corns
  19. For the filling
  20. 1/2 cup paneer crumbled
  21. 1/2 cup green peas boiled
  22. 1/4th teaspoon salt or to taste
  23. 1/4 th teaspoon red chilli powder
  24. 1/4 th teaspoon roasted cumin powder
  25. 1/4 th teaspoon Garam masala
  26. For the slurry
  27. 2 teaspoon cornflour
  28. 1/2 cup water
  29. 1 tablespoon chopped coriander leaves for the garnish

Instructions

  1. Boil chaap with half a glass of water and salt in cooker for 2-3 whistles. Drain it and squeeze and keep aside.
  2. Take a bowl, add grated paneer, boiled peas and all ingredients and mix it well
  3. 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.
  4. Make a slurry with cornflour and water.
  5. Dip the stuffed chaap in slurry and deep fry in hot oil for just 2 minutes. (don't overcook)
  6. Take them out on absorbent paper and keep them aside.
  7. For the gravy Grind tomato-ginger-green chilly to make a paste.
  8. Heat oil in a pan, add cumin seeds and sauté for while.
  9. After sautéing cumin seeds add, turmeric, coriander powder, dry fenugreek seeds, whole garam masala, black pepper, cinnamon stick, clove and cardamom.
  10. Sauté the spices for few minutes and then add tomato-ginger-green chilly paste and red chilly powder.
  11. Sauté the masala until oil starts separating from it.
  12. 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.
  13. Add some green coriander and salt in the gravy and add stuffed fried soya chaap and mix and coat with gravy.
  14. Add half cup of water and let it simmer for 5 minutes, covered.
  15. Garnish with cream and serve hot with chapatis, naan, lachhaa paranthas or rice.

Reviews (1)  

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Milli Garg
Apr-25-2018
Milli Garg   Apr-25-2018

Thanks for sharing this recipe.

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