सोया मलाई चाप & तिकोना पराठा | Soya Malai Chaap | How to Make Irresistible Creamy Veg Delight |

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SOYA MALAI CHAAP
Preparation time 15 minutes
Cooking time 30-35 minutes
Seving 4
Ingredients For Boiling
Soya Chaap Water, पानी
Salt to taste, नमक स्वादअनुसार
½ tbsp Sugar, चीनी
1 tbsp Ginger Garlic Paste, अदरक लहसुन का पेस्ट
½ tsp Degi red chilli Powder, देगी लाल मिर्च पाउडर
¼ tsp Asafoetida, हींग
2-3 fresh Green Chillies, हरी मिर्च
6-8 Soya Chaap, सोया चाप
For Frying Soya Chaap
Oil for frying
Boiled Soya Chaap, उबला हुआ सोया चाप
2 dry Red Chillies, सुखी लाल मिर्च
1 Bay Leaf, तेज पत्ता
1-2 Black Cardamom,
काली इलाइची
For Curry
2-3 tbsp Ghee, घी
1 Black Cardamom,
काली इलाइची 2-3
Green Cardamom, हरी इलायची
3 Cloves, लौंग
6-8 Black Pepper cons, काली मिर्च
1 inch Ginger, Julienned, अदरक
2 fresh Green Chillies, slit in half, हरी मिर्च
2 cups Curd, दही
½ cup Cashew nut paste, काजू का पेस्ट
¼ cup Fresh Cream, ताजा क्रीम
Few tender Coriander stems, धनिए के डंठल
½ tbsp Sugar, चीनी
Water, पानी
2 tbsp tender Coriander stems, chopped, धनिए के डंठल
For Special Masala 1 tsp Dried Fenugreek leaves, crushed, कसूरी मेथी
½ tsp Black pepper powder, काली मिर्च पाउडर
¼ tsp Black Cardamom powder, काली इलायची पाउडर
For Garnish
Ginger, julienned, अदरक
Fresh Green Chilli, slit in half, हरी मिर्च
Fried Cashew Nuts, तले हुए काजू
Fresh Coriander Leaves, धनिया के पत्ते
Soya Malai Chaap is a delectable vegetarian dish that originates from North India, particularly popular in Delhi and surrounding regions. It's a dish where soya chaap, made from textured soy protein or soybean, is cooked in a rich, creamy gravy. Here's a typical description of Soya Malai Chaap:
Soya Chaap:
Soya chaap is the star ingredient of this dish. It's prepared by marinating soy chunks or soybean curd in a blend of spices and yogurt, giving it a robust flavor and tender texture. The chaap is often skewered and grilled or roasted before being added to the gravy, imparting a smoky aroma and enhancing its taste.
Creamy Gravy:
The gravy for Soya Malai Chaap is luxuriously creamy and indulgent. It's made from a base of onions, tomatoes, and cashew nuts, cooked together with aromatic spices like cardamom, cinnamon, cloves, and bay leaves. The addition of fresh cream or malai gives the gravy its rich and velvety texture, while a hint of kasuri methi (dried fenugreek leaves) adds a subtle earthy flavor.
Process For Boiling Soya Chaap In a kadai heat water, salt, sugar, ginger-garlic paste, degi red chilli powder, asafoetida, green chillies, soya chaap then boil it on medium heat for 10 minutes. Remove the soya chaap from the water and set aside to cool down and dry it using paper towels. Now cut in half and set aside. For Frying Soya Chaap In a pan heat oil and add dry red chillies, baby leaf, black cardamom and the boiled & dried soya chaap. Fry it on medium heat until golden and crisp remove from oil and set aside. For Curry In a kadai heat ghee then add black cardamom, black pepper cons, cloves, green cardamom and let them crackle. Now add ginger, green chillies and saute for a few seconds. Meanwhile in a bowl add curd, cashew nut paste, fresh cream and whisk it properly then add in the kadai and keep stirring constantly for 5-6 minutes.
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