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MALAI SOYA CHAAP

MALAI SOYA CHAAP

BY DISHA LAHORI

INGREDIENTS

  • 4 Soya Chaap
  • Oil for frying
  • 2 tsp ginger garlic paste
  • 2 tsp green chilli paste [ as per taste ]
  • 1/4 cup Milk
  • 2 or 3 tbsp Ghee
  • 1 Black Cardamom
  • 2 Green Cardamom
  • 2 Cloves
  • 5 Black Pepper corns
  • 1 cup fresh Curd
  • 8 Cashew nut
  • 3 or 4 tbsp Fresh Cream
  • 2 tbsp tender Coriander stems chopped [ not leaves ]
  • 1 tsp Sugar [ optional ]
  • 1 tsp Dried Fenugreek leaves, crushed
  • 1/4 tsp Black pepper powder
  • Ginger, julienned / green chilli /fried cashew /coriander leaves for garnish
Use this brand chaap easily available on Amazon

PREPARATION

In a pan heat water + salt

When the water starts boiling add soya chaap and cook it on medium flame for 10 minutes.

Remove the soya chaap ,drain off the excess water and let it cool . Pat dry with a kitchen towel , there should be no water .

Once done slice each chaap into 2 or 3 piece and keep aside .

Heat oil and slide in the soya chaap.

Fry it on medium heat until golden and crisp remove from oil and set aside.

METHOD

Take a the cashew in a mixie jar and grind into fine paste .Now add curd + fresh cream + 1/4 cup milk [ or water ] and grind into fine paste . Keep aside .

Heat ghee in a pan ,add black cardamom, black pepper cons, cloves, green cardamom and let them crackle .

Add ginger garlic paste + green chilli patse and saute for a few seconds till raw smell leaves .

Add the curd mixture and mix well . Stir  constantly and cook for 5 minutes.

Add tender coriander stems + sugar and continue cooking until ghee separates .

Add  1/2 or 3/4 cup water and bring it to a boil . [ adjust water as per the consistency you want , also the chaap should absorb some moisture ]

Once it boils add the fried soya chaap and give a nice mix .

Stir and cook for 6 to 7 minutes on low flame so that the chaap absorbs the gravy ].

Add the kasuri methi + pepper pwdr  and give a mix

Off the flame.

Garnish with ginger julienned + green chilli +  fried cashew nuts + coriander leaves.

Serve with basmati rice or any indian bread items .

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