Malai Soya Chaap Curry | मलाई सोया चाप करी | Restaurant Style | Sanjeev Kapoor Khazana

Soya chaaps cooked in a rich, creamy and easy to make malai curry! A vegetarians delight!

MALAI SOYA CHAAP CURRY

Ingredients

1½ tbsps fresh malai
3-4 soya chaaps, cut into 1 inch pieces
1 tbsp oil
2-3 green cardamoms
2 medium onions, quartered
1 tbsp melon seeds
1 tbsp poppy seeds
10-12 cashew nuts
3-4 garlic cloves
2 tbsps ghee
1 bay leaf
2-3 green chillies, slit
Salt to taste
Crushed black peppercorns to taste
2 tbsps whisked yogurt
A pinch dried roasted fenugreek leaves (kasuri methi) powder
A pinch of garam masala powder
Red chilli oil for drizzling
Fresh cream for drizzling
Ginger strips for garnish
Fresh coriander sprig for garnish
Laccha paranthe to serve

Method

1. Heat oil in a cooker, add green cardamoms, onions, melon seeds, poppy seeds, cashew nuts, and garlic cloves and sauté for 1-2 minutes. Add 2 cups water and mix well. Cook under pressure till 3-4 whistles are released.
2. Open the cooker once the pressure has reduced completely. Blend the mixture with the help of an electric hand blender.
3. Heat ghee in a non-stick pan. Add bay leaf and green chillies and sauté for few seconds.
4. Add the soya chaaps and sauté for 2-3 minutes.
5. Strain the blended mixture into the pan and mix well.
6. Add salt and crushed black peppercorns and mix. Reduce the heat to low and add yogurt and mix well. Cook for 1-2 minutes.
7. Stir in the fresh malai and mix well. Cook for 1 minute.
8. Add dried fenugreek leaves powder and garam masala powder and mix well.
9. Transfer the curry into a serving bowl. Drizzle red chilli oil and the fresh cream.
10. Garnish with ginger strips and coriander sprig. Serve hot with laccha parantha.

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