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Soya Chaap is a very popular and delicious dish which is liked by everyone from children to adults. Especially for vegetarian people, it is considered to be an excellent and most enjoyable option of protein. Actually, chaap is made in many ways, like masala chaap, malai chaap or achari chaap, and it tastes amazing in every way.
But, if you are thinking of making something new, very tasty and royal dishes this weekend, then ‘Soya Chaap Korma’ is the perfect choice for you. Its velvety and aromatic gravy will win everyone’s heart. Let us know the required ingredients and very easy method to make it.
Ingredients required to make Soya Chaap Korma
To prepare this royal dish you will need the following ingredients:
Main Ingredients: Soya Chaap (8-10 sticks), oil (for frying), mustard oil (half cup), salt (as per taste and for boiling).
Vegetables and pastes: Onions (5 large, thinly and lengthwise chopped), ginger paste (1 tablespoon), garlic paste (one and a half tablespoon), green chillies (2 pieces), long chopped ginger (1 teaspoon).
Curd and dry spices: Thick curd (500 gms), Kashmiri red chilli powder (1 tsp), Coriander powder (1 tsp), Garam masala (½ tsp), Turmeric powder (1 tsp), Dry Kasuri methi (1 tsp).
Secret Korma Masala: Black cardamom (1), green cardamom (3), mace (2 to 3 threads), nutmeg (a small piece), star anise (half), cinnamon (1 small stick), whole black pepper (half tsp), cloves (3 to 4), cumin (1 tsp), fennel (half tsp), dried rose petals (1 tbsp), bay leaf (1).
For the royal touch: Rose water (1 tsp), Kewra water (half tsp).
Know the step-by-step method of making Soya Chaap Korma
Step 1: Prepare the aromatic secret korma masala First of all, add black cardamom, green cardamom, mace, nutmeg, star anise, cinnamon, black pepper, cloves, cumin, fennel, dry rose petals and bay leaves in a blender jar of mixer. Grind all these finely and keep them in an air-tight container. This is your secret korma masala.
Step 2: Boil and fry soya chaap Take water in a vessel, add some salt in it and boil the soya chaap well for 10 minutes. After boiling, remove the chaap from water, separate their sticks and cut them into desired small pieces. Now heat oil in a pan and deep fry these pieces on low flame until they swell well and get cooked from inside.
Step 3: Prepare Barista (Fried Onions) Add thinly and long chopped onions to the pan and fry them until they become golden brown and crispy. Take out the roasted onions, let them cool and then crush them well with your hands and keep aside.
Step 4: Prepare Rich Gravy of Korme Now heat half a cup of mustard oil well, then turn off the gas and let it cool completely. When the oil cools down, add well-whipped thick curd, all the ground dry spices (chilli, coriander, turmeric, garam masala), ginger-garlic paste, chopped ginger flakes, green chillies, mashed fried onions and kewra water into the pan. Now turn on the gas and cook this mixture on low flame while stirring continuously until the oil starts separating completely from the gravy.
Step 5: Cook Chaap Korma on Steam When the gravy is cooked and the oil starts floating, add fried soya chaap and one tablespoon of your prepared secret korma masala and kasoori methi. Mix it well with the gravy. Now add some water as required, cover the pan with a lid. To cook the Korma on low flame, place a heavy iron pan under the pan (for steaming) and let it cook for 15-20 minutes. Finally add rose water and turn off the gas.
Your hot, aromatic and very tasty Soya Chaap Korma is ready. Serve it with Tandoori Roti, Lachha Parantha, Butter Naan or Rumali Roti and get compliments.
