Soya Chaap in Makhani Gravy

Soya Chaap in Makhani Gravy
Soya Chaap in Makhani Gravy

 

Hi friends..!! Today, I have come up with a protein rich dish for all the vegetarians out there. This dish is the healthy & tasty substitute for those meat and chicken gravies.

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Soya is a rich source of protein and the most delicious way to eat soya is in the form of soya chaap. Soya Chaap is the most effective substitute for meat for vegetarians, actually, it is practically a vegetarian’s chicken. The recipe I am going to share with you all today is for the preparation of Soya Chaap in a silky & smooth makhani gravy. It is super soft & has a melt-in-mouth texture. My husband totally loves soya chaaps, soya chunks and soya granules. I make one of these for him every week in some way or the other, sometimes in dry masala and the other times in gravy. He likes soya dishes in all the forms but this one he totally loves & relishes. I will be sharing the other methods & soya dishes in the coming few weeks.

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The makhani gravy I make for this dish is a multi-purpose gravy. (P.S.: I will be making a separate post for the gravy as well). This gravy can be made and stored in advance & can be used for dishes like Butter Chicken, Butter Paneer, Shahi Kofta, Egg Curry, Dum Aloo etc. Wait to see my post on yummy masala pooris which I made from the residual mixture obtained after straining the gravy. Trust me you on this..they were most amazing and crispy pooris I have made so far.

Returning to the Makhani Soya Chaap, this is a perfect dish to serve with jeera rice, pulao, roti or lacchha parantha. A perfect dish to impress all the guests in all those dinner parties you people host.

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Serves: 6-8 people

Preparation Time: 20 mins.
Marination Time: 3 hours
Cooking Time: 30 mins.

For the recipe, you’ll need:

Ingredients:

For marination of soya chaap pieces:

  • Curd: 5-6 tbsp
  • Salt: ½ tsp
  • Degi Lal Mirch Powder: 1/3 tsp
  • Turmeric powder: 1/4 tsp
  • Garlic-garlic-green chilli paste: 1/2 tsp 
  • Everest Tandoori chicken masala: 1/4 tsp
  • Everest Kitchen King Masala: 1/2 tsp
  • Everest Shahi Paneer/Butter Chicken Masala: 1/3 tsp
  • Soya Chaaps: 1 packet (500 gms) containing about 8-10 pieces.

Method:

  1. Boil the soya chaaps in water with ¼ tsp salt for 5-10 mins till they are soft and tender. DO NOT THROW THIS WATER.
  2. Cut the soya chaaps into small pieces. Marinate the boiled soya chaaps with all the above ingredients for 1-2 hours, and keep them aside. DO NOT THROW THE REMAINING MARINADE.

Ingredients for Gravy:

  • Oil: 5-6 tbsp
  • Garlic-garlic-green chilli paste: 1 tsp 
  • Jeera: 3/4 tsp
  • Bay leaf: 1 piece
  • Moti elaichi: 1 piece
  • Cloves: 3 pieces
  • Whole black pepper: 2 pieces
  • Cinnamon stick: 1 small one
  • Onions: 3 chopped coarsely
  • Tomatoes: 5 chopped coarsely
  • Carrots: 2 chopped coarsely
  • Cashewnut powder: 4 tsp
  • Turmeric powder: 1/4 tsp
  • Red Chilli powder : 1/4 tsp
  • Garam masala: 2/3 tsp
  • Coriander powder: 1/3 tsp
  • Kasoori methi: 2/3 tsp
  • Amul Cream: 4-5 tbsp (optional)
  • Milk: 5-6 tbsp
  • Salt to taste
  • Fresh coriander for garnishing
  • Honey: 2-3 tbsp
  • Sugar: 1 tsp

Method:

  1. Heat oil in a pan and add jeera, bay leaf, moti elaichi, cloves, whole black pepper and cinnamon stick. Once it crackles, add ginger-garlic-chilli paste and onions.
  2. Saute onions till light pink in color and translucent, and the raw smell of the ginger paste goes away.
  3. Add tomatoes and carrots. Add red chilli powder and turmeric powder. Mix well.
  4. Add cashew powder and add water and cover the pan with a lid. Switch the flame to low and cook till the tomatoes and carrots are tender. Do not let the masala dry. We need water to make a smooth puree.
  5. Once masala is cooked and cooled, grind the masala in a blender to a puree. Strain the puree through a sieve to get a smooth silky gravy. (If you want to make use of the residual mixture, you can store it and knead it into wheat flour dough and make awesome masala pooris/paranthas)
  6. Heat 1 tbsp butter in a pan, add the marinated soya chaaps along with all the marination in the pan and cook for a min.
  7. Add the prepared gravy in the soya chaaps and mix well. Add salt to taste, kasoori methi, sugar, milk and honey. Mix well and cover the pan with a lid.
  8. Switch the flame to low and cook the chaaps in gravy for 5-10 mins. Add garam masala and coriander powder.
  9. Switch off the flame and garnish with fresh coriander and a hint of cream. Serve hot with roti or lacchha parantha.

Notes:

  • The above quantity of ingredients may give you more gravy than what you may require for the dish. Add the quantity of gravy in the chaaps as per your preference. Extra gravy can be stored in the fridge and can be used later as per your preference and creativity.
  • You can replace oil with butter to make it more buttery in taste.
  • This gravy is more or less very forgiving and you cannot go wrong with it, only adjust spices as per your liking.
Yummilicious..!!

 

 

 

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