Dum Chatpata Soya Chaap Masala

Rinse the soya chaap. Simmer it in plain water for 4–5 minutes, drain, cool slightly and press gently to remove excess water.

Heat 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.

Add the remaining oil. Add 1 tsp of Ember Crest Whole Cumin Seeds and let them crackle.

Add the onions and cook for 8–10 minutes until golden brown. Add the ginger-garlic paste and cook for another minute.

Add the tomatoes, ½ tsp of Ember Crest Turmeric Powder, 1 tsp of Ember Crest Kashmiri Lal Mirch and half the salt. Bhuno until the tomatoes reduce and the masala becomes glossy.

Mix 16 g–18 g of Ember Crest Dum Chatpata Meat Masala with 3 tbsp water. Add the paste and bhuno over low heat for 1–2 minutes without scorching.

Return the seared chaap and toss for 3–4 minutes so every piece is coated.

Add 150 ml hot water and the remaining salt. Cover and simmer on low heat for 8–10 minutes.

Rest covered for 5 minutes, finish with fresh coriander and serve with roti, paratha or jeera rice.