Stuffed Soya Chaap Butter Masala

Jab bhi mai dinner ke liye poochhti hun ki ‘Aaj kya banaun’ _ Ek he jawab milta hai
CHAAAAP😊😊😊

Bus fir mera kaam shuru ho jata hai kitchen mein.. Although it takes pretty much time to make Stuffed Soya Chaap butter masala.
This is an authentic punjabi dish which is perfect to serve on all special occasions. The Masala Soya Chaap is delicious, full of protein and has an amazing aroma.

Ingredients 
Soya chaap – 3-4 (250 grams)
Tomato – 3 (250 grams)
Ginger – 1 inch
Green chilly – 1
Cream – 1 tablespoons
Oil – 3-4 tablespoons
Green coriander – 2-3 table spoon (finely chopped)
Cumin seeds – 1/4 teaspoon
Turmeric powder – 1/4 teaspoon
Red chilly powder – 1/4 teaspoon
Garam masala – less than 1/4 teaspoon
Coriander powder – 1 teaspoon
Dry fenugreek. Methi leaves – 1 teaspoon
Whole spices – 1 black cardamom
1 cinnamon stick
1 clove
Black pepper – 6-7
1 teaspoon Salt or as per taste

For the filling 
1/2 cup paneer crumbled
1/2 cup green peas boiled
1/4th teaspoon salt or to taste
1/4 th teaspoon red chilli powder
1/4 th teaspoon roasted cumin powder
1/4 th teaspoon Garam masala

For the slurry
2 teaspoon cornflour
4 teaspoon water
1 tablespoon chopped coriander leaves for the garnish

Method
Boil chaap with some water and salt in cooker for 2-3 whistles. Drain it and squeeze and keep aside.
Take chaap one by one and cut it from side vertically and keep aside.
Take a bowl, add grated paneer and all ingredients and mix it well.
Take chaap, fill the paneer-peas stuffing in middle and cover it nicely and keep aside.

Make a slurry with cornflour and water.
Dip the stuffed chaap in slurry and deep fry in hot oil for just 2 minutes. (don’t overcook)
Take them out on absorbent paper and keep them aside.

For the gravy
Grind tomato-ginger-green chilly to make a paste.
Heat oil in a pan, add cumin seeds and sauté for while.
After sautéing cumin seeds add, turmeric, coriander powder, dry fenugreek seeds, whole garam masala, black pepper, cinnamon stick, clove and cardamom (peeled).
Sauté the spices for few minutes and then add tomato-ginger-green chilly paste and red chilly powder.
Sauté the masala until oil starts separating from it.
When oil starts separating from the masala, add garam masala and cream into it.
Stir constantly for a minute then add 1/2 cup water into it and stir constantly until gravy comes to boil.
Add some green coriander and salt in the gravy and add stuffed fried soya chaap and mix and coat with gravy.
Add half cup of water and let it simmer for 5 minutes, covered.
Garnish with cream and serve hot with chapatis, naan, lachhaa paranthas or rice.
Enjoy endlessly