Tandoori Style Soya Chaap Curry Recipe
Description:
Soya Chaap is a popular dish in South Asia, especially cherished in India and Pakistan. Made primarily from soya beans, it mimics the texture of meat perfectly, offering a delightful experience for both vegetarians and meat lovers. In this recipe, Tandoori Style Soya Chaap Curry features tender, flavorful soya chaaps marinated in a spicy tandoori-inspired mix. The curry is rich in taste, thanks to a blend of aromatic spices, creamy yogurt, and charred red bell pepper. Whether you’re enjoying it as part of a weekend feast or a comforting weekday lunch, this dish is sure to satisfy.
Cuisine: North Indian
Course: Lunch
Diet: High Protein Vegetarian
Ingredients
| Ingredients | Quantity |
|---|---|
| Soya Chaap | 6 pieces |
| Ginger Garlic Paste | 1 tablespoon |
| Curd (Dahi / Yogurt) | 1/2 cup |
| Red Bell Pepper (Capsicum) | 1 (medium-sized) |
| Cheese (grated) | 1/4 cup |
| Green Chillies | 4 |
| Garam Masala Powder | 1 teaspoon |
| Tandoori Masala | 1 teaspoon |
| Red Chilli Powder | 1/2 teaspoon |
| Kashmiri Red Chilli Powder | 1/4 teaspoon |
| Fresh Coriander (Dhania) Leaves | A handful, chopped |
| Salt | To taste |
| Oil | As required |
Preparation Time
30 minutes
Cooking Time
20 minutes
Instructions
-
Prepare the Soya Chaap:
Begin by removing the sticks from the soya chaap and cutting them into small circular pieces. Set them aside for marination. -
Marinate the Soya Chaap:
In a mixing bowl, combine the diced soya chaap, ginger garlic paste, and salt. Rub the mixture onto the soya chaap pieces using your hands. Allow it to marinate for 15 minutes. -
Roast the Red Bell Pepper:
While the soya chaap is marinating, place the red bell pepper directly over an open flame (on a gas stove) to roast it. Rotate the pepper until it’s charred on all sides. Remove it from the heat and let it cool for a few minutes. Once cooled, peel off the charred skin and blend the pepper with the green chillies to make a smooth paste. -
Prepare the Spicy Yogurt Mixture:
In a separate bowl, whisk the curd (yogurt) until smooth. Add the roasted red pepper and green chilli paste, grated cheese, garam masala powder, tandoori masala, red chilli powder, and Kashmiri red chilli powder. Mix well to combine. -
Second Marination:
Add the spicy yogurt mixture to the marinated soya chaap. Stir the mixture thoroughly to ensure that each piece of soya chaap is well-coated with the marinade. Cover the bowl with cling film and let it marinate for another 15 minutes. -
Cook the Soya Chaap:
Heat oil in a pan over medium heat. Add the marinated soya chaap pieces to the pan and cook for 7-8 minutes until they become golden brown and slightly crisp. -
Prepare the Gravy:
Once the soya chaap is cooked, add the remaining marinade to the pan. Cook on low heat, stirring occasionally, until the gravy begins to thicken and develop a rich consistency. -
Final Touches:
Adjust the salt to taste and turn off the heat once the gravy has thickened. Garnish the Tandoori Style Soya Chaap Curry with freshly chopped coriander leaves for added freshness and flavor. -
Serve:
Serve your Tandoori Style Soya Chaap Curry hot, accompanied by a side of Tomato Onion Cucumber Raita and Whole Wheat Lachha Paratha for a complete and satisfying meal.
Serving Suggestions
- Raita Pairing: The cooling and tangy Tomato Onion Cucumber Raita balances the spicy flavors of the curry beautifully. Its creamy texture complements the richness of the soya chaap curry perfectly.
- Bread Pairing: Serve with Whole Wheat Lachha Paratha to soak up the flavorful gravy. The soft, layered paratha enhances the meal experience, making it a wholesome, satisfying dish.
This Tandoori Style Soya Chaap Curry is a delicious and nutritious high-protein vegetarian dish, ideal for those looking to enjoy the richness of North Indian flavors while embracing a plant-based option. The dish can be customized by adjusting the level of spiciness according to your preference, making it perfect for both mild and bold flavor enthusiasts. Enjoy!
