Soya chap masala is a healthy mouth watering dish easily available in restaurants and supermarkets and is often considered as a perfect alternative to meat dishes. The tasty dish is difficult to prepare at home and if some how prepared, the taste differs, less in quality and expensive compared to the restaurant.
We miss the aroma and taste easily found in metro chains and dhabas. My first experience tasting the dish was eating the delicious dish in a renowned dhaba and it was a love at first sight. The taste was out of the box, yummy and finger smacking. So I decided to try my hands and cook myself.
Although, I failed miserably and almost dissolved the gravy. The next time, I took complete precautions, making few necessary changes and it turned to be even more delicious than the one I tasted in dhaba. So here are the ingredients:-
Ingredients
Soya Chaap-4 pieces
Onion-3, sliced
Tomato paste-1/2 cup/Tomato Puree-1 cup/ grind 5 fresh tomatoes
Ginger-garlic paste-2 tsp
Red chili powder-1 & ½ tsp
Turmeric powder-1 /4 tsp
Coriander powder-1 tsp
Garam Masala powder-1 tsp
Cream-2 tbsp
Milk-1/2 cup
Salt- as needed
Coriander leaves-to garnish
To Temper:
Dried Red chilies-2
Whole Black Peppercorns-1/2 tsp
Coriander seeds-1/2 tsp
Cumin seeds-1 tsp
Bay leaf-1
Oil-3 tbsp
How to Prepare
1. Soak the frozen soya chaaps for an hour in water. After an hour remove the water, squeeze the soya without mashing, slash them couple of times for the masala to drip inside.
2. Heat the oil in a pan, add the necessary ingredients mentioned above as precribed, when they pop, add onions and fry for sometime.
3. Add the ginger-garlic paste and fry until smell goes
4. Put red chili powder, coriander powder, turmeric powder, salt and mix well. Let it cook until the raw smell goes and the oil oozes on the sides of the pan.
5. Next step is adding the tomato paste/puree and 2 cups of water and mix once. Let it cook until ¾ th of the liquid is dried off and the gravy starts leaving out oil. The process can take around 15-20 minutes.
6. Now add the garam masala powder and mix it well
7. Carefully slide in the soya chaap sticks, be careful do not break the sticks and cook for 5 minutes
8. Now mix the cream with milk and beat well, add this to the gravy and mix well. Allow it to cook well for 2 minutes
9. Switch off the gas, garnish with coriander leaves and let it rest for 15- 30 and allow the chap stick to absorb the masala. Then slightly reheat it and serve hot with Phulkas/rotis.
Wait for 5 minutes and dish is ready to be served. Enjoy.
We miss the aroma and taste easily found in metro chains and dhabas. My first experience tasting the dish was eating the delicious dish in a renowned dhaba and it was a love at first sight. The taste was out of the box, yummy and finger smacking. So I decided to try my hands and cook myself.
Although, I failed miserably and almost dissolved the gravy. The next time, I took complete precautions, making few necessary changes and it turned to be even more delicious than the one I tasted in dhaba. So here are the ingredients:-
Ingredients
Soya Chaap-4 pieces
Onion-3, sliced
Tomato paste-1/2 cup/Tomato Puree-1 cup/ grind 5 fresh tomatoes
Ginger-garlic paste-2 tsp
Red chili powder-1 & ½ tsp
Turmeric powder-1 /4 tsp
Coriander powder-1 tsp
Garam Masala powder-1 tsp
Cream-2 tbsp
Milk-1/2 cup
Salt- as needed
Coriander leaves-to garnish
To Temper:
Dried Red chilies-2
Whole Black Peppercorns-1/2 tsp
Coriander seeds-1/2 tsp
Cumin seeds-1 tsp
Bay leaf-1
Oil-3 tbsp
How to Prepare
1. Soak the frozen soya chaaps for an hour in water. After an hour remove the water, squeeze the soya without mashing, slash them couple of times for the masala to drip inside.
2. Heat the oil in a pan, add the necessary ingredients mentioned above as precribed, when they pop, add onions and fry for sometime.
3. Add the ginger-garlic paste and fry until smell goes
4. Put red chili powder, coriander powder, turmeric powder, salt and mix well. Let it cook until the raw smell goes and the oil oozes on the sides of the pan.
5. Next step is adding the tomato paste/puree and 2 cups of water and mix once. Let it cook until ¾ th of the liquid is dried off and the gravy starts leaving out oil. The process can take around 15-20 minutes.
6. Now add the garam masala powder and mix it well
7. Carefully slide in the soya chaap sticks, be careful do not break the sticks and cook for 5 minutes
8. Now mix the cream with milk and beat well, add this to the gravy and mix well. Allow it to cook well for 2 minutes
9. Switch off the gas, garnish with coriander leaves and let it rest for 15- 30 and allow the chap stick to absorb the masala. Then slightly reheat it and serve hot with Phulkas/rotis.
Wait for 5 minutes and dish is ready to be served. Enjoy.
