होटल जैसा सोया मलाई चाप | Dhaba Style Soya Chaap Masala | Soya Chaap Recipe | Chef Ranveer Brar

cream

🥗Healthier: coconut milk

💰Cheaper: milk

Coconut milk offers a dairy-free option with similar richness.

yogurt

🥗Healthier: Greek yogurt

💰Cheaper: buttermilk

Greek yogurt adds protein while buttermilk is more economical.

ginger-garlic paste

🥗Healthier: fresh ginger and garlic

💰Cheaper: none

Using fresh ingredients enhances flavor without extra cost.

soya chaap

🥗Healthier: paneer

💰Cheaper: tofu

Paneer is a good protein alternative, while tofu is often less expensive.

In a kadai, heat water, salt, sugar, ginger-garlic paste, degi red chilli powder, asafoetida, green chillies, and soya chaap, then boil it on medium heat for 10 minutes.

Remove the soya chaap from the water and set aside to cool down and dry it using paper towels.

Now cut in half and set aside.

In a pan, heat oil and add dry red chillies, bay leaf, black cardamom, and the boiled & dried soya chaap.

Fry it on medium heat until golden and crisp, then remove from oil and set aside.

In a kadai, heat ghee, then add black cardamom, black pepper cons, cloves, green cardamom and let them crackle.

Add ginger, green chillies and sauté for a few seconds.

In a bowl, add curd, cashew nut paste, fresh cream and whisk it properly, then add in the kadai and keep stirring constantly for 5-6 minutes.

Add tender coriander stems, sugar and continue cooking until ghee starts separating.

Strain the mixture through a strainer and add it back in the kadai.

Add some water and bring it to a boil, then add fried soya chaap, chopped coriander stems and stir it once, cooking for another 2-3 minutes.

Switch off the flames and serve hot in a bowl, sprinkle some special masala, then garnish with ginger julienned, green chilli, fried cashew nuts, and coriander leaves.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens