Soya Chaap Curry Recipe

Cooking Directions

• STEP 1.Start by marinating the soya chaap in a mixture of yogurt, ginger-garlic paste, and spices.
• STEP 2.Heat oil in a pan and fry the marinated chaap until golden brown.
• STEP 3.In another pan, heat oil and add cumin seeds, onions, and green chilies. Saute until onions turn golden brown.
• STEP 4.Add tomato puree, turmeric powder, red chili powder, and salt. Cook until the oil separates from the masala.
• STEP 5.Add water and bring the gravy to a boil. Then, add the fried soya chaap and simmer for 10-15 minutes.
• STEP 6.Garnish with fresh coriander leaves and serve hot with rice or roti.

Cooking Tips

• Make sure to marinate the soya chaap for at least 30 minutes to allow the flavors to penetrate.
• You can adjust the spice level according to your preference by adding more or less red chili powder.
• For a creamier curry, you can add a tablespoon of fresh cream or cashew paste.
• If you prefer a thicker gravy, you can add a tablespoon of cornflour mixed with water.

Storage and Serving

• Leftover soya chaap curry can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the curry on the stovetop or in the microwave before serving.
• Serve the soya chaap curry hot with rice, roti, or naan bread.
• Garnish with fresh coriander leaves and serve with a side of raita or salad.