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Soya Chaap Korma Recipe | Restaurant-Style Soya Chaap Korma

Soya Chaap Korma Recipe | Restaurant-Style Soya Chaap Korma

blessmyfoodbypayal
Soya Chaap Korma Recipe is a rich, creamy, aromatic curry where tender soya chaap shines in every delicious bite.
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Prep Time 15 minutes
Cook Time 45 minutes
Course Main Course
Cuisine North Indian
Servings 4

Ingredients
  

1 cup = 250 ml

FOR FRYING SOYA CHAAP

FOR MAKING ONION BARISTA

  • 4 onions (cut thinly)
  • 1 tbsp oil (if making in microwave, otherwise 1/2 cup oil)
  • 2 pinches salt

FOR SPECIAL KORMA MASALA

  • 1 small bay leaf
  • 3 green cardamoms
  • 1 black cardamom
  • 1/2 star anise
  • 8-10 black pepper corns
  • Very small piece of nutmeg
  • Small piece of mace
  • Small piece of cinnamon
  • 3 cloves
  • 1 tsp cumin seeds
  • 1/2 tsp fennel seeds
  • 1 tbsp dry rose petals

FOR MASALA DAHI

  • 2 cup curd
  • powdered onion barista
  • Special korma masala
  • 1 tsp red chilli powder
  • 1/4 tsp turmeric powder
  • 1 tsp coriander powder
  • 1/2 tsp garam masala
  • 1 tsp kasuri methi
  • 1/2 tsp kewra powder
  • 1 tsp rose water

FOR TADKA

  • 2 tbsp mustard oil
  • 2 green chilies
  • 8-10 ginger juliennes
  • 1 tbsp garlic paste
  • 1 cup water

Instructions
 

FRYING OF SOYA CHAAP

  • If the soya chaap, you have, is already in pieces, then all right. But in case you have frozen soya chaap sticks, then soak it in hot water for 10 minutes.
  • Thereafter remove the sticks.
  • Cut the chaaps into pieces.
  • Either you can deep fry them or add to the air fryer basket & apply oil.
  • Air fry @200°C for 15 minutes.
  • Turn the sides of chaap and apply oil.
  • Air fry again @200°C for 10 minutes.

MAKING OF ONION BARISTA

  • If you don't have microwave or air fryer, then deep fry onion in 1/2 cup oil till brown. Otherwise add onion in a microwave safe bowl.
  • Add oil and salt.
  • Mix them while mashing them well.
  • Microwave for 25 minutes or onion turns brown.
  • But do stir onion after every 8-10 minutes.
  • Take the onion out when brown and let it cool down completely.
  • Thereafter add onion barista in a grinder jar and grind to a smooth powder. Keep aside.

MAKING OF KORMA MASALA

  • Add bay leaf, green cardamoms, black cardamom, star anise, black pepper corns, nutmeg, mace, cinnamon, cloves, cumin seeds, fennel seeds & dry rose petals in a grinder jar.
  • Grind to a fine powder.

MAKING OF MASALA CURD

  • Take curd in a bowl and add powdered onion barista, special korma masala, red chilli powder, turmeric powder, coriander powder, garam masala, kasuri methi, kewra powder and rose water.
  • Whisk so well.

MAKING OF TADKA

  • Heat mustard oil in a handi or kadai upto the smoking point.
  • Add ginger juliennes, green chilies and garlic paste.
  • Cook for a minute.
  • Add masala curd.
  • Whisk it continuously otherwise curd may curdle.
  • Keep whisking until curd begins to boil.
  • Add fried soya chaap and water. Mix.
  • Put a lid and simmer for 10 minutes.
  • Soya chaap korma is ready. Serve hot with naan, roti or paratha. 
Keyword resturant stylesoya chaap korma, soya chaap korma recipe