Yummy soya chaap masala

Name: Yummy soya chaap masala
Cuisine: Indian
Ingredients: 200 gm Soya chap; 3 Tomatoes; 1 tbsp Ginger chilli paste; 100 gm Cream; As needed Oil; As needed Green coriander; To taste Sakt and red chilli powder; 1 tsp Dry fengureek leaves; 1/4 tsp Turmeric powder; 1/2 tsp Cumin seeds; 1 pinch Hing; Whole spices; 1 Cardamom; 1 inch Cinnamon stick; 6 Black pepper; To taste Salt and ref chilli powder

Manjusha Sushil Arya @manjusha1552689

#indiankitchen
Post 7

Manjusha Sushil Arya @manjusha1552689

#indiankitchen
Post 7

Saved

Ingredients

200 gmSoya chap
3Tomatoes
1 tbspGinger chilli paste
100 gm Cream
As neededOil
As neededGreen coriander
To tasteSakt and red chilli powder
1 tspDry fengureek leaves
1/4 tspTurmeric powder
1/2 tspCumin seeds
1 pinchHing
Whole spices
1Cardamom
1 inchCinnamon stick
6Black pepper
To tasteSalt and ref chilli powder

Saved

Steps

1

Chop off the soya chunks in 1-1.5 inch chunks.
Finely chop tomato-ginger-green chilli and grind finely to make a fine paste.
Heat some oil in a pan and fry the chunks until they get brown in colour and cooked through. Drain out the chunks on kitchen paper towels to remove excess oil.
2

Splutter cumin seeds in the remaining oil. Then add asafoetida, turmeric powder, coriander powder, dry fenugreek seeds, along with whole spices i.e. black pepper, cinnamon stick, clove and cardamom (peeled). Saute the spices until fragrant.
Then add tomato-ginger-green chilli paste, followed by red chilli powder and saute until you see oil leaving the sides of the masala.
Now to the masala add garam masala and cream. Keep stirring constantly until you see gentle boil in the masala.
3

Add ½ cup water to the masala and stir constantly until the gravy starts simmering again.
Mix some green coriander to the gravy along with salt and soya chaap chunks.
Cover and let the curry simmer for 4-5 minutes on low flame so that the soya chunks absorb all the spices well. Spicy soya chaap curry is now ready. Transfer to another bowl.
4

Serve this awesome soya chaap curry garnished with coriander sprigs with steaming hot with any Indian bread like butter naan, parantha or chapatti. It also goes well with plain rice or jeera rice as well.