Spicy Soya Chaap: A Vegan Recipe That Packs a Punch

Soya Chaap Recipe : Festival season is going on, and if you want to try something new and spicy, you can try Soya Chaap.

Soya chaap not only competes with the taste of paneer in food, but it is also a vegetable that you will want to eat again and again once eaten.

So, during this festive season, the Soya Chaap recipe

To prepare Soya Chaap Masala, you will need these ingredients.

• Soya chaap stick ten to twelve
• half cup curd, two onions
• four tomatoes, ginger garlic paste
• one teaspoon turmeric cumin powder,
• red chilli powder
• one teaspoon Kasuri methi
• coriander powder
• one teaspoon whole cumin
• four to five cloves
• half teaspoon garam masala
• one to two bay leaves
• one-inch piece of cinnamon
• two cardamoms
• butter
• oil
• salt according to taste.

Prepare Soya Chaap Masala at home quickly with this method

To prepare Soya Chaap ki Sabzi, first of all, wash the soya chaap thoroughly with water.

Now cut it and divide it into small pieces.Heat some mustard oil in a pan and fry the soya cheap pieces until golden.

Place these fried cheap pieces in a big bowl. Now you have to pour curd on it, add turmeric, red chilli powder, garam masala, and salt as per taste, and mix well.

Then keep this cheap for marination for about half an hour. Then, heat the oil in another pan or wok, add finely chopped onion, and fry it well.

When it is fried and cooked, add ginger-garlic paste. Fry until it turns golden, add chopped tomatoes, and stir for one or two minutes.

Then you have to cover it and cook it. Now turn off the gas, let it cool down, and grind it in the mixer.

In the same pan or wok, add one more spoonful of oil and one spoonful of butter to increase the taste.

Then, when it becomes hot, add bay leaves, cinnamon, cloves and cumin seeds and fry it well.

Now, when all the spices are roasted, add the paste, fry well and mix all the other spices.

Keep the flame medium, and when the masala starts leaving oil, add the soya cheap for marination.

Mix well with the spices and let it cook. After two minutes, add water. Cover and let it cook for about 15 minutes.

When the gravy thickens, turn off the gas. At last, mash the kasuri methi with your hands and add it.

Just cover the hot vegetable for some time.