Soya Chap a vegetarian product made mainly with soya along with other flours and ingredients can be regarded as mock meat which resembles chunks of grilled Chicken and tastes very delicious especially on a veg day. We agree with the fact that Soya taste can be acquired slowly and steadily. We know many vegetarians who do not like soya but many love it too and although being a Goan Nonvegetarian I love Soya in our meals for a change in our vegetarian spread.
Soya Chap can be grilled and served as a starter too but we prefer it with makhani which tastes awesome with homemade hot Naan or Rotis. So here we are sharing the recipe of Soya Chap Makhani. Hope you like it.
Do let us know your feedback.
Ingredients
4 Canned Soya Chap Sticks
For Marination
3-4 tbsp curd
½ tsp turmeric powder
1 tsp Kashmiri red chilly powder
Salt to taste
½ tsp Ginger garlic paste
1 medium-size onion finely chopped
2 medium-size tomatoes chopped
5-6 cashew nuts
2 tbsp dried melon seeds (Magaj)
Water as required
½ tsp turmeric powder
1½ tsp Kashmiri red chilly powder
½ tsp Cumin coriander powder
½ tsp Ginger garlic paste
1 tsp Garam masala powder
1/4th tsp Kasuri methi
2 tbsp Butter
1 tbsp cooking oil
1/4th tsp sugar Salt to taste
Fresh Coriander for garnish.
Procedure
Take the Soya Chapsticks and separate the Soya chap from the sticks.
Cut them into slanting thick slices/Pieces.
Marinate these cut Soya Chap making a batter with Curd, turmeric powder, Kashmiri chilly powder, ginger garlic paste, and salt. Set it aside for 15-20 minutes at least. Till then in a pan take ½ glass of water.
Add dried melon seeds and cashew nuts to it. Let it boil for 10-15minutes until the seeds are cooked. Once it cools down grind it into a thick paste.
In a flat bottom pan, heat 2 tbsp butter along with 1 tbsp oil. Add finely chopped onion to it. Once they turn transparent add ginger garlic paste to it and cook it until the raw smell of the ginger-garlic goes away.
Now add turmeric powder, Kashmiri chilly powder, cumin-coriander powder, Garam masala powder and mix it well on low heat. Add tomatoes followed by salt and let it cook with lid for 5minutes.
Add ½ glass of water and let it cook for another 7-10minutes. Let this mixture cool down and then blend it into a smooth paste.
Add this paste to the pan and sauté well for a couple of minutes. Add the cashew and melon seed paste. Add sugar and Kasuri Methi to the curry and mix well. Add some water to adjust the thickness of the curry.
Till then take some oil in another pan and shallow fry the marinated pieces of Soya Chap with little oil until golden brown on both sides. Add the Soya Chap to the curry. Check for salt.
Serve the Soya Chap Makhni garnished with some cream and freshly chopped coriander along with homemade Naan or Roti.
Tips and Notes
Adding Salt after adding tomatoes helps the tomatoes get mushy faster.
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