Soya chaap, enriched with proteins, is both appealing and appetizing. Its loved probably the most in Delhi/NCR region.
Ingredients for Soya Chaap with Gravy
- Soya chaap - 3-4 (250 grams)
- Tomato - 3 (250 grams)
- Ginger root - 1 "
- Eco-friendly chilly - 1 piece
- Cream - 100 grams
- Oil - 3-4 tablespoons of
- Eco-friendly coriander - 2-3 tablespoons of (finely chopped)
- Asafoetida - 1 pinch
- Cumin seeds - 1/4 teaspoon
- Turmeric powder - 1/4 teaspoon
- Red chilly powder - 1/4 teaspoon
- Garam masala - under 1/4 teaspoon
- Coriander powder - 1 teaspoon
- Coriander powder - 1 teaspoon
- Dry fenugreek leaves - 1 teaspoon
- Whole spices - brown cardamom -1, cinnamon stick - 1, clove - 2, Pepper - 6-7
- Salt - 1 teaspoon (according to taste)
- Steps to make Soya Chaap Curry
Cut soya chaap in 1-1.5 " chunks. Preheat oil inside a pan. Place chaap chunks in herbal. Fry the chunks until they turn slightly brown colored and remove them inside a plate.
Finely grind tomato-ginger root-eco-friendly chilly to create paste. In oil, add cumin seeds and saute for while. After sauteing cumin seeds add asafoetida, turmeric powder, coriander powder, dry fenugreek seeds, whole garam masala, pepper, cinnamon stick, clove and cardamom (peeled). Saute the spices for couple of minutes after which add tomato-ginger root-eco-friendly chilly paste. Include red chilly powder. Saute the masala until oil starts separating from this.
When oil starts separating in the masala, add garam masala and cream in it. Stir constantly until masala simmers. After masala starts simmering add 1/2 cup water in it and stir constantly until gravy involves boil. Then add eco-friendly coriander within the gravy and blend.
When gravy starts boiling add salt and soya chaap in it. Mix well. Cover the curry and prepare for 4-a few minutes on low flame.
- After adding cream within the masala, stir constantly and prepare until it starts simmering else cream may splatter. Include salt later, as adding salt with cream can splatter it.
- Time - half an hour
- For 4 people.