How to cook Soya Chaap Makhani Gravy|Soyachaap butter masala in makhani gravy

For those who are looking for rich and delicious recipe which is used to prepare vegetarian meat-like curries or coated in tandoori masala as well as grilled. Then the perfect recipe is Soyachaap Makhani. You can say it’s is a fantastic protein source for the vegetarians. Restaurant style soya chaap makhani is one of the popular soyachaap recipe in the Indian restaurants consisting of a thick gravy of cream, tomatoes and Indian spices and unique curry which gives a delicious taste.Serve soya chaap curry along with rice, roti or chapathi.

What is soyachaap?

Soyachaap is a kind of vegetarian dish packed prepared with soybean chunks and flour. The dough is then wrapped around wooden sticks to give a mock leg piece like appearance. This is called soya chaap.

Is soya chaap healthy?

Soya chaap is made up of soya beans it includes soya protein and consumption of which does not offer much calories than other foods.
Its consumption can help in fat as well as weight loss with reducing calorie intake.
When your body is losing weight, consumption of soya chaap or some other soy foods can resist bone mass loss.

Why we don’t want to miss soya chaap in our diet?

Here key benefits of eating soya chaap are

• High protein – If you are looking for a protein diet, then soya chaap is a very good source of protein, B vitamins and minerals and real chicken like flavours.

• Hygienic food – Soya chaap is definitely hygienic and it includes a proper amount of nutrition.

PUNJABI SOYA CHAAP MAKHANI

Other soyabean recipes are

Recipe card for soya chaap makhani gravy masala recipe:

SOYA
CHAAP MAKHANI

PREP TIME: 10 MINUTES

COOK TIME: 20 MINUTES

TOTAL TIME: 30 MINUTES

CUSINE: PUNJABI

AUTHOR: SWATI RASOI

SERVES: 4

INGREDIANTS

Oil for frying soya chaap

2 tablespoon butter

1 teaspoon cumin seeds

1 bay leaf

1 cinnamon stick

4-5 black pepper seeds

2 green cardamoms

4 Kashmiri red chilli whole

2 medium size onion, roughly chopped

500 gm tomato, roughly chopped

6-8 cashew nuts

1 teaspoon kasuri methi

½ teaspoon garam masala powder

2 tablespoon fresh cream

2 tablespoon coriander leaves, finely chopped

For marinade

5 soya chaap (soya sticks)

¼ cup whisked curd or 4-5 tablespoon whisked yogurt

2 tablespoon mustard oil

1 teaspoon Kashmiri red chilli powder

½ teaspoon turmeric powder

1 teaspoon coriander powder

1 teaspoon cumin powder

1 teaspoon garam masala powder

1 teaspoon dry mango powder

½ teaspoon rock salt

½ teaspoon roasted kasuri methi

2 tablespoon roasted gram flour

3/4 teaspoon salt acc. to taste

INSTRUCTIONS:

Frying and assembling the soya chaap

Gently remove soya chaap from the sticks. You can easily slide them using a fork.
In a deep sauce pan, heat up oil.
In the deep sauce pan, add soya chaap and fry till it gives slightly brown and keep it aside.
Cut them into big chunks. Make sure not to make very small pieces of the soya chaap and keep it aside.

Base gravy for soyachaap marinade

Take a bowl, add mustard oil, red chilli powder, turmeric powder, jeera powder, rock salt, garam masala powder, dry mando powder,crushed kasuri methi, salt, ginger garlic paste, finely chopped coriander leaves and roasted gram flour.
With the help of ladle, mix all the spices thoroughly.
Dress soya chaap pieces in whisked curd and salt. With the help of your hands, mix well soya chaap are well coated with the marinade and keep it aside.
In the same pan, add enough oil to marinade soyachaap

Preparation for marinade

Heat a pan, add 1 tablespoon ghee or butter.
Place coated soyachaap at low to medium flame and simultaneously change the side until light golden brown colour on soyachaap occurs.

Gravy

On the other hand, heat oil in a pan, add cumin seeds and let them splutter.
Now, add roughly chopped onion and whole red chillies.
Saute onion until translucent.
Now, add chopped tomato and cashew nuts and mix well.
Now, after adding tomato, add salt and 1 cup water and mix well.
With the help of ladle, mix all the spices thoroughly.
Cover the pan and let it cook for 5 minutes on medium heat till the tomatoes become soft. Stir once or twice in between.
Once done, turn off the heat and allow it to cool. Once it cools, make smooth paste and keep it aside.
In a same pan or a kadai, add butter.
When butter starts melting, add cumin seeds and let them splutter.
When seeds start to splutter, add bayleaf, cinnamon stick.
Add the green chilli paste and ginger paste.
Saute it for a few minutes until the raw smell goes away.
Add kashmiri red chilli powder and onion-tomato cashew paste and salt and mix well.
Stir continuously till the tomato pulp thickens up and releases oil.
Now, add turmeric powder and coriander powder, roasted cumin powder and mix well.
Mix well and cook covered for 5 minutes or till oil separates on the side of the pan.
Now, add the roasted soya chaap pieces.
Stir to combine and cook them covered over low heat for 5 minutes.
Cover and simmer for 5 minutes so that soya absorbs all masalas.
Once masala is cooked properly, add water as per desired consistency and allow the water to boil.
Cook for 10-15 min on medium flame till the curry becomes thick.
Now, add fresh cream and mix well.
Now, add in garam masala, crushed kasuri methi and coriander leaves.
Finally, serve soya chaap Makhani curry along with naan, rumali roti or chapathi.

How to make Soya Chaap Makhani recipe with step by step photo

Frying and assembling the soya chaap

1. Gently remove soya chaap from the sticks. You can easily slide them using a fork.

2. In a deep sauce pan, heat up oil.

3. In the deep sauce pan, add soya chaap and fry till it gives slightly brown and keep it aside.

4. Cut them into big chunks. Make sure not to make very small pieces of the soya chaap and keep it aside.

Base gravy for soyachaap marinade

1. Take a bowl, add mustard oil, red chilli powder, turmeric powder, jeera powder, rock salt, garam masala powder, dry mando powder,crushed kasuri methi, salt, ginger garlic paste, finely chopped coriander leaves and roasted gram flour.

2. With the help of ladle, mix all the spices thoroughly.

3. Dress soya chaap pieces in whisked curd and salt. With the help of your hands, mix well soya chaap are well coated with the marinade and keep it aside.