The exponential rise in demand for soya, especially in parts of North India like Delhi, Punjab and Haryana, is something to ponder upon. And in my view, it is more than just the urban boom in the popularity of veganism. I am a hardcore meat-eater myself, but if there is soya chaap curry on the menu, I won’t bat an eyelid in ordering the same. My tryst with soya chaap curry is pretty recent. I tried it about five years ago in Green Park, New Delhi and have been a fan ever since. The curry in itself is a replica of a mutton chaap curry or korma. The texture of soya is comparable to meat. It is soft and chewy, which is why it is considered an apt choice for those transitioning to veganism after being a meat-eater for a while.
For soya chaap curry, big chunks of soya are cooked in a thick yellow-brown gravy with diced onions and capsicum. You can either pair this curry with naan or parathas or roll them up in a Roomali roti for a sensational soya chaap roll, an ubiquitous street food of Delhi that is served with a side of pudina chutney and onions. Making soya chaap curry could be tricky, especially if you haven't worked with soya before. Also, it could be daunting to figure out how long you need to cook soya to ensure they don’t fragment into pieces. Here are some tips to ensure you make the best Punjabi-style Soya chaap at home, every time.
- Whether you use fresh, canned, or frozen soya chaap, make sure you rinse it well with water and squeeze out the excess water before you start marinating the soya chaap.
- Cut them into pieces, cut them up as per the thickness you desire. Deep fry in oil, make sure you keep the flame on medium, else your soya chaap may remain raw from inside. Fry till they are golden and crisp.
- Drain the excess oil and transfer it into a bowl. Then marinate the chunks with your desired ingredients. Common marination is done with yoghurt, turmeric, chilli powder, salt, garam masala. Mix well and marinate for at least 30 minutes.
- The easy way to prepare the curry is to make a thick onion and tomato base. Sautee them on a pan, cook the tomatoes until they are mushy, and blend them in a mixture until you get a thick paste/
- Cook the paste with other whole spices such as the bay leaf, cardamom, cloves, etc. Again, most of the cooking should take place on medium flame. Toss the chunks in only when you are almost done with the gravy, and it starts to appear thick. Cook the soya chunks in the gravy for a few minutes and serve hot.
Doesn’t that sound like a cakewalk? Here’s a super simple recipe where you can practice these tips. Let us know how you liked it.
