Step – 1 Fry the soya chaap
Heat oil in a kadhai and then add soya chaap. Fry them until they turn golden brown in color. Once done, transfer them to an absorbent paper to drain excess oil.
Step – 2 Saute onions in the kadhai
In the same kadhai, add black cardamom, green cardamom, bay leaf, cloves, and cinnamon stick. Saute for 2-3 mins. Then add onions, and saute till they turn golden brown in color. Now, add 1 tbsp water and stir to mix well. Cook for at least 2 more minutes.
Step – 3 Prepare the masala
Add red chili and dried ginger powder. Stir to mix well and then cook for 2 mins. Then add 2 tbsp of water and mix well. Lower the gas flame and pour lightly beaten yogurt. Stir so that the yogurt doesn’t curdle. Now, add salt and cook for 5 minutes.
Step – 4 Add fried soya chaap to the masala.
Once done, add fennel powder followed by soya chaap. Mix well and then add 1 1/2 cups of hot water. Cook for 5 minutes and then add in garam masala. Cook for 2 mins and check if the soya chaap masala is ready. If the curry is thick, add water and cook for a while.
Step – 5 Your Soya Chaap Masala is ready to serve
Turn off the gas flame and garnish it with fresh coriander leaves. Serve it alongside butter naan or parathas. Enjoy the meal.
- 6 Servings
- 300 gm chopped into cubes soya chaap
- 2 inch cinnamon stick
- 5 gm crushed lightly green cardamom
- 1 gm bay leaf
- 2 medium chopped onion
- salt as required
- 1 3/4 teaspoon fennel seeds powder
- handful coriander leaves
- 2 tablespoon vegetable oil
- 1 gm crushed lightly black cardamom
- 3 gm clove
- 1 1/2 gm powdered kashmiri red chilli
- 1 1/4 teaspoon dried ginger powder
- 120 ml beaten yoghurt (curd)
- 1 teaspoon garam masala powder