Punjabi Soya Chaap Recipes

PUNJABI SOYA CHAAP RECIPE

Steps:

• Gently remove soya chaap from the sticks. You can easily slide them using a fork. Cut the chaap into bite-size round or oval pieces.
• Marinate chaap with salt, ginger-garlic paste, curd, red chili powder, and turmeric powder. Mix to coat each piece with the marinade masala. Keep aside for 30 minutes to 1 hour.
• Heat 4 tablespoon of oil in a pan for shallow frying. Once the oil is hot, fry the soya chaap till crisp and golden from both sides. Transfer fried soya chunks to a bowl and set aside.
• Blend fresh tomatoes, ginger, garlic, Kashmiri red chilies, and hot water to a smooth paste. Keep it aside.
• Heat remaining oil in the same heavy bottom pan or kadhai.
• Add whole spices (green cardamom, black cardamom, bay leaf) and saute for 40 - 50 seconds to release their aroma. Next, add onion, and fry till golden.
• Add tomato paste, turmeric, red chili powder, and coriander powder. Fry over low heat till oil separates from the masala.
• Add 1 cup water to make gravy, kasuri methi, and garam masala. Allow the curry to simmer over low heat till the sauce thickens.
• Add fried soya chaap, mix, and simmer the curry once again covered for 5 minutes. This step ensures that chaap absorbs the flavor of the gravy.
• Garnish with fresh coriander leaves.
• Serve Punjabi Soya Chaap Masala with chapati, rice or lachha paratha.