Delhi’s street food scene is incomplete without the mouth-watering Soya Chaap right??. This dish, with its creamy texture and flavorful spices, is a popular delicacy, loved by vegetarians and non-vegetarians alike. Prepared in a rich white gravy, Malai Soya Chaap has a smooth, melt in your mouth texture and is packed with delicious flavors. Whether you’re tired of the same old sabzis or want to try something new, this dish will surely be a hit with your family and guests!
Let’s get started with this amazing recipe, perfect for a meal with parathas or rice.
Ingredients
- Soya chaap – 500 grams
- Mustard oil – 1 tsp + 1.5 tbsp
- Oil – ¼ cup
- Ginger & garlic paste – 1 tsp
- Onion – 2 (shallow fried)
- Curd – 1 cup
- Green chili – 4
- Garlic cloves – 3
- Ginger – ½ inch piece
- Fresh coriander leaves – 2 tbsp
- Soaked melon seeds (magaj) – 2 tbsp
- Cashew nuts – 6
- Coriander paste – 3 tsp
- Black pepper powder – 1 tsp
- Cumin powder – 1 tsp
- Garam masala powder – 1 tsp
- Chaat masala – ½ tsp
- Salt – as per taste
- Charcoal – 1 piece (for smoke)
- Ghee – ¼ tsp
- Kasoori methi – a pinch
- Fresh cream – 2 tbsp
- Kasoori methi powder – ¼ tsp
Method
- Firstly, in a blender, add 4 green chilies, 3 garlic cloves, ½ inch ginger, 2 tbsp fresh coriander, 2 tbsp soaked melon seeds, and 6 soaked cashews.
- Now blend into a fine paste and set aside.
- Separately, fry 2 onions until golden brown, then grind them into a smooth paste.
- Remove the sticks from 500g of soya chaap and cut each into 3-4 pieces.
- In a bowl, marinate the soya chaap with the green paste we prepared, add 1 cup whisked curd, 1 tsp black pepper powder, 1 tsp cumin powder, 1 tsp garam masala, ½ tsp chaat masala, and salt to taste, 1 tsp mustard oil and gently mix the chaap with the marinade. Let it sit for 20 minutes.
- Place a small bowl in the center of the marinated chaap. Heat a piece of charcoal, place it in the bowl, and drizzle ghee and kasoori methi over it.
- Cover the bowl immediately to infuse the smoky flavor into the chaap. Let it sit for 20 minutes.
- Heat ¼ cup oil in a pan. Once hot, add the marinated soya chaap pieces and fry on medium heat.
- Cook until the pieces are golden brown and crispy from all sides. Set the fried soya chaap aside.
- Now let’s prepare gravy. Heat a pan, add 1.5 tbsp mustard oil.
- Add 1 tsp ginger-garlic paste and the onion paste, sauté until the raw smell disappears.
- Next add 3 tsp coriander paste to give nice green color and cook for a few minutes.
- Now, add the leftover marinade from the soya chaap to the pan. Cook for 5-7 minutes, stirring occasionally. Add a little water to adjust the gravy’s consistency.
- Once the gravy thickens, add the fried soya chaap pieces into it.
- Mix gently and let the chaap simmer in the gravy for 5-7 minutes, allowing the flavors to combine.
- Lastly add 2 tbsp fresh cream and ¼ tsp kasoori methi powder to the gravy. Stir well and turn off the heat.
- Finally, garnish with freshly chopped coriander and some slit green chilies and turn off the flame.
- Serve Delhi’s Famous Malai Soya Chaap hot with parathas, naan, or jeera rice. Its creamy, smoky flavor will have everyone love it!
- Enjoy this delicious dish and let me know how it turns out!
