INGREDIENTS
Haryali Chaap
Servings - 2 - 3
INGREDIENTS
Soya chaap - 250 grams
Coriander - 25 grams
Mint - 15 grams
Green chili - 4
Water - 60 milliliters
Hung curd - 100 grams
Ginger garlic paste - 2 teaspoons
Fresh cream - 80 grams
Lemon juice - 2 teaspoons
Salt - 1 teaspoon
Red chili - 1/4 teaspoon
Cumin powder - 1 teaspoon
Oil - for shallow frying
Marinated mixture - 60 grams
Fresh cream - 1 tablespoon
Onions - for garnihsing
Coriander - for garnishing
PREPARATION
1. Take 250 grams soya chaap and cut it into pieces.
2. In a blender, add 25 grams coriander, 15 grams mint, 4 green chili, 60 milliliters water and blend it into a smooth paste. Keep aside.
3. In a mixing bowl, add 100 grams hung curd, 2 teaspoons ginger garlic paste, 80 grams fresh cream, 2 teaspoons lemon juice, blended mixture, 1 teaspoon salt, 1/4 teaspoon red chili, 1 teaspoon cumin powder and mix it well.
4. Now, add 250 grams soya chaap and mix it well.
5. Marinate for 2 - 3 hours.
6. Heat some oil in a pan and shallow fry the chaap until it turns golden brown in color from all sides.
7. Remove it from heat and transfer it to a another pan, add 60 grams marinated mixture, 1 tablespoon fresh cream and mix it well.
8. Cook for 3 - 5 minutes on medium heat.
9. Remove it from heat.
10. Garnish with onions and coriander.
11. Serve hot with green chutney.