Soya Chaap Masala

🛒 Ingredients

• Soya Chaap 75 g · 135 kcal
• Plain Yogurt 15 g · 9 kcal
• Onions 63 g · 25 kcal
• Tomatoes 63 g · 13 kcal
• Ginger-Garlic Paste 10 g · 3 kcal
• Cashew Nuts 6 g · 34 kcal
• Refined Vegetable Oil 13 g · 113 kcal
• Fresh Cream 10 g · 20 kcal
• Fresh Coriander Leaves 3 g · 1 kcal
• Assorted Dry Spices (Turmeric, Red Chili, Coriander, Cumin, Garam Masala, Kasoori Methi) 4 g · 11 kcal
• Water 75 g · 0 kcal

👨‍🍳 Instructions

1. Prepare Soya Chaap: Boil or thaw the soya chaap. Remove the sticks, cut the chaap into desired pieces, and shallow fry them in a little oil until golden brown on all sides.
2. Marinate Chaap: In a bowl, mix the fried chaap with plain yogurt, red chili powder, turmeric powder, and salt. Let it marinate for at least 15-20 minutes.
3. Prepare Cashew Paste: Soak cashew nuts in warm water for 15 minutes, then blend them into a smooth paste with a little water.
4. Sauté Onions: Heat the remaining oil in a large pan or kadai. Add whole spices like cardamom, cinnamon, cloves, and bay leaf, sautéing until fragrant. Then add finely chopped onions and cook until they turn golden brown.
5. Add Aromatics and Tomatoes: Add ginger-garlic paste and cook for about a minute until its raw smell disappears. Then add tomato puree or finely chopped tomatoes and cook until the oil separates from the mixture.
6. Add Dry Spices: Incorporate turmeric powder, coriander powder, cumin powder, and red chili powder. Cook for a few minutes, stirring continuously, adding a splash of water if needed to prevent burning.
7. Add Cashew Paste and Marinated Chaap: Stir in the prepared cashew paste and cook for 2-3 minutes. Then add the marinated soya chaap and mix well, ensuring all pieces are coated with the gravy base.
8. Simmer the Gravy: Pour in water, bring the mixture to a simmer, cover, and cook for 10-15 minutes until the chaap is tender and the gravy has thickened to your desired consistency.
9. Finish the Dish: Stir in fresh cream, garam masala, and crushed kasoori methi. Cook for another 2-3 minutes, allowing the flavors to meld beautifully.
10. Garnish and Serve: Garnish generously with fresh coriander leaves. Serve hot with naan, roti, or rice for a complete and satisfying meal.