Restaurant-Style Soya Chaap Masala Recipe
This restaurant-style soya chaap masala recipe is rich, creamy, and packed with bold North Indian flavors.
Ingredients
- 500 gram chaaps (raw) (frozen)
- 4 Onion (medium)
- 4 Tomatoes (medium)
- 2-3 Green chilies
- 1 tsp Cumin seeds
- 2 green cardamoms
- 1 black cardamom
- 1 star anise
- small piece of cinnamon
- small piece of mace
- 2 cloves
- 1 tsp Red chili powder
- 1/2 tsp Turmeric powder
- 1 tsp Coriander powder
- 1 tbsp Chaap masala (optional)
- Salt to taste
- 1 tsp garam masala
- 1 cup Water
- oil for frying
Instructions
- Bring out the chaaps (raw) from the freezer and place them in a sieve so that the ice frozen surrounding them melts. However you can run the chaaps through water for quick separation of pieces.
- Add oil in a pan and place it on a flame. When hot, add chaaps (raw) and let them fry on a medium flame.
- When the chaaps turn golden brown, remove them from the pan.
- Remove extra oil from the pan leaving behind 2-3 tbsp of oil to cook chaaps.
- Add cumin seeds, green cardamoms, black cardamom, cloves, black cardamom, star anise, mace and cinnamon. Let cumin splutter.
- Add onion, tomatoes, red chilli powder, turmeric powder, coriander powder, chaap masala and salt. Mix.
- Put a lid and let tomatoes cook on low to medium heat.
- Keep stirring at intervals to prevent mixture from sticking at the bottom of the pan.
- Also mash the tomatoes with a masher.
- Keep cooking until oil is seen separating. It's a sign that tomatoes are properly cooked.
- Once the tomatoes are cooked, add fried chaaps and water and mix well.
- Put a lid on and let chaaps cook for 10 to 15 minutes or until the water has evaporated and the chaaps have turned soft.
- Add garam masala and mix.
- Chaaps are ready. Enjoy.
Notes
- If you feel that the water has dried but still the chaaps are hard, no worry. Add more water and let the chaaps cook for further period until turn soft.
- We usually prefer to prepare the chaaps atleast 1 to 2 hours prior to serving them. Because as long as the chaaps will remain in the gravy, the more they will absorb the flavours and spices. So get them ready before the time and just re-heat them at the time of serving.