Soya Chaap Recipe: Festival season is going on and if you want to try something new and spicy, then you can try Soya Chaap. Soya chaap not only competes with the taste of paneer in food, but it is a vegetable which once eaten, you will want to eat it again and again. So, in this festive season, definitely try the recipe of Soya Chaap.
To prepare Soya Chaap Masala, you will need these ingredients
Soya chaap stick ten to twelve, half cup curd, two onions, four tomatoes, ginger garlic paste, one teaspoon turmeric, cumin powder, red chili powder, one teaspoon kasuri methi, coriander powder, one teaspoon whole cumin, four to five cloves, half teaspoon garam masala, one to two bay leaves, one inch piece of cinnamon, two cardamoms, butter, oil, salt according to taste.
Prepare Soya Chaap Masala at home quickly with this method:
To prepare Soya Chaap ki Sabzi, first of all, wash the soya chaap thoroughly with water. Now cut it and divide it into small pieces. Heat some mustard oil in a pan and fry the soya chaap pieces till they turn golden. Place these fried chaap pieces in a big bowl. Now you have to pour curd on it and also add turmeric, red chili powder, garam masala and salt as per taste and mix well. Then keep this chaap for marination for about half an hour.
Then you have to heat oil in another pan or wok, then add finely chopped onion and fry it well. When it is fried and cooked, add ginger-garlic paste. Fry till it turns golden and add chopped tomatoes and stir for one or two minutes. Then you have to cover it and cook. Now turn off the gas and let it cool down and grind it in the mixer.
In the same pan or wok, add one more spoon of oil and also add one spoon of butter so that the taste increases. Then when it becomes hot, add bay leaves, cinnamon, cloves and cumin seeds and fry it well. Now when all these spices are roasted, add the paste and fry it well and mix all the other spices. Keep the flame medium and when the masala starts leaving oil, add the soya chaap kept for marination. Mix it well with the spices and let it cook. Add water after two minutes. Cover and let it cook for about 15 minutes. When the gravy thickens, turn off the gas.