Tandoori Soya Chaap Curry – A Spicy & Smoky Vegetarian Delight

Tandoori Style Soya Chaap Curry Recipe

Overview
Tandoori Style Soya Chaap Curry is a delectable vegetarian dish that combines the richness of soya chaap with a flavorful, spicy gravy. Infused with tandoori spices and roasted red bell pepper, this dish offers a perfect balance of smokiness and creaminess. Ideal for a high-protein vegetarian lunch or dinner, this curry pairs beautifully with whole wheat lachha paratha or a cooling tomato onion cucumber raita.

Total Time: 50 minutes
Prep Time: 30 minutes
Cook Time: 20 minutes
Servings: 2
Cuisine: North Indian
Course: Lunch
Diet: High Protein Vegetarian

Ingredients

Instructions

1. Prepare the Soya Chaap
   Begin by removing the sticks from the soya chaap pieces. Cut the soya chaap into small, circular chunks. This step helps in allowing the marinade to better absorb into the chaap, giving it flavor and tenderness.

2. Marinate the Soya Chaap
   In a bowl, add the diced soya chaap, ginger garlic paste, and salt. Use your hands to rub the mixture into the chaap so that each piece is well-coated. Let it marinate for about 15 minutes to allow the flavors to meld.

3. Roast the Red Bell Pepper
   While the soya chaap is marinating, take the red bell pepper and roast it directly on the open flame of your gas stove. Turn it occasionally until the skin is charred on all sides. Once roasted, set the pepper aside to cool for a few minutes. When cool enough to handle, peel off the burnt skin and discard it. Next, grind the roasted bell pepper with the green chillies into a smooth paste.

4. Prepare the Marinade
   In the bowl with the marinated soya chaap, add the freshly made red pepper paste, whisked yogurt (curd), grated cheese, garam masala, tandoori masala, red chilli powder, and Kashmiri red chilli powder. Stir everything together thoroughly, making sure all the soya chaap pieces are well-coated in the flavorful marinade. Cover the bowl with cling film and let it marinate for an additional 15 minutes.

5. Cook the Soya Chaap
   Heat sunflower oil in a large pan over medium heat. Once hot, add the marinated soya chaap pieces and fry them for 7-8 minutes, turning occasionally to ensure even cooking. The soya chaap should be lightly golden and crispy on the edges.

6. Prepare the Curry
   Once the soya chaap is fried, pour the leftover marinade into the pan. Stir everything together and cook on low heat. Allow the gravy to simmer, stirring occasionally, until the sauce thickens to a curry-like consistency. Taste the curry and adjust the salt as needed.

7. Garnish and Serve
   Turn off the heat and garnish the curry with freshly chopped coriander leaves. This adds a burst of freshness to the rich, spicy dish.

Serving Suggestions

Serve your Tandoori Style Soya Chaap Curry hot with a side of Tomato Onion Cucumber Raita to balance the heat and a few pieces of Whole Wheat Lachha Paratha for a complete, satisfying meal. The combination of flavors will transport you to the heart of North India with every bite.

Additional Tips

• For an extra smoky flavor, you can use a smoking technique: Heat a small piece of charcoal until red hot, place it in a small bowl, and carefully set it into the curry. Drizzle a teaspoon of oil over the charcoal and cover the pan immediately to trap the smoke inside. Let it infuse for a couple of minutes before removing the charcoal.
• If you prefer a thicker gravy, let the curry simmer for a longer period or add a bit of cream at the end for extra richness.
• Adjust the number of green chillies according to your spice tolerance. You can remove the seeds to reduce the heat if needed.

Enjoy this Tandoori Style Soya Chaap Curry as a delightful vegetarian main dish that’s bursting with flavors and perfect for any occasion.