Malai Soya Chaap curry is a rich and spicy soy chaap recipe. Soya Chaap is cooked in a flavorful, creamy and slightly spicy masala sauce that is made with rich malai or milk cream. Perfect to accompany paratha, naan, roti or pulao.
If you’ve ever tasted soy chaap at Punjabi weddings or parties and loved it, this malai soy chaap recipe is probably the dish you’ve tried before. It’s a delicious vegetarian dish that has best taste and looks like meat!
If you haven’t tried soy chaap yet, give it a try with this soy chaap recipe. It’s easy to prepare and packed with maximum comforting flavors.
Ready-to-use soy chaap is not always gluten-free. It contains white flour (maida) as one of the ingredients. Ideally, soy chaap is made with chunks of soybeans and flour, but many manufacturers use all-purpose flour to bind the dough. So read the label carefully if you are looking for a 100% gluten-free soy chaap.
To the vegetarian menu, soy chaap adds great variety. Especially if you are planning an Indian menu for dinner. For those looking for a delicious vegetarian curry other than paneer makhani, soy chaap masala is the answer.
What is Soya Chaap?
Soy chaap is a kind of seiten or simulated meat. It is made from soy flour or chunks of soybeans and wheat flour. A paste is prepared using these ingredients which is wrapped around a wooden stick to make chaap.
It looks like fake pieces of chicken thigh and even tastes like meat. These soybean sticks can be used in any meat recipe to replace meat as it absorbs such flavors.
You can make vegan curry with soy chaap by coating it with tandoori masala and make these Afgani malai Tandoori soy chaap to serve as a snack or party appetizer.
Nutrition in Soya Chaap
Soy chaap is a good source of protein for vegetarians, but be aware that it contains flour, so it also has a high percentage of carbohydrates. Overall, like any ingredient, the nutrition of soy chaap depends on how you cook it.
Is Soya Chaap gluten free?
No! It’s not. The ready-to-use soy chaap available on the market is generally not gluten-free. You can make gluten free soy chaap at home or buy gluten free soy chaap in the supermarket after checking the nutrition label carefully.
How to Make a Malai Soya Chaap Recipe in Delhi
Access any North Indian wedding or party, this soy chaap sauce finds a pride of place on a vegetarian table. Tandoori soy chaap is a popular street food, especially in winter in Delhi.
Grilled spices on soy chaap masala with dried naan or soy chaap kababs wrapped in roasted rumali served with minced onions and mint chutney on street carts sell like hot cakes.
For so many years, having lived in Delhi, I have tasted them all and love them. But this malai soy chaap curry is what I do very often at home. Earthy flavors, thick rich and aromatic sauce, this Punjabi style soy chaap always leaves you craving more!
However, this malai soy chaap recipe can hardly be called a healthy recipe because a considerable amount of cream is used in the sauce and this makes it quite rich. But, I have a healthy and tasty afghan soy chaap recipe if you want a healthy soy chaap recipe.
How to make Punjabi style chaap soy curry?
This Punjabi chaap curry will definitely be your favorite, if you like Punjabi style malai tikka dishes. It is a dish that is best suited for parties or special occasions. This is a purely vegetarian dish, but the appearance and texture is almost the same as some chicken dishes and is popular with both vegetarians and non-vegetarians.
Basically, any curry you cook with paneer, chicken, or fish can be cooked with soy chaap. It’s both vegan and vegetarian.
A very easy recipe to cook. I just marinated the soy chaap pieces with a simple marinade and cook them in the creamy malai sauce. Active cooking time is only 20 minutes. You can serve the malai soya chap with chapati, Paratha or pulao.
Ingredients to make Punjabi Soya Chaap?
You need all of these ingredients to make this delicious soy chaap recipe.
Soya Chaap is the main ingredient in curry. You can buy freshly made soy chaap or prepare this curry with dried soy chaap. I will talk about the two methods.
Dairy products: yogurt To marinate the soya chaap, crème fraîche
Fats: oil, dry coconut, almonds
Fresh: onion, coriander leaves, green pepper
Seasonings and Spices – Salt, black pepper powder, 1 lemon juice, kasuri methi, red pepper powder, black pepper powder, king masala cuisine
Step by Step Make Soy Chaap Curry
Prepare the marinade and marinate the soy chaap
First remove the soy chaap from the stick and cut it into slices.
Add these pieces of soy chaap in a bowl and the ingredients for the marinade black pepper powder, curd, lemon juice and salt.
Scrub off all that pretty excess, cover the bowl, and keep that bowl in the fridge for 40-45 minutes.
Make sauce for the soy chaap
For the malai sauce, first prepare a dry masala for the sauce.
Grind together the dry coconut, kasuri methi and almonds. Keep them aside.
Heat 1 tablespoon of oil in the pan and add the chopped onion. Sauté the onions until pale pink in color and add ground coconut masala.
Cook it for 2-3 minutes over low heat until the coconut is lightly toasted and fragrant.
Now add the marinated soy chaap pieces and cook for 3-4 minutes over low heat, stirring continuously.
Add the cream / malai and mix well.
Now add the red chilli powder, the pepper powder and the cooking masala.
Mix everything well, add 1/4 cup of water and cook for another 4 to 5 minutes.
Garnish with fresh cilantro leaves, slice the green peppers and serve the hot malai soy chaap sauce with phulka paratha or rice.