Recipe of Quick Soya chaap gravy - Logo collection for you

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Before you jump to Soya chaap gravy recipe, you may want to read this short interesting healthy tips about Healthy Eating Can Be An Easy Choice.

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We hope you got benefit from reading it, now let's go back to soya chaap gravy recipe. You can have soya chaap gravy using 23 ingredients and 10 steps. Here is how you do it.

The ingredients needed to prepare Soya chaap gravy:

1. You need 6-7 of soya chap sticks (cut into 5-6 pieces).
2. Get as required of Oil for frying.
3. Prepare 1 tbsp of butter.
4. Take 1 tsp of salt.
5. Take 1 tsp of chat masala.
6. You need 1/4 cup of hung curd.
7. Prepare of For the gravy.
8. Use 2 tsp of chopped ginger.
9. Provide 5-6 of garlic cloves.
10. You need 2 of big tomatoes.
11. Take 2-3 of green chillies.
12. Take 1/4 cup of onions (to fry).
13. Provide 4-5 tbsp of oil.
14. Provide 2-3 of green cardamom.
15. Use 2-3 of cloves.
16. You need 1 inch of cinnamon sticks.
17. Take 2-3 of bay leaves.
18. Prepare 2 tsp of coriander powder.
19. Get 1/2 tsp of turmeric powder.
20. Provide 2 tsp of kashmiri red chilli powder.
21. Provide 1/2 tsp of roasted jeera powder.
22. Get as per taste of Salt.
23. Prepare 1 cup of water (depend on consistency).

Instructions to make Soya chaap gravy:

1. First of all remove chaap from sticks and cut into 5-6 pieces, and deep fry the chaap until golden brown on low heat. Drain in a bowl.
2. Now Add butter, salt, chaat masala, red chilli powder and curd and mix well and let it rest for 10 min,. Meanwhile deep fry the onion till the get crisp, golden brown in color.
3. To make the curry fry ginger, garlic, tomato, green chilli and then transfer all these with fried onions in a blender and blend to make a smooth paste. (I added dry ingredients like cardamom, cinnamon into the blender together) You can use the while preparing curry, Keep the paste aside..
   
   
4. Heat oil in a pan make sure the oil is hot, add pinch of asaefaeda (heeng), cumin seeds(jeera), green cardamom, cloves, cinnamon and bay leaves and let them crackle for a few seconds (I skipped this process).
5. I added only heeng, jeera and then added tomato, ginger, onion puree and cook for 3,4 minutes..
   
   
6. Now add coriander powder, turmeric powder, Kashmiri red chilli powder, roasted cumin powder and salt to taste..
   
   
   
7. Cook for 3-4 minutes until oil starts to separate from the sides and then add fried chaap with 1 cup of water..
   
   
8. Let it cook for 2-3 minutes till the gravy gets thicken and chaap gets absorbed..
   
9. Note- Make sure the consistency should be thick otherwise it will not give the exact restaurant style taste, garnish it with coriander leaves (optional).
10. Enjoy it with rice, lachha parantha, or tandoori roti.

Soya Chaap - Although can make soya chaap at home, I would recommend buying it from the market as making it from scratch is a very time-consuming process and is not worth the effort in my opinion. These come both dried and canned. If you are using the dried chaap, make sure to soak them in water until softened. For the marination of Chaap - Chaap is marinated with butter, salt, chaat. Soya Chaap Gravy is quite a popular street food across the Northern Region of India, especially in Delhi.

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