Description

Punjabi Chaap is a flavorful North Indian delicacy where soy chaap is marinated in a blend of spices and yogurt, then cooked in a rich, creamy gravy. The dish is packed with robust flavors, typical of Punjabi cuisine, and has a slightly smoky, spicy taste. It’s usually served with naan, roti, or rice, making it a great option for vegetarians who enjoy the rich textures and flavors of chaap.

Preparation:

1. Marinate the Chaap:
   • In a bowl, mix yogurt, ginger-garlic paste, turmeric powder, red chili powder, coriander powder, garam masala, lemon juice, oil, and salt. Add the soy chaap pieces and coat them well with the marinade.
   • Let it marinate for at least 1-2 hours (or overnight for deeper flavors).
2. Grill the Chaap:
   • Preheat the grill or pan. Grill the marinated chaap pieces until they are golden and slightly charred on all sides. You can also bake them in the oven at 200°C for about 20 minutes.
3. Prepare the Gravy:
   • Heat oil or butter in a pan. Add cumin seeds and let them splutter.
   • Add finely chopped onions and sauté until golden brown. Add the ginger-garlic paste and cook until fragrant.
   • Add the tomato puree and cook until the oil starts to separate from the masala.
   • Add garam masala, salt, and kasuri methi. Stir well and cook for another 5-7 minutes until the gravy thickens.
4. Add the Grilled Chaap:
   • Add the grilled soy chaap pieces to the gravy. Stir well to coat the chaap with the gravy.
   • Simmer for 5-10 minutes, allowing the flavors to meld together. Add fresh cream if you want a richer gravy.