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

MALAI SOYA CHAAP CURRY

Active ingredients

1 1/2 tablespoons fresh malai
3-4 soya chaaps, cut into 1 inch pieces
1 tablespoon oil
2-3 green cardamoms
2 medium onions, quartered
1 tablespoon melon seeds
1 tbsp poppy seeds
10-12 cashew nuts
3-4 garlic cloves
2 tablespoons ghee
1 bay leaf
2-3 green chillies, slit
Salt to taste
Squashed 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 sprinkling
Ginger strips for garnish
Fresh coriander sprig for garnish
Laccha paranthe to serve

Technique

1. Heat oil in a cooker, include 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 minimized completely. Blend the mix with the help of an electrical hand mixer.
3. Heat ghee in a non-stick pan. Add bay leaf and green chillies and sauté for couple of seconds.
4. Include the soya chaaps and sauté for 2-3 minutes.
5. Strain the combined mix into the pan and blend well.
6. Add salt and crushed black peppercorns and mix. Minimize the heat to low and include yogurt and mix well. Cook for 1-2 minutes.
7. Stir in the fresh malai and mix well. Prepare 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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