Malai Soya Chaap Curry - How to Make

Soya chaap curry recipe cooked in punjabi style. Soya Chaap is a kind of mock meat or vegetarian/vegan meat make this Delhi style malai soya chaap curry and enjoy it with paratha, naan or rumali roti

5 from 9 votes

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Course: curry, Main Dish

Cuisine: Indian, indian cuisine

Keyword: curry, malai chaap, soya chaap curry

Prep Time: 10

Cook Time: 30

Total Time: 40

Servings: 4

Calories: 276kcal

Author: Rekha Kakkar

Ingredients

For making marinade for Soya chaap

500 g Soya chaap
For Marinade!
2 tablespoons yogurt/curd
½ teaspoons salt
1 teaspoons black pepper powder
1 teaspoon lemon juice extracted

For making Soya Chaap gravy

70 g Dry coconut
¼ teaspoon kasuri methi
15 almonds
1 Tbsp Oil
¼ cup onion chopped
100 g fresh cream
1 teaspoon Red chilli powder
1 teaspoon black pepper powder
1 tablespoon kitchen king masala
leaves corianderfor garnish
green chilli for garnish

Instructions

Marinade the Chaap

Remove the Soya chaap from the stick.
cut it into 1-1.5 inch chunks.
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.

To make Gravy for Soya chaap

Now to make malai gravy first of all make a dry masala for the gravy.
Grind together dry coconut, kasuri methi and almonds. Keep them aside.
Heat 1 tablespoon oil in the pan and add chopped onion.
Saute the onions till these are light pink in color and add ground coconut masala.
Cook it for 2-3 minutes on slow heat till coconut is slightly toasted and fragrant.
Now add marinated soya chaap pieces and cook everything for 3-4 minutes on the slow heat while stirring it continuously.
Add cream/malai and also red chilli powder, pepper powder and kitchen king masala.
Mix everything well and cook for another 4-5 minutes.
Garnish with fresh coriander leaves, slit green chillies and serve the malai soya chaap gravy hot with phulka paratha or rice.

Video

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

Nutrition