Delhi

Soya chaap masala

Name: Soya chaap masala
Total time: 50 min
Yield: 4 servings
Cuisine: North Indian
Ingredients: 400 g about 6 sticks, in pieces soya chaap; 1/2 cup hung curd (greek yogurt); 1 1/2 tbsp ginger garlic paste; 1 1/2 tsp kashmiri chilli powder; 1 tsp garam masala; 2 tsp lemon juice; 2 tbsp cooking oil (vegetable oil); 2 tbsp butter; 1 large chopped onion; 1 cup tomato puree; 15 soaked cashews; 3 tbsp fresh cream (thickened cream, heavy cream); 2 tsp coriander powder (ground coriander); 1 tsp kasuri methi (dried fenugreek leaves); Salt, to taste; Coriander leaves (cilantro), chopped

Delhi's favourite vegetarian meat stand in: soya chaap in a buttery, tandoori style masala.

50 minTime

26 gProtein each

mediumSpice

Delhi's chaap craze2 chapters · 1 min read

Make it your way

Grandma's wayCharred chaap, buttery masala. Delhi street classic.

The original

469kcalsame

26 gproteinsame

8 gfibresame

50minutessame

Classic soya chaap masala.

Per serving, worked out from the ingredient table.

Ingredients

Soya chaap400 g, about 6 sticks, in pieces

Hung curd (greek yogurt)½ cup

Ginger garlic paste1½ tbsp

Kashmiri chilli powder1½ tsp

Garam masala1 tsp

Lemon juice2 tsp

Cooking oil (vegetable oil)2 tbsp

Butter2 tbsp

Onion1 large, chopped

Tomato puree1 cup

Cashews15, soaked

Fresh cream (thickened cream, heavy cream)3 tbsp

Coriander powder (ground coriander)2 tsp

Kasuri methi (dried fenugreek leaves)1 tsp

Saltto taste

Coriander leaves (cilantro)chopped

Method

4 steps

1Boil the chaap pieces for 5 minutes if raw or frozen, drain and cool.
2Marinate with hung curd, half the ginger garlic paste, half the chilli powder, half the garam masala, lemon and salt for 30 minutes. Sear in a hot pan with 1 tbsp oil until charred.
3Heat the remaining oil and half the butter, fry the onion golden, add remaining ginger garlic paste and powders, then tomato puree and blended cashews. Cook until oil separates.
4Add the chaap, a splash of water, simmer 5 minutes. Finish with cream, remaining butter, garam masala and kasuri methi.

Serve it like this

Serve hot in a deep bowl with a swirl of ghee or a few coriander leaves on top, and rice or rotis on the side.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Delhi

Soya chaap masala

Delhi's favourite vegetarian meat stand in: soya chaap in a buttery, tandoori style masala.

50 minTime

26 gProtein each

mediumSpice

Delhi's chaap craze2 chapters · 1 min read

Make it your way

Grandma's wayCharred chaap, buttery masala. Delhi street classic.

The original

469kcalsame

26 gproteinsame

8 gfibresame

50minutessame

Classic soya chaap masala.

Per serving, worked out from the ingredient table.

Ingredients

Soya chaap400 g, about 6 sticks, in pieces

Hung curd (greek yogurt)½ cup

Ginger garlic paste1½ tbsp

Kashmiri chilli powder1½ tsp

Garam masala1 tsp

Lemon juice2 tsp

Cooking oil (vegetable oil)2 tbsp

Butter2 tbsp

Onion1 large, chopped

Tomato puree1 cup

Cashews15, soaked

Fresh cream (thickened cream, heavy cream)3 tbsp

Coriander powder (ground coriander)2 tsp

Kasuri methi (dried fenugreek leaves)1 tsp

Saltto taste

Coriander leaves (cilantro)chopped

Method

4 steps

1Boil the chaap pieces for 5 minutes if raw or frozen, drain and cool.
2Marinate with hung curd, half the ginger garlic paste, half the chilli powder, half the garam masala, lemon and salt for 30 minutes. Sear in a hot pan with 1 tbsp oil until charred.
3Heat the remaining oil and half the butter, fry the onion golden, add remaining ginger garlic paste and powders, then tomato puree and blended cashews. Cook until oil separates.
4Add the chaap, a splash of water, simmer 5 minutes. Finish with cream, remaining butter, garam masala and kasuri methi.

Serve it like this

Serve hot in a deep bowl with a swirl of ghee or a few coriander leaves on top, and rice or rotis on the side.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Soya chaap masala

Make it your way

Ingredients

Method

Soya chaap masala

Make it your way

Ingredients

Method

Make it a meal