How to cook Soya Chaap Makhani Gravy|Soyachaap butter masala in makhani gravy

For those who are looking for rich and delicious recipe which is used to prepare vegetarian meat-like curries or coated in tandoori masala as well as grilled. Then the perfect recipe is Soyachaap Makhani. You can say it’s is a fantastic protein source for the vegetarians. Restaurant style soya chaap makhani is one of the popular soyachaap recipe in the Indian restaurants consisting of a thick gravy of cream, tomatoes and Indian spices and unique curry which gives a delicious taste.Serve soya chaap curry along with rice, roti or chapathi.

What is soyachaap?

Soyachaap is a kind of vegetarian dish packed prepared with soybean chunks and flour. The dough is then wrapped around wooden sticks to give a mock leg piece like appearance. This is called soya chaap.

Is soya chaap healthy?

1. Soya chaap is made up of soya beans it includes soya protein and consumption of which does not offer much calories than other foods.
2. Its consumption can help in fat as well as weight loss with reducing calorie intake.
3. When your body is losing weight, consumption of soya chaap or some other soy foods can resist bone mass loss.

Why we don’t want to miss soya chaap in our diet?

Here key benefits of eating soya chaap are

• High protein — If you are looking for a protein diet, then soya chaap is a very good source of protein, B vitamins and minerals and real chicken like flavours.

• Hygienic food — Soya chaap is definitely hygienic and it includes a proper amount of nutrition.

PUNJABI SOYA CHAAP MAKHANI

Recipe card for soya chaap makhani gravy masala recipe:

SOYACHAAP MAKHANI

PREP TIME: 10 MINUTES

COOK TIME: 20 MINUTES

TOTAL TIME: 30 MINUTES

CUSINE: PUNJABI

AUTHOR: SWATI RASOI

SERVES: 4

INGREDIANTS

Oil for frying soya chaap

2 tablespoon butter

1 teaspoon cumin seeds

1 bay leaf

1 cinnamon stick

4–5 black pepper seeds

2 green cardamoms

4 Kashmiri red chilli whole

2 medium size onion, roughly chopped

500 gm tomato, roughly chopped

6–8 cashew nuts

1 teaspoon kasuri methi

½ teaspoon garam masala powder

2 tablespoon fresh cream

2 tablespoon coriander leaves, finely chopped

For marinade

5 soya chaap (soya sticks)

¼ cup whisked curd or 4–5 tablespoon whisked yogurt

2 tablespoon mustard oil

1 teaspoon Kashmiri red chilli powder

½ teaspoon turmeric powder

1 teaspoon coriander powder

1 teaspoon cumin powder

1 teaspoon garam masala powder

1 teaspoon dry mango powder

½ teaspoon rock salt

½ teaspoon roasted kasuri methi

2 tablespoon roasted gram flour

3/4 teaspoon salt acc. to taste

INSTRUCTIONS:

Frying and assembling the soya chaap

1. Gently remove soya chaap from the sticks. You can easily slide them using a fork.
2. In a deep sauce pan, heat up oil.
3. In the deep sauce pan, add soya chaap and fry till it gives slightly brown and keep it aside.
4. Cut them into big chunks. Make sure not to make very small pieces of the soya chaap and keep it aside.

Base gravy for soyachaap marinade

1. Take a bowl, add mustard oil, red chilli powder, turmeric readmore…