A delicious and flavorful Indian dish made with marinated soya chaap cooked in a rich and aromatic masala.
Ingredients
- 250gSoya Chaap (fresh or frozen)
- 1cupYogurt (plain)
- 1pieceOnion (large, finely chopped)
- 2pieceTomatoes (medium, pureed)
- 1tbspGinger-Garlic Paste
- 2pieceGreen Chilies (finely chopped)
- 1tspGaram Masala
- 1tbspCoriander Powder
- 1tspCumin Powder
- 1tspRed Chili Powder (adjust to taste)
- 1/2tspTurmeric Powder
- 1tbspKasuri Methi (dried fenugreek leaves)
- 3tbspOil
- 1dashSalt (to taste)
- 1sprigFresh Coriander (for garnish)
- 1tbspLemon Juice (optional)
How to make Changezi-Style Soya Chaap
Preparation of Soya Chaap
If using frozen soya chaap, thaw and cut into pieces. Boil in water for 10-15 minutes with a pinch of salt and turmeric powder. Drain and set aside.
Prepare the Marinade
In a bowl, mix yogurt, half of the ginger-garlic paste, red chili powder, turmeric powder, cumin powder, coriander powder, garam masala, and salt.
Add the soya chaap pieces to this marinade and coat well. Let it marinate for at least 30 minutes or up to overnight in the refrigerator.
Cooking the Masala
Heat oil in a pan. Add chopped onions and sauté until golden brown.
Add the remaining ginger-garlic paste and green chilies. Cook for a couple of minutes until the raw smell disappears.
Add the tomato puree and cook until the oil starts to separate from the masala.
Add kasuri methi, adjust salt, and mix well.
Add Marinated Soya Chaap
Add the marinated soya chaap pieces to the pan. Mix and cook for about 10-15 minutes on medium heat until the chaap is well-cooked and the flavors have blended.
If the gravy is too thick, add a little water to reach your desired consistency.
Final Touches
Garnish with fresh coriander leaves. Add lemon juice if using.
Serve
Serve hot with naan, roti, or rice.
Tips & Tricks
For a richer flavor, you can add a tablespoon of cream to the masala.
Adjust the level of spiciness by varying the amount of red chili powder and green chilies.