Makhani Soya Chaap Recipe is a popular vegetarian dish from India that is made using soya chaap, a meat alternative made from soybean flour. The dish has a rich and creamy tomato-based gravy that is flavored with a blend of spices, butter, and cream. Soya chaap, which is a high-protein and low-fat meat substitute, is first marinated in a mixture of yogurt, spices, and ginger-garlic paste to enhance its flavor, and then cooked in the delicious tomato-based gravy until it becomes tender and flavorful. The dish is usually garnished with fresh coriander leaves and served with rice or naan bread. Makhani Soya Chaap is a great option for vegetarians or anyone looking for a healthy and delicious meat alternative.
Here’s a recipe for a simple and delicious Makhani Soya Chaap Recipe
Makhani Soya Chaap Recipe Ingredients
- 10-12 soya chaap sticks
- 1 cup plain yogurt
- 1 tbsp ginger-garlic paste
- 1 tsp red chili powder
- 1/2 tsp turmeric powder
- 1 tsp coriander powder
- 1 tsp cumin powder
- Salt to taste
- 2 tbsp butter
- 1 tbsp oil
- 2-3 bay leaves
- 1 cinnamon stick
- 2-3 green cardamom pods
- 2 medium-sized onions, finely chopped
- 1 tbsp tomato paste
- 1 cup tomato puree
- 1 tsp sugar
- 1/2 cup cream
- Fresh coriander leaves for garnish
Read also: Garlic Chaap Recipe
Makhani Soya Chaap Recipe Steps
- In a mixing bowl, whisk together the yogurt, ginger-garlic paste, red chili powder, turmeric powder, coriander powder, cumin powder, and salt.
- Add the soya chaap sticks to the bowl and coat them well with the marinade. Let the soya chaap marinate for at least 30 minutes.
- In a large skillet or pan, heat 1 tablespoon of oil over medium heat. Add the marinated soya chaap sticks to the pan and cook them for 5-6 minutes on each side, or until they are lightly browned. Remove the soya chaap sticks from the pan and set them aside.
- In the same pan, add 2 tablespoons of butter and let it melt. Add the bay leaves, cinnamon stick, and green cardamom pods and sauté for a minute.
- Add the chopped onions to the pan and sauté until they turn golden brown.
- Add the tomato paste and tomato puree to the pan and mix well. Add the sugar and stir again.
- Let the tomato mixture cook for 5-6 minutes, or until the oil separates from the gravy.
- Add the cream to the pan and mix well. Let the gravy cook for another 2-3 minutes.
- Add the cooked soya chaap sticks to the pan and mix them well with the gravy.
- Cover the pan and let the soya chaap simmer in the gravy for 5-7 minutes.
- Garnish with fresh coriander leaves and serve hot with rice or naan bread.
- Enjoy your delicious and creamy Makhani Soya Chaap
Makhani Soya Chaap Recipe Nutrition
Here is the approximate nutrition information for a serving of Makhani Soya Chaap Recipe made using the above recipe (serving size: 1/4 of the recipe, without rice or naan bread):
- Calories: 400
- Fat: 30g
- Saturated Fat: 16g
- Cholesterol: 70mg
- Carbohydrates: 14g
- Fiber: 3g
- Sugar: 7g
- Protein: 18g
- Sodium: 530mg
Note that this information may vary depending on the specific ingredients used, the serving size, and any additional sides such as rice or naan bread.
Makhani Soya Chaap Recipe is a flavorful and creamy vegetarian dish that is high in protein and a great meat alternative. It is made with soya chaap, a soy-based meat substitute, and a tomato-based gravy that is flavored with a blend of spices, butter, and cream. This dish is a great option for vegetarians or anyone looking for a healthy and delicious meatless meal. It is also a good source of protein and fiber, and can be served with rice or naan bread for a complete meal. With the right ingredients and preparation, Makhani Soya Chaap can be a delicious addition to any Indian meal.