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Tender soya chaap pieces cooked in a tangy, pickle-spiced gravy. This North Indian curry is bursting with bold flavors from fennel, nigella, and mustard seeds, making it a delicious vegetarian main course.
For 4 servings
Prepare and Marinate the Soya Chaap
Shallow Fry the Soya Chaap
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Tender soya chaap pieces cooked in a tangy, pickle-spiced gravy. This North Indian curry is bursting with bold flavors from fennel, nigella, and mustard seeds, making it a delicious vegetarian main course.
This north_indian recipe takes 55 minutes to prepare and yields 4 servings. At 471.52 calories per serving with 25.78g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Prepare the Achari Gravy Base
Cook the Masala
Combine and Simmer the Curry
Finish and Garnish
Replace the curd with a plant-based yogurt (like cashew or coconut yogurt) for the marinade and skip the fresh cream or use a plant-based alternative.
After the curry is cooked, place a small steel bowl in the center. Add a hot piece of charcoal to it, pour 1/2 tsp of ghee or oil over it, and immediately cover the pan for 2-3 minutes to infuse a smoky aroma.
Add par-boiled potato cubes or bell pepper chunks to the gravy along with the fried soya chaap for added texture and nutrition.
Soya chaap is an excellent source of plant-based protein, which is essential for muscle repair, growth, and overall body function, making it a great option for vegetarians and vegans.
The blend of 'achari' spices like fennel, cumin, and asafoetida is known to aid digestion, reduce bloating, and improve gut health.
The use of curd (yogurt) in the marinade provides beneficial probiotics that support a healthy gut microbiome and improve digestion.
Mustard oil, when used in moderation, is a source of monounsaturated and polyunsaturated fats, which are beneficial for heart health.
Achari Soya Chaap can be a healthy dish as it's rich in plant-based protein from soya. The use of various Indian spices offers digestive benefits. However, it can be high in calories due to the oil and optional cream. To make it healthier, use less oil for frying and skip the cream.
A typical serving of Achari Soya Chaap (around 325g) contains approximately 350-450 calories. The exact count can vary based on the amount of oil and cream used in the preparation.
Yes, you can use any neutral vegetable oil like sunflower or canola oil. However, mustard oil imparts a traditional, pungent flavor that is characteristic of authentic achari dishes.
It pairs wonderfully with Indian breads like naan, tandoori roti, or lachha paratha. It also goes well with steamed basmati rice or jeera rice. A side of pickled onions and a simple cucumber raita complements the meal perfectly.
Store leftover Achari Soya Chaap in an airtight container in the refrigerator for up to 2-3 days. The flavors often deepen overnight. Reheat thoroughly in a pan or microwave before serving.
If the gravy is too tangy from the curd or tomatoes, you can balance it by adding a pinch of sugar, a tablespoon of fresh cream, or a small amount of cashew paste. These will help mellow the sharpness.