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Malai soya chaap recipe | Vegetarian soya malai chaap recipe | how to make malai soya chaap curry

Malai soya chaap recipe

blessmyfoodbypayal
Malai soya chaap recipe cooked in the white gravy made with cream, curd, cashew paste and other spices.
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Prep Time 20 minutes
Cook Time 10 minutes
Resting time 1 hour 30 minutes
Total Time 30 minutes
Course Appetizer, Street Food
Cuisine North Indian
Servings 4

Ingredients
  

FOR SOAKING CHAAPS

  • 8 soya chaaps
  • Water as per need

FOR CASHEW PASTE

  • 25 - 30 cashews
  • Water as per need

FOR MARINADE

  • 1.5 cup Curd
  • 1 cup Cream or Malai
  • Cashew paste recently made
  • 1 tbsp Coriander powder
  • 1 tsp Ginger garlic paste
  • 1 tsp Chat masala
  • 1 tsp Garam masala
  • 1/2 tsp Black pepper powder
  • juice of half Lemon
  • 1 tsp Chilli paste finely pasted 2-3 green chillies
  • 1 tbsp Coriander leaves
  • 1 tbsp mint leaves
  • 2 tbsp oil
  • Salt as per taste
  • Soya Champs soaked earlier

FOR FRYING CHAAPS

  • 2 tbsp Oil
  • 1 tbsp butter
  • Soya Chaaps marinated

FOR TADKA & ASSEMBLING ALL

  • 1 tbsp Oil
  • 1 big onion
  • Fried champs with Marination

Instructions
 

SOAKING OF CHAAPS

  • Take a bowl and add Chaaps and water sufficient enough for soaking. Chaaps we are using are the wet one. Keep soaked for 30 minutes.

MAKING OF CASHEW PASTE

  • Take cashews in a small bowl and add water in it sufficient enough for soaking. Soak for 30 minutes.
  • After 30 minutes, transfer the cashews in a grinder and make a paste. Add little water if finding hard to make a paste. Keep aside.

MAKING OF MARINADE

  • In a bowl add all the ingredients mentioned under the head "FOR MARINADE", except chaaps. Whisk. Taste and adjust the seasoning, if needed.
  • Now take the champs out of water and remove their sticks.
  • Add them to marinade and cover them properly with the mixture so that chaaps get coated well.
  • Place the bowl in refrigerator for 1 hour, otherwise the curd may turn sour.

FOR FRYING CHAAPS

  • Take a pan, add oil and butter in it. Let the butter melt on low flame.
  • Now transfer marinated chaaps into the pan for shallow frying. Look, we are only taking out the chaaps (coated) from the marinade and not shifting the entire material from the bowl to pan.
  • Fry the chaaps from both sides till they turn golden brown.
  • Take them out of pan and cut them into pieces of reasonable sizes.

FOR TADKA & ASSBLING ALL

  • Add oil in the same pan in which champs were shallow fried.
  • Add onion after cutting length wise and saute on medium to high flame for couple of seconds. Remember onions should not loose their crunch.
  • Add fried chaaps and marinade sitting behind in the bowl. Mix well.
  • Cover the pan with lid and let it simmer on low flame for 2-3 minutes. If you find the mixture little dry, can add bit of cream here.
  • Malai soya Champ is ready. Enjoy with anardana chutney.

Notes

  1. We have used the wet chaaps but if you are using dry chaaps, then they need to be pressure cooked first.
  2. Instead of soaking cashews, you can boil them for 5 minutes and then make paste.
  3. Make sure the curd shouldn't be sour.
Keyword malai chaap, soya chaap