- ▢ 10 stick soya chaap
- ▢ oil (for frying)
- ▢ ½ cup curd (thick)
- ▢ ½ tsp turmeric
- ▢ ½ tsp chilli powder
- ▢ ½ tsp garam masala
- ▢ ½ tsp salt
for onion tomato base:
- ▢ 2 tbsp oil
- ▢ 2 onion (sliced)
- ▢ 1 tsp ginger garlic paste
- ▢ 4 tomato (sliced)
for curry:
- ▢ 2 tbsp oil
- ▢ 1 tsp butter
- ▢ 1 bay leaf
- ▢ 1 inch cinnamon
- ▢ 5 cloves
- ▢ 2 pods cardamom
- ▢ 1 tsp cumin
- ▢ ½ tsp turmeric
- ▢ ½ tsp chilli powder
- ▢ 1 tsp coriander powder
- ▢ ½ tsp cumin powder
- ▢ 1 cup water
- ▢ 1 tsp kasuri methi (crushed)
- firstly, take soya chaap and rinse well in water. i have used canned soya chaap, you can use fresh, frozen or canned. make sure to clean and squeeze off the water well.
- cut into pieces of the size you prefer. note, if you have bigger pieces, then frying time will increase.
- deep fry the pieces in hot oil, stirring occasionally.
- make sure to fry on low to medium flame until the chaap turns golden and crisp.
- drain off and transfer to a bowl.
- add ½ cup curd, ½ tsp turmeric, ½ tsp chilli powder, ½ tsp garam masala and ½ tsp salt.
- mix well to combine everything well.
- cover and marinate for 30 minutes.
how to make curry base:
- firstly, in a large kadai heat 2 tbsp oil.
- saute 2 onion, 1 tsp ginger garlic paste until it turns golden brown.
- add 4 tomatoes and saute until it turns soft and mushy.
- cool completely and transfer to the mixi.
- blend to smooth paste. onion tomato paste is ready, keep aside.
how to make masala soya chaap recipe:
- firstly, in a large kadai heat 2 tbsp oil and 1 tsp butter.
- add 1 bay leaf, 1 inch cinnamon, 5 cloves, 2 pods cardamom and 1 tsp cumin. saute until the spices turn aromatic.
- now add ½ tsp turmeric, ½ tsp chilli powder, 1 tsp coriander powder and ½ tsp cumin powder.
- saute until the spices turn aromatic. make sure not to burn the spices.
- now add in prepared onion tomato paste.
- continuously stir and cook on medium flame until the oil separates.
- further, add in marinated soya chaap and cook for 2 minutes.
- add 1 cup water and mix well adjusting consistency as required.
- cover and simmer for 15 minutes or until soya chaap absorbs all the flavour and cooked completely.
- also, add 1 tsp kasuri methi and mix well.
- finally, enjoy soya chaap masala gravy with roti or naan.
NUTRITION
