Malai Soya Chaap
If you're on the lookout for a delectable vegetarian dish that combines rich flavors with a creamy texture, look no further than Malai Soya Chaap. It is a North Indian delicacy, and it is the best substitute for meat for a vegetarian or vegan option.
Ingredients
- 1 Can Soya Chaap (It will typically have 7 to 8 soya chaap in brine)
- 1 Medium Red onion (Finely chopped or thinly sliced)
- 6 Garlic cloves
- 2 Inch Fresh ginger
- 4 Fresh Green chili
- ½ Cup Heavy whipping cream
- Few sprigs of fresh cilantro leaves
- ½ Lemon
Whole Spices
- ½ tablespoon Fennel Seeds
- ½ tablespoon Cumin Seeds
- 2 Bay leaves
- 4 Green cardamoms
Ground Spices
- 1 teaspoon Coriander powder
- 1 teaspoon Cumin powder
- 2 Tbsp Chili Powder
- 3 tablespoon Dried Fenugreek powder
- 1 tablespoon Fennel powder
Instructions
- In a big pot, add enough water to boil the soya chaaps. Smash 3 garlic cloves along with 1 inch ginger and add it to the pot. Also add few sprigs of cilantro leaves roughly chopped, slit 3 green chilies, 1 tablespoon chili powder and 1 tablespoon coriander powder. Squeeze half of a lemon juice. Add the soya chaap and bring it to boil. Let it boil in medium heat for 10 minutes.
- After boiling, take out the soya chaaps and place on a wire rack to cool down a little bit.
- Once it's cooled down, a little, but it's still warm take the soya chaap, and twist the sticks gently. It should release and come out easily. Remember that it is easier to take the sticks out while the soya chaap is still warm.
- Then slice the soya chaap into bite size pieces.
- Heat a heavy bottom pan, add 3 tablespoon oil and fry the soya chaap pieces until it's mild golden. Toss it around every few minutes. Take it off the pan when done.
- While it's frying, finely chop the remaining garlic and ginger. Also, finely chop 1 green chili.
- To the pan add 1 tablespoon oil and add the chopped garlic & ginger, along with green cardamoms, bay leaves, cumin seeds and fennel seeds. Sauté for 2 minutes.
- Next, add the sliced onion, season with salt and cook for 1 minute.
- Add the ground spices (except dried fenugreek, leaves) and sauté for 2 minutes until the raw flavor of the spice is gone.
- Add the half of the dried fenugreek leaves and stir it around.
- Scatter the fried soya chaap pieces and toss it around to mix everything.
- Pour heavy cream and lower the heat. Toss it around and let it simmer for 10 minutes. If it gets too dry, add more cream or water.
- Taste for salt at the end and finally garnish with finely chopped cilantro leaves.
- Enjoy soya chaap warm with your choice of bread.
Video
Nutrition
Calories: 129kcalCarbohydrates: 9gProtein: 3gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 27mgSodium: 68mgPotassium: 246mgFiber: 3gSugar: 2gVitamin A: 1342IUVitamin C: 4mgCalcium: 94mgIron: 3mg