Malai Soya Chaap Curry recipe – Restaurant style Rich Vegetarian Curry

Malai Soya Chaap curry is rich North Indian curry made with soya chaap. Soya Chaap is cooked into creamy and mildly spicy flavourful gravy which is made with rich malai or milk cream.

Soya chaap is made using soy flour and wheat flour and is readily available in the markets. A protein rich healthy ingredient to cook with and serve to your family. However this malai soya chaap curry can hardly be called a healthy recipe because a considerable amount of cream is used in the gravy and that makes it quite rich. But I have a super healthy and tasty recipe of soya chaap coming up so stay tuned for that too.

It’s a dish that is mostly suitable of party or special occasions. It’s a pure vegetarian dish but the look and texture is almost same as some of the chicken dishes and is loved equally by both vegetarians and non vegetarians.

It’s very easy to cook, just marinate the soya chaap pieces with a simple marinade and cook it in the creamy gravy, it takes only 20 minutes of active cooking time. You can serve the malai soya chap with Paratha , chapati or steamed rice. If you are looking for Afgani Soya Chaap recipe it is here

Malai Soya Chaap Curry Recipe in Hindi

Print Recipe

Malai Soya Chaap Curry

Course

curry, Main Dish

Cuisine

indian, indian cuisine

Servings

4

Ingredients

• 500 g Soya chaap
• For Marinade!
• 2 Tbsp yogurt/curd
• 1/2 tsp salt
• 1 tsp black pepper powder
• 1 lemon juice extracted
• For Gravy!
• 70 g Dry coconut
• 1/4 tsp kasuri methi
• 15 almonds
• 1 Tbsp Oil
• 1/4 cup onion chopped
• 100 g fresh cream
• 1 tsp Red chilli powder
• 1 tsp black pepper powder
• 1 tbsp kitchen king masala
• leaves corianderfor garnish
• green chilli for garnish

Course curry, Main Dish Cuisine indian, indian cuisine Servings 4 Ingredients 500 g Soya chaap For Marinade! 2 Tbsp yogurt/curd 1/2 tsp salt 1 tsp black pepper powder 1 lemon juice extracted For Gravy! 70 g Dry coconut 1/4 tsp kasuri methi 15 almonds 1 Tbsp Oil 1/4 cup onion chopped 100 g fresh cream 1 tsp Red chilli powder 1 tsp black pepper powder 1 tbsp kitchen king masala leaves corianderfor garnish green chilli for garnish

Instructions

1. Remove the Soya chaap from the stick.
2. cut it into 1-1.5 inch chunks.
3. In a bowl add these soya chaap chunks and ingredients of the marinade. Add salt, black pepper powder, curd and lemon juice rub the chunks, cover the bowl and keep this bowl in refrigerator for 40-45 minutes.
4. Now to make malai gravy first of all make a dry masala for the gravy.
5. Grind together dry coconut, kasuri methi and almonds. Keep them aside.
6. Heat 1 Tbsp oil in the pan and add chopped onion.
7. Saute the onions till these are light pink in color and add ground coconut masala.
8. Cook it for 2-3 minutes on slow heat till coconut is slightly toasted and fragrant.
9. Now add marinated soya pieces and cook everything for 3-4 minutes on slow heat while stirring it continuously.
10. Add cream/malai and also red chilli powder, pepper powder and kitchen king masala.
11. Mix everything well and cook for another 4-5 minutes.
12. Garnish with fresh coriander leaves, slit green chillies and serve hot with phulka paratha or rice.

Recipe Notes

Keep the dish stirring frequently so that it does not stick to bottom and cream does not curdle.

Add salt after cooking the cream to prevent the curdling of the gravy