INGREDIENTS
Matar Paneer Stuffed Chaap
Servings - 3
INGREDIENTS

Water - 1.5 litre
Salt - 1/2 teaspoon
Soya chaap - 500 grams
Boiled green peas - 100 grams
Oil - 20 milliliters
Ginger - 1 teaspoon
Green chili - 1 teaspoon
Onions - 50 grams
Almonds - 1 tablespoon
Raisins - 1 tablespoon
Grated paneer - 250 grams
Salt - 1/2 teaspoon
Red chili - 1/2 teaspoon
Coriander powder - 1/2 teaspoon
Cumin powder - 1/2 teaspoon
Dry mango powder - 1/2 teaspoon
Coriander - 1 1/2 tablespoons
Hung curd - 150 grams
Fresh cream - 50 grams
Ginger garlic paste - 1 tablespoon
Salt - 1/4 teaspoon
Black salt - 1/4 teaspoon
Paprika - 1 teaspoon
Garam masala - 1 teaspoon
Dry mango powder - 1/2 teaspoon
Kitchen king masala - 1 teaspoon
Oil - 1 tablespoon
PREPARATION
1. Take a heavy skillet, add 1.5 litres water, 1/2 teaspoon salt, 500 grams soya chaap and bring it to a boil.
2. Boil for 5 - 7 minutes on medium heat.
3. Remove it from heat and keep aside.
4. In a blender, add 100 grams boiled green peas and blend it into a paste.
5. Heat 20 milliliters oil in a pan, add 1 teaspoon ginger, 1 teaspoon green chili and stir well.
6. Then, add 50 grams onions and fry till translucent or until it turns golden brown in color.
7. Add 1 tablespoon almonds, 1 tablespoon raisins and mix it well.
8. Now, add the blended green peas, 250 grams grated paneer and mix it well.
9. Cook for 5 - 7 minutes on medium heat.
10. Add 1/2 teaspoon salt, 1/2 teaspoon red chili, 1/2 teaspoon coriander powder, 1/2 teaspoon cumin powder, 1/2 teaspoon dry mango powder and mix it well.
11. Add 1 1/2 tablespoons coriander and mix it well.
12. Cook for another 3 - 5 minutes on medium heat.
13. Remove it from heat and keep aside.
14. In a mixing bowl, add 150 grams hung curd, 50 grams fresh cream, 1 tablespoon ginger garlic paste, 1/4 teaspoon salt, 1/4 teaspoon black salt, 1 teaspoon paprika, 1 teaspoon garam masala, 1/2 teaspoon dry mango powder, 1 teaspoon kitchen king masala and mix it well.
15. Take the boiled soya chaap and remove the stick from it.
16. Cut it from top and fill it with the prepared mixture.
17. Transfer this into the marinated mixture and mix it well.
18. Marinate for 15 - 20 minutes.
19. Heat 1 tablespoon oil in a pan, add the marinated soya chaap in it.
20. Cook until it turns dark brown in color from all sides.
21. Remove it from heat and cut it into half.
22. Serve hot.