Soya Chaap Curry Recipe
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.
Servings: 6 people
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.
Video
Notes
You can air fry the chaap instead of frying them.
Nutrition
Calories: 142kcal | Carbohydrates: 6g | Protein: 2g | Fat: 13g | Saturated Fat: 2g | Cholesterol: 6mg | Sodium: 480mg | Potassium: 106mg | Fiber: 1g | Sugar: 2g | Vitamin A: 278IU | Vitamin C: 8mg | Calcium: 24mg | Iron: 1mg
