Soya chaap is made of soy beans. Soy beans are crushed to get a powder which is then kneaded to form a dough and stuffed inside a thin layer of maida (all purpose flour) dough, then boiled.
The raw form is generally fitted in wooden ice cream sticks while boiling and once cooled are packed in air tight packets or tins, you will also get frozen soya chaap in the market.
Soya chaap was introduced to replace chicken, for vegetarians and gained too much popularity in northern India, the look and feel of soya chaap is exactly like a boneless chicken piece but overall it is a vegan item. Soya chaap is widely used in Delhi, the capital of India, however other states in India have also started consuming this dish.
Soya chaap is used to make variety of dishes, some of the most famous recipes made out of soya chaap are tandoori soya chaap, malai soya chaap tikka, afgani soya chaap, tawa soya chaap and soya chaap curry.
Today we will see how to make soya chaap curry, a very tasty soya chaap recipe indeed. Get your kitchen tools ready guys. Let's Begin........
Ingredients & Steps:
Take 500 grams of Soya chaap, if frozen then let it get soft and come to room temperature. Take them out of the sticks, squeeze them to remove any excess water in them. Cut them into equal size pieces and keep them aside.
Take a mixing bowl (for marination).
- Add 1/2 cup thick curd
- Add 1/2 tsp red chilli powder
- Add 1/2 tsp jeera powder
- Add 1 tsp dhania powder
- Add salt as per taste
- Add 1/2 tsp garam masala
- Add 1 tsp ginger garlic paste
- Add 1 tsp kasturi methi
Mix well.
- Add soya chaap pieces
Mix and coat the soya chaap properly. Keep it for marination, for about 15 to 20 minutes.
Let us prepare the gravy for soya chaap:
Take a bowl.
- Add 3 - 4 tbsp water
- Add 1 tsp red chilli powder
- Add 1 pinch haldi powder
- Add 1½ tsp dhania powder
- Add ½ tsp garam masala
- Add ½ tsp jeera powder
- Add 1 tsp besan
Mix it properly and keep the masala mixture aside.
Now take a mixer grinder.
- Add 2 onions (roughly chopped)
- Add 5 - 7 cloves of garlic
Grind them together to get a soft smooth paste / puree and keep it aside.
On the same mixer grinder.
- Add 2 green chillies
- Add 2 tomatoes (roughly chopped)
- Add 1" ginger
Grind them to get a smooth puree (paste) and keep this aside too.
Heat up a pan.
- Add 2 tbsp oil
- Add ½ tsp jeera (cumin seeds)
Roast the jeera for 1 to 2 minutes
- Add ¼ tsp hing (asafoetida)
Roast / fry it for another 1 minute.
- Add onion garlic puree (we made)
Cook in medium flame for 5 - 7 minutes, until the onion is golden brown.
- Add the masala mixture (we made)
Mix well and cook until it comes to a boil, approx 1 - 3 minutes.
- Add tomato ginger paste (we made)
- Add salt as per taste
Cook for 2 - 3 minutes.
- Add little water (as required)
Closed the lid and cook for 3 - 5 minutes, until oil gets released from the gravy.
While the gravy is cooking.
Heat up another pan.
- Add 2 tbsp butter
- Add marinated soya chaap
Toss, and cook for 3 - 5 minutes, so that the marination gets properly stick with soya chaap and the curd gets cooked and can no longer be seen. Once this is done, quickly add this cooked soya chaap to the pan where the gravy is being cooked.
- Add little water
Close the lid again and cook for 5 - 9 minutes.
Open the lid.
- Add 2 tbsp cream
Stir once.
Soya Chaap Curry is ready.
Garnish with some fresh coriander leafs (finely chopped).
Friends, please note that in case you do not get soya chaap, you can use soya chunks or even paneer and try out the same recipe.
Do let me know how was the taste, in the comment section below.
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