Dhaniya masala Soya chaap

Soya chaaps are very popular and easily available in most of the North Indian states.

Packed with proteins these are highly nutritious are considered equivalent to a non veg dish.

Some time back I posted a snacky version of soya chaap which is also very famous among the street food lovers....soya chaap tikka see recipe here.

Today I'm sharing a very delicious style of cooking these chaaps in an aromatic fresh coriander based gravy.

Ingredients:

• 1/2 kg frozen soya chaap 
• 2 medium sized onions (paste)
• 3-4 big tomatoes (pureed)
• 1 tbsp green chilli, ginger garlic paste
• 1/2 cup fresh coriander leaves paste
• 1 tsp cumin seeds
• 2 black cardamom (badi elachi)
• 1 bay leaf (tej patta)
• 2-3 cloves (laung)
• 1/2 cinnamon stick (dal chinni)
• 5-6 black peppercorns (sabut kali mirch)
• 1 mace (javitri)
• 1/2 tsp degi mirch powder(red chilli powder)
• 1/2 tsp turmeric powder
• 1 tsp coriander powder
• 2 tsp dry roasted cumin seeds
• Salt to taste
• 3 tbsp beaten curd
• 2-3 tbsp fresh cream plus extra for garnishing
• 4-5 tbsp oil
• 1/2 cup water

Directions:

• Thaw soya chaap sticks for 5-10 mins in lukewarm water, if you are using dry chaap sticks soak them in water for at least 5-6 hours before using.
• Make slits/cuts in the chaaps using a sharp knife keeping the chaaps intact to the stick. (You can cut them into small pieces too)
• In a wok heat oil add, cumin seeds, after the seeds splutter add rest of the whole spices and saute for a minute.
• Next add green chilli and ginger garlic paste, saute for a minute.
• Add onion paste and cook till golden brown.
• When onions are cooked add tomato puree and coriander leaves paste and cook till oil separates from the sides.
• Next add all the dry spice powders and cook again for a minute.
• Add beaten curd, simmer the flame and keep stirring.
• Add soya chaaps and water and let it cook for 20-25 minutes.If you are using the dry chaaps prefer to pressure cook till one whistle( adjust the seasonings if required)
• Add fresh cream and mix well.
• Garnish with onion rings and coriander leaves and fresh cream.
• Serve hot with naan, paratha, kulcha or rice.