Last Updated on
Last day of second week of blogging marathon # 56,
I choose Soya chaap curry from Punjabi food. For this soya chaap curry, you have to cook
the fried chaps or roasted chaps in onion tomato gravy. Even you can add cream or full cream milk in
this gravy for richness and thick consistency gravy. If you also calorie conscious
just like me, so avoid cream in this recipe.
I choose Soya chaap curry from Punjabi food. For this soya chaap curry, you have to cook
the fried chaps or roasted chaps in onion tomato gravy. Even you can add cream or full cream milk in
this gravy for richness and thick consistency gravy. If you also calorie conscious
just like me, so avoid cream in this recipe.
As my husband belongs to Punjabi region, he loves
soya chaap gravies, roasted tandoori chaap and more chaap recipes. So I preferred
to cook Soya chaap curry as a dinner meal with fermented roti or you can say
khamiri roti. For khamiri roti, just knead the dough with 1 tsp. of yeast and
keep aside for 1-2 hours for proofing.
soya chaap gravies, roasted tandoori chaap and more chaap recipes. So I preferred
to cook Soya chaap curry as a dinner meal with fermented roti or you can say
khamiri roti. For khamiri roti, just knead the dough with 1 tsp. of yeast and
keep aside for 1-2 hours for proofing.
List of All 6 Recipes under Indian State Theme:
- Day 1: Mangolore Buns
- Day 2: Dalma
- Day 3: Vangi Bhath
- Day 4: Nadru Ke Kebab
- Day 5: Tawa Pulao
- Day 6: Soya Chaap Curry
Soya Chaap Gravy: Punjabi
Cuisine
Cuisine
Preparation
Time: 30 Minutes
Time: 30 Minutes
Cooking
Time: 20 Minutes
Time: 20 Minutes
Servings:
3
3
Category:
Main Course
Main Course
Cuisine:
Punjabi Cuisine
Punjabi Cuisine
Ingredients:
4-5 Soya Chaaps
3 Medium Sized Tomatoes
2 Onions, Finely Chopped
1 Tsp. Ginger, Finely Chopped
2 Green Chilies, Chopped
1 Tbsp. Kasuri Methi or Dry Fenugreek
Leaves, Roasted and Powder
Leaves, Roasted and Powder
1 Bay Leaf
2 Cloves
2 Cardamoms, Brown
Pinch of Asafoetida
Salt to Taste
1/2 Tsp. Red Chili Powder
1/2 Tsp. Turmeric Powder
1/2 Tsp. Cumin Seeds
1 Tsp. Coriander Powder
1/4 Tsp. Garam Masala
1/2 Tsp. Anardana
Green Coriander, Chopped
1-2 Tbsp. Oil
Oil for frying
Instructions:
Cut the soya chaap in 1-1/2 Inch chunks
and deep fried them till to golden and crisp in hot oil and take them out in a
plate.
and deep fried them till to golden and crisp in hot oil and take them out in a
plate.
Grind the tomatoes, ginger and chilies
together till to smooth paste.
together till to smooth paste.
Heat the oil in wok and add cumin
seeds, bay leaf, cloves, cardamom and asafetida. When they start splutter, add
chopped onion and sauté till to translucent.
seeds, bay leaf, cloves, cardamom and asafetida. When they start splutter, add
chopped onion and sauté till to translucent.
Add tomato paste and fenugreek powder
and spices. And sauté the masala until oil starts separating from it. When oil
starts separating from the masala, add water and mix well.
and spices. And sauté the masala until oil starts separating from it. When oil
starts separating from the masala, add water and mix well.
Add fried chaps and mix well. Cover the
curry and cook for 5-10 minutes on low flames.
curry and cook for 5-10 minutes on low flames.
Garnish with cream and coriander
leaves.
leaves.
Notes: If you like royal or rich taste, then
add 1/4 cup of cream in gravy which enhance the taste.
add 1/4 cup of cream in gravy which enhance the taste.
Tags: how to cook soya chaap gravy, maincourse, lunch dinner menus,
simplytadka, blogging marathon, soya chaap recipe, Punjabi cuisine, gravies,
curries, vegetarian recipe
simplytadka, blogging marathon, soya chaap recipe, Punjabi cuisine, gravies,
curries, vegetarian recipe
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 56
Enter your email address:
Delivered by FeedBurner
Simply Tadka is one place where I can show my passion for cooking and photography. My blog features easy and quick vegetarian recipes that don’t demand much time and effort. I loves experimenting and substitutes some of the ingredients that are not easily available in the kitchen. For more details Check here
Soya chaap is one of our favorite curry.Looks so delicious.
I do not chop the soya chops and adding anardana is a wonderful idea , must be making to very flavorful.
Very interesting, Preeti.
I have never tasted but heard of this Soya Chaap 🙂 looks great !
Interesting recipe..Totally new to me, will try this soon.
Great punjabi recipe.. very nice. love the gravy color
That's an interesting curry you got there Preeti..
What a yummy looking dish Preeti. Good one.
This is interesting dish.
Honestly I am hearing about the dish for the first time and couldn't understand at first what soya chaps were. 🙂