Achari Soya Chaap with Laccha Onion Salad

Instructions

1. 1

   Prepare and Marinate the Soya Chaap

   • If using canned chaap, drain the brine and rinse well. If frozen, thaw completely. Gently remove the sticks.
   • Cut the soya chaap into 1-inch thick pieces.
   • In a large bowl, combine the chaap pieces with curd, 1 tbsp ginger-garlic paste, achari masala, turmeric powder, 1 tsp red chili powder, and 0.5 tsp salt.
   • Mix thoroughly to ensure each piece is well-coated. Cover and let it marinate for at least 30 minutes at room temperature, or up to 2 hours in the refrigerator for deeper flavor.
2. 2

   Shallow Fry the Soya Chaap

   • Heat 3 tbsp of mustard oil in a wide pan or kadai over medium-high heat until it reaches its smoking point, then reduce the heat to medium.
   • Carefully place the marinated soya chaap pieces in the pan in a single layer. Do not overcrowd; fry in batches if necessary.
   • Shallow fry for 7-9 minutes, turning occasionally, until all sides are golden brown and slightly crisp.
   • Remove the fried chaap with a slotted spoon and set aside on a plate.
3. 3

   Prepare the Achari Gravy Base

   • In the same pan, add the remaining 1 tbsp of mustard oil if needed. Keep the heat on medium.
   • Add the mustard seeds and let them splutter. Then add the fennel seeds, nigella seeds, and fenugreek seeds. Sauté for 30 seconds until fragrant.
   • Add the asafoetida, followed by the finely chopped onions.
   • Sauté the onions for 8-10 minutes, stirring frequently, until they are soft and golden brown.
4. 4

   Cook the Masala

   • Add the remaining 1 tbsp of ginger-garlic paste and cook for 1 minute until the raw aroma disappears.
   • Lower the heat and add the coriander powder, cumin powder, and the remaining 0.5 tsp red chili powder. Stir for 30 seconds.
   • Pour in the tomato puree and add the remaining 0.75 tsp of salt. Mix well.
   • Cook this masala mixture for 10-12 minutes, stirring occasionally, until it thickens and oil begins to separate from the sides.
5. 5

   Combine and Simmer the Curry

   • Pour the warm water into the pan, stirring to combine with the masala. Bring the gravy to a gentle boil.
   • Add the fried soya chaap pieces to the gravy. Stir gently to coat them.
   • Reduce the heat to low, cover the pan, and let the curry simmer for 10-12 minutes. This allows the chaap to soften and absorb the flavors of the gravy.
6. 6

   Finish and Garnish

   • Uncover the pan and stir in the garam masala and crushed kasuri methi.
   • If using, drizzle in the fresh cream and mix gently. Cook for another 2 minutes without letting it boil vigorously.
   • Check for seasoning and adjust salt if necessary. Garnish with freshly chopped coriander leaves.
   • Serve hot with naan, roti, or steamed basmati rice.