Introduction
Soya Chaap is a vegetarian delight, known for its meaty texture and rich, aromatic gravy. This North Indian specialty is perfect for those looking to savor a protein-packed, vegetarian alternative to meat dishes. Let's get started on making this scrumptious dish.
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Ingredients:
For the Soya Chaap:
250 grams of soya chaap sticks
2 cups of yogurt
2 tablespoons of ginger-garlic paste
1 tablespoon of red chili powder
1/2 tablespoon of turmeric powder
1/2 tablespoon of garam masala
Salt to taste
2 tablespoons of vegetable oil
For the Gravy:
2 onions, finely chopped
2 tomatoes, pureed
1/4 cup of cashew nuts, soaked in warm water
1/2 cup of fresh cream
1 teaspoon of cumin seeds
2-3 green chilies, finely chopped
1/2 tablespoon of kasuri methi (dried fenugreek leaves)
2 tablespoons of vegetable oil
Salt to taste
Fresh coriander leaves for garnish
Instructions:
Preparing the Soya Chaap:
Begin by soaking the soya chaap sticks in warm water for about 30 minutes. This will soften them and make them easier to cook.
After soaking, squeeze out the excess water from the chaap sticks and set them aside.
In a mixing bowl, combine yogurt, ginger-garlic paste, red chili powder, turmeric powder, garam masala, salt, and 1 tablespoon of vegetable oil.
Coat the chaap sticks evenly with this marinade. Ensure they are well-covered, and let them marinate for at least 30 minutes, or longer if possible.
Cooking the Soya Chaap:Heat the remaining oil in a skillet or pan over medium-high heat.
Add the marinated soya chaap sticks and cook them until they turn golden brown and slightly crispy. This usually takes about 5-7 minutes. Set them aside.
Preparing the Gravy:In the same pan, add a bit more oil if needed.
Add cumin seeds and let them splutter.
Add finely chopped onions and green chilies. Sauté until the onions turn golden brown.
Meanwhile, blend the soaked cashew nuts into a smooth paste using a little water.
Add the tomato puree and cashew paste to the pan. Cook until the mixture thickens and the oil begins to separate.
Stir in fresh cream and kasuri methi. Mix well.
Combining the Chaap and Gravy:
Gently add the cooked soya chaap sticks to the gravy.
Simmer for another 5-7 minutes, allowing the chaap to absorb the flavors of the gravy.
Taste and adjust the seasoning with salt if needed.
Serving:
Transfer the Soya Chaap to a serving dish.
Garnish with fresh coriander leaves.
Serve hot with naan, roti, or rice.
Enjoy your homemade Soya Chaap, a vegetarian delight that's sure to impress your taste buds. It's perfect for special occasions or as a delightful treat anytime.
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