Bhubaneswar: Malai Soya Chaap curry is rich North Indian dish made with soya chaap. Soya Chaap is cooked into creamy and mildly spicy flavourful masala gravy which is made with rich malai or milk cream.
While most people know what soya chaap is, the dish may be unfamiliar to others. As the name implies, this dish is a protein-rich curry made from soybeans.
- 500 gm Soya Chaap
- 8 tbsp Fresh cream or malai
- 4 tbsp Curd
- 2 Green chili + 2tbsp Coriander leaves
- 1 tbsp Ginger garlic paste
- 1 tbsp Black pepper powder
- 1 tbsp Garam masala powder
- 1 tbsp Chaat masala
- 1 tbsp Lemon juice
- 3-4 tbsp Butter
- 3-4 tbsp Cashew and melon paste
- 1 cube cheese
- Coriander for garnishing
- Kasuri Methi
- Dry Coconut
- Chopped Onions
- Salt as per taste
- Remove the sticks from the chaap and cut into pieces and cut it into 1-1.5 inch chunks.
- Keep them in a bowl and add salt, black pepper powder, curd and lemon juice rub the chunks, cover the bowl. Keep it in the refrigerator for 40-45 minutes.
- Now to make malai gravy, first of all, make a dry masala for the gravy.
- Grind together dry coconut, kasuri methi and almonds. Keep them aside.
- Heat 1 Tbsp oil in the pan and add chopped onion.
- Keep frying till the onions are light pink in colour. Then add ground coconut masala.
- Cook it for 2-3 minutes on slow heat till coconut is slightly toasted and fragrant.
- Now add marinated soya chaap pieces and cook everything for 3-4 minutes on the slow heat while stirring it continuously.
- Add cream/malai and also garam masala powder, pepper powder and chaat masala.
- Mix everything well and cook for another 4-5 minutes.
- Garnish with fresh coriander leaves, slit green chillies and serve the malai soya chaap gravy hot with paratha or rice.