Soya Chaap Masala

1. 1
   prep · ~4 min

   Prepare the soya chaap.

   1.Remove the wooden sticks from the soya chaap pieces.

   2.Cut the soya chaap into 1-inch thick pieces.

   3.Heat 1 tablespoon oil in a pan over medium heat.

   4.Add the soya chaap pieces and shallow fry until lightly golden (3-4 minutes).

   5.Remove and set aside on a plate.

   TIPDon't overcook the chaap at this stage — just a light sear keeps them juicy inside.
2. 2
   saute · ~15 min

   Make the onion-tomato masala base.

   1.In the same pan, add the remaining 2 tablespoons oil.

   2.Add bay leaf, cinnamon, cardamom, and cloves. Sauté until fragrant (30 seconds).

   3.Add cumin seeds and let them splutter.

   4.Add chopped onions and sauté until deep golden brown (7-8 minutes).

   5.Add ginger, garlic, and green chilies. Cook until raw smell disappears (1 minute).

   6.Add chopped tomatoes and ¼ teaspoon salt. Cook until tomatoes turn soft and mushy (5-6 minutes).

   7.Turn off heat and let the mixture cool slightly.

   TIPBrowning the onions well is the secret to a rich, dark gravy color.
3. 3
   mix · ~2 min

   Blend the masala into a smooth paste.

   1.Transfer the cooled onion-tomato mixture to a blender.

   2.Add 2-3 tablespoons water and blend to a smooth, fine paste.

   3.Set the paste aside.
4. 4
   saute · ~7 min

   Cook the masala paste with spices.

   1.Return the blended paste to the same pan over medium heat.

   2.Add turmeric powder, red chili powder, coriander powder, and cumin powder.

   3.Sauté the paste, stirring frequently, until oil starts separating from the sides (5-7 minutes).

   TIPKeep stirring so the ground paste doesn't stick to the bottom.
5. 5
   simmer · ~8 min

   Add yogurt and simmer the gravy.

   1.Lower the heat completely. Add the whisked yogurt and stir vigorously to prevent curdling.

   2.Once mixed well, increase heat to medium and cook for 2 minutes.

   3.Pour in 1.5 cups water and remaining salt. Stir and bring to a boil.

   4.Reduce heat to low and let the gravy simmer for 5 minutes.

   TIPAlways add yogurt on low heat and stir continuously — this prevents the yogurt from splitting.
6. 6
   simmer · ~10 min

   Add the soya chaap and finish the curry.

   1.Add the shallow-fried soya chaap pieces to the simmering gravy.

   2.Cover the pan and cook on low heat for 7-8 minutes so the chaap absorbs the flavors.

   3.Sprinkle garam masala, dry mango powder, and crushed kasuri methi.

   4.Stir gently and cook for 2 more minutes.

   5.Turn off the heat and let the curry rest for 5 minutes.

   TIPResting after cooking allows the flavors to meld together beautifully.
7. 7
   garnish

   Garnish with fresh coriander leaves and serve hot.

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