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Soya Chaap Curry Recipe
Course:
Main Course
Cuisine:
Indian
Prep Time:
10
minutes
minutes
Cook Time:
30
minutes
minutes
Total Time:
40
minutes
minutes
Servings:
6
people
Calories:
142
kcal
Author:
Neha Mathur
It is a delicious vegetarian gravy made using Soya Chaap. It can be made in various ways but sharing my favourite way to make it today.
Print Recipe
US Customary
-
Metric
Ingredients
5-6
Soya Chaap
cut into 5-6 pieces
Oil
For frying
1
tablespoon
Butter
1
teaspoon
Salt
1
teaspoon
Chaat Masala
¼
cup
Hung Curd
For The Gravy:
2
teaspoon
Ginger
Chopped
2
teaspoon
Garlic
Chopped
1
cup
Tomato
Chopped
2-3
Green Chillies
¼
cup
Fried Onions
4
tablespoon
Oil
2-3
Green Cardamom
2-3
Cloves
1
inch
Cinnamon Stick
2-3
Bay Leaves
½
cup
Onion
Sliced
2
teaspoon
Coriander Powder
½
teaspoon
Turmeric Powder
2
teaspoon
Kashmiri Red Powder
½
teaspoon
Roasted Cumin Powder
Salt
to taste
Instructions
Heat oil for frying in a pan.
Deep fry the chaap until golden brown on low heat. Drain in a bowl.
Add butter, salt, chaat masala and curd and mix well.
Keep aside for 20 minutes.
To make the curry, add ginger, garlic, tomato, green chilli and fried onions in a blender and blend to make a smooth paste.
Keep the paste aside.
Heat oil in a pan.
When the oil is hot, add green cardamom, cloves, cinnamon and bay leaves and let them crackle for a few seconds.
Add onion and fry until nicely browned.
Add the tomato ginger garlic green chilli onion paste and cook for 3-4 minutes.
Now add coriander powder, turmeric powder, Kashmiri red chilli powder, roasted cumin powder and salt to taste.
Cook for 3-4 minutes until oil starts to separate from the sides.
Add 1 cup of water and fried chaap and cook for 3-4 minutes.
Garnish with fresh coriander and serve hot.
Notes
You can air fry the chaap instead of frying them.
Nutrition
Calories:
142
kcal
|
Carbohydrates:
6
g
|
Protein:
2
g
|
Fat:
13
g
|
Saturated Fat:
2
g
|
Cholesterol:
6
mg
|
Sodium:
480
mg
|
Potassium:
106
mg
|
Fiber:
1
g
|
Sugar:
2
g
|
Vitamin A:
278
IU
|
Vitamin C:
8
mg
|
Calcium:
24
mg
|
Iron:
1
mg