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malai soya chaap

Yields1 ServingCook Time20 mins

Malai Soya Chaap curry is a recipe for a rich and spicy soyabean bowl. The soyabeans are cooked in a creamy and slightly spicy masala sauce, with lots of malai and cream of milk. It can be served with paratha, naan, roti. It is a hearty vegetarian dish that looks like meat and tastes the best!

Malai Soya Chaap

How to prepare the soya chaap?
 For those who like Malaysian Tikka dishes of Punjabi style, this Punjabi shank curry will undoubtedly be your favourite dish. It is one of the best words for vacations and specific events. Although it is a purely vegetarian dish, its appearance and taste are almost identical to many chicken dishes and are enjoyed by vegetarians and non-vegetarians.
Everything is vegetarian and vegan.
 If you are vegetarian or vegan, you can't go wrong with this dish. I just marinated the steak sauce element in a simple marinade and cooked it for dinner in a creamy malai sauce. All it takes is about 20 minutes of vigorous cooking.
The elements of Punjabi soya chaap making?
 You want all these elements to make this delicious sausage. Soya is the main ingredient in curry. To make this curry, buy fresh soyabean paste or make it with dried soyabean paste. I will explain each of these strategies in turn.
 Dairy products: yoghurt, dal, modern pickle cream
 Fats: butter, dried coconut, almonds.
 Modern: Onions, coriander leaves, unripe peppers.
 Seasonings and spices: salt, black pepper powder, juice of one lemon, Kasuri metho, pink pepper powder, black pepper powder, masala king of the kitchen
Steps in the preparation of soya chaap
1

● Assemble the raw marinade and the marinade.
● First, remove the dal from the stick and chop it.
● In a bowl, add the soya cubes, salt, black pepper, curd and lemon juice.
● Prepare the soya sauce.
● First, prepare the dried masala for the sauce in the malai sauce.
● Crush together the dried coconut, Kasuri methi and almonds. Keep them away from each other.
● Now add the pickles and cook them over low heat for 3-4 minutes, stirring several times.
● Then you can add the chopped stems to the pan and cook for a few minutes.
● Here are some recipes that I hope will help you.
● However, we need to be aware that our time is limited, so we must make good use of it," said Mr Wang.

Notes and recipe ideas
2

● Stir regularly so that the cream does not stick to the back and does not curdle.
● Adding salt to the cream after it has been made will prevent the sauce from curdling.
● Replace the cashew yoghurt with a modern cream and the coconut cream with a vegan soya curry yoghurt.