Afgani Chaap Gravy Recipe is a flavorful and aromatic tomato-based gravy that is typically served with Afgani Chapli Kabab, a popular street food in Afghanistan and Pakistan. The gravy is made by sautéing finely chopped onions until they are golden brown, then adding minced garlic, grated ginger, and a blend of spices including cumin powder, coriander powder, red chili powder, garam masala, and turmeric powder. Chopped tomatoes and tomato puree are added to the pan and cooked until the tomatoes are soft and the oil starts to separate from the mixture. Water is then added to the gravy, and it is simmered until it has thickened to the desired consistency. The end result is a rich, slightly tangy gravy with a hint of spice and a depth of flavor that complements the hearty and slightly spicy Afgani Chapli Kabab. It can also be served with other grilled or barbecued meats, or as a flavorful sauce for rice or bread.

Here’s a recipe for a simple and delicious Afgani Chaap Gravy Recipe

Afgani Chaap Gravy Recipe Steps, Ingredients and Nutrition

Afgani Chaap Gravy Recipe Ingredients

  • 2 large onions, finely chopped
  • 2 medium-sized tomatoes, finely chopped
  • 1/2 cup tomato puree
  • 3 cloves of garlic, minced
  • 1 inch piece of ginger, grated
  • 1 teaspoon cumin powder
  • 1 teaspoon coriander powder
  • 1 teaspoon red chili powder
  • 1 teaspoon garam masala
  • 1/2 teaspoon turmeric powder
  • Salt to taste
  • 1/4 cup oil
  • 2 cups water

Read also: Malai Chaap Gravy Recipe

Afgani Chaap Gravy Recipe Steps

  1. Heat the oil in a large pan and sauté the onions until they are golden brown.
  2. Add the minced garlic and grated ginger, and sauté for a minute or until fragrant.
  3. Add the chopped tomatoes, tomato puree, and all the spices, including cumin powder, coriander powder, red chili powder, garam masala, turmeric powder, and salt. Stir well to combine all the ingredients.
  4. Cook the gravy on medium heat for about 10-12 minutes or until the tomatoes have softened and the oil has started to separate from the mixture.
  5. Add 2 cups of water to the gravy and bring it to a boil.
  6. Lower the heat and simmer the gravy for another 5-7 minutes or until it has thickened to your desired consistency.
  7. Adjust the seasoning, if needed, and turn off the heat.
  8. Your Afgani Chaap Gravy is ready! Serve it hot with your favorite kababs, rice or bread. Enjoy!

Afgani Chaap Gravy Recipe Nutrition

Here’s the approximate nutrition information for one serving of Afgani Chaap Gravy Recipe (based on a recipe with 6 servings):

  • Calories: 300-350
  • Protein: 20-25 grams
  • Fat: 15-20 grams
  • Carbohydrates: 15-20 grams
  • Fiber: 3-5 grams
  • Sugar: 5-8 grams
  • Sodium: 500-600 mg

Note: The exact nutrition content may vary depending on the specific ingredients and quantities used in the recipe.

Conclusion

In conclusion, Afgani Chaap Gravy Recipe is a versatile ingredient that can be used in many different recipes. Dry chaap recipes, such as Afghani, Malai, Pudina, Stuff, Masala, Cream, Tandoori Chaap Tikka, and Butter Chaap Tikka are a popular way of preparing it. These recipes are often served as a side dish or appetizer and can be enjoyed with a variety of dips and chutneys. Tawa Chaap and Lemon Chaap Tikka are also dry chaap recipes but are cooked differently and have a unique flavor profile. These dishes are also great as side dishes or as a snack. Chaap can also be used in gravy-based dishes, such as Malai Chaap Gravy and Afgani Chaap Gravy. These recipes are often served as a main course and can be enjoyed with rice, naan, or roti. Overall, chaap is a delicious and protein-packed ingredient that can be used in a variety of recipes to suit different tastes and preferences.