Prep Time: 5 minutes | Cook Time: 20 minutes | Total Time: 25 minutes
Course: Main course | Servings: 4
Difficulty level: Easy
Ingredients
For the chaap
- 220 g Soya Chaap, Raw, cut into pieces
For the sabzi
- 8 g Ginger, fresh, finely chopped
- 8 g Garlic, finely chopped
- 5 g Green chillies, finely chopped
- 20 ml Sunflower oil
- 20 ml Sunflower oil
- 2 g Cumin seed / jeera, whole
- 100 g Onion, chopped
- 80 g Tomato, hybrid, raw, chopped
- 1 g Turmeric / haldi
- 2 g Dried chillies, powdered
- 4 g Coriander seeds - whole / ground, powdered
- 4 g Salt
- 40 g Curd (dahi), beaten
- 1.5 g Garam Masala
- 2 g Kasuri methi
- 10 ml Cream, fresh
To serve
- 8 g Coriander leaves, finely chopped
Instructions:
For the chaap
- In a pan, add half the oil. Shallow-fry the soya chaap pieces on both sides until lightly golden. Set aside.
For the sabzi
- In the same pan, add the remaining oil and heat. Add cumin seeds and allow them to crackle.
- Add chopped onions and stir fry until lightly golden.
- Add chopped ginger, garlic, green chillies, tomatoes, turmeric, coriander powder, red chilli powder and salt. Saute until the tomatoes are soft and cooked through.
- Reduce heat and stir in the whisked curd. Mix well.
- Add the soya chaap pieces and allow to simmer on low for 2-3 minutes.
- Add 1 cup of water and bring to a boil. Allow the sabzi to simmer for 3-4 minutes on low heat.
- Add kasuri methi and garam masala. Mix and turn flame off.
To serve
- Transfer the sabzi to a serving bowl. Garnish with chopped coriander. Serve hot.
Nutrition (Per Serving)
Calories: 145 kcal | Protein: 7.1 g | Carbohydrates: 11.9 g | Fat: 7.7 g | Fiber: 4.5 g