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Masala Chaap Cooked with Mustard Oil

Masala Chaap is a popular North Indian delicacy made with soya chaap simmered in a spicy and tangy gravy. Loved by vegetarians and non-vegetarians alike, this dish is often served with naan, roti, or steamed rice. Cooking Masala Chaap with mustard oil gives the dish a distinct and robust flavor that makes it truly irresistible. In this blog, we’ll guide you through a simple and delicious Masala Chaap Recipe with mustard oil using Double Hiran Mustard Oil for an authentic twist.

Ingredients

For the Soya Chaap:

• 6 soya chaap sticks (available in frozen or canned form)
• 2 tablespoons Double Hiran Mustard Oil (for frying)

For the Masala Gravy:

• 3 tablespoons Double Hiran Mustard Oil
• 2 medium onions, finely chopped
• 2 medium tomatoes, pureed
• 1 teaspoon ginger-garlic paste
• 1 green chili, finely chopped
• 1/2 teaspoon turmeric powder
• 1 teaspoon red chili powder
• 1 teaspoon coriander powder
• 1/2 teaspoon cumin seeds
• 1 teaspoon garam masala
• 1/2 teaspoon kasuri methi (dried fenugreek leaves)
• 1/4 cup fresh cream (optional)
• Salt to taste
• Fresh coriander leaves for garnish

Instructions

1. Prepare the Soya Chaap

1. Remove the soya chaap from the sticks (if required) and cut them into bite-sized pieces.
2. Heat 2 tablespoons of Double Hiran Mustard Oil in a pan over medium heat.
3. Shallow-fry the soya chaap pieces until golden brown. Remove and set aside.

2. Make the Masala Gravy

1. Heat three teaspoons of double hiran mustard oil in the same pan.
2. Add the cumin seeds, then let them sputter.
3. Sauté finely chopped onions till golden brown.
4. Add green chile and ginger-garlic paste. Cook until the raw smell vanishes, two to three minutes.
5. Add red chili powder, coriander powder, turmeric powder, and tomato puree. Cook till the masala separates from the oil.

3. Combine Chaap and Gravy

1. Add the fried soya chaap pieces to the masala. Stir well to coat them with the gravy.
2. Add 1 cup of water and let it simmer on low heat for 8-10 minutes to allow the flavors to blend.
3. Stir in garam masala, kasuri methi, and fresh cream (if using). Mix well and cook for another 2-3 minutes.

4. Serve

1. Garnish the Masala Chaap with fresh coriander leaves.
2. Serve hot with naan, paratha, roti, or steamed rice.

Health Benefits

Using Double Hiran Mustard Oil in your Masala Chaap not only enhances its flavor but also adds several health benefits:

• Rich in Healthy Fats: Mustard oil contains omega-3 and omega-6 fatty acids that promote heart health.
• Improves Digestion: Its pungent properties aid in better digestion.
• Antimicrobial Properties: Mustard oil has antibacterial and antifungal qualities, ensuring a healthy cooking experience.

Conclusion

Perfect for any occasion, masala chaap made with mustard oil is a savory and pleasing meal. Double Hiran Mustard Oil’s strong taste and scent enhance the chaap and gravy’s qualities, so this recipe is an absolute must-try for your next dinner. With mustard oil, savor this rich and fiery Masala Chaap Recipe and wow your guests and relatives with its distinctive flavor.