Dum Chatpata Soya Chaap Masala

Ingredients

• 500 g soya chaap, sticks removed and cut into 4–5 cm pieces
• 3 tbsp mustard oil or neutral cooking oil
• 2 medium red onions (about 250 g), thinly sliced
• 3 medium tomatoes (about 300 g), finely chopped or pureed
• 1 tbsp ginger-garlic paste
• 1 tsp salt, or to taste
• 150 ml hot water
• 2 tbsp fresh coriander leaves, chopped
• 16–18 g Dum Chatpata Meat Masala
• ½ tsp Turmeric Powder
• 1 tsp Kashmiri Lal Mirch
• 1 tsp Whole Cumin Seeds

Instructions

1. 1Rinse the soya chaap. Simmer it in plain water for 4–5 minutes, drain, cool slightly and press gently to remove excess water.
2. 1Heat 1½ tbsp oil in a heavy kadai. Pan-sear the chaap over medium-high heat for 6–8 minutes until lightly golden on several sides. Remove and keep aside.
3. 2Add the remaining oil. Add Ember Crest Whole Cumin Seeds and let them crackle.
4. 3Add the onions and cook for 8–10 minutes until golden brown. Add the ginger-garlic paste and cook for another minute.
5. 4Add the tomatoes, Ember Crest Turmeric Powder, Ember Crest Kashmiri Lal Mirch and half the salt. Bhuno until the tomatoes reduce and the masala becomes glossy.
6. 5Mix Ember Crest Dum Chatpata Meat Masala with 3 tbsp water. Add the paste and bhuno over low heat for 1–2 minutes without scorching.
7. 6Return the seared chaap and toss for 3–4 minutes so every piece is coated.
8. 7Add 150 ml hot water and the remaining salt. Cover and simmer on low heat for 8–10 minutes.
9. 8Rest covered for 5 minutes, finish with fresh coriander and serve with roti, paratha or jeera rice.