Indulge in Creamy Delight: Exploring the Rich Flavors of Malai Chaap

Malai chaap is a popular vegetarian dish from North India made with soy chaap. Soy chaap is a soybean product that has a meat-like texture and is marinated in a mixture of curd, cashew paste, onion paste, and spices such as cumin, coriander, garam masala, and red chili powder. The marinated chaap is then cooked in a non-stick pan until golden brown, and then coated with a creamy sauce made with fresh cream. Malai chaap is a flavorful and rich dish that is often served as a main course with naan or roti. It is a great alternative for those who are looking for vegetarian options that are similar to meat dishes.

Here is a step-by-step recipe for making malai chaap:

Ingredients:500 grams soy chaap
1 cup fresh cream
1 cup thick curd
1/2 cup cashew paste
1/2 cup onion paste
2 tbsp ginger-garlic paste
1 tsp cumin powder
1 tsp coriander powder
1 tsp garam masala powder
1 tsp red chilli powder
1/2 tsp turmeric powder
Salt to taste
Oil for cooking
Chopped coriander leaves for garnishing

Step 1: Soak the soy chaap in warm water for 30 minutes to soften it.

Step 2: Drain the water from the chaap and squeeze out any excess water.

Step 3: In a bowl, mix the curd, cashew paste, onion paste, ginger-garlic paste, cumin powder, coriander powder, garam masala powder, red chilli powder, turmeric powder, and salt to form a smooth marinade.

Step 4: Add the soy chaap to the marinade and coat it well. Cover the bowl and let it marinate for at least 1 hour in the refrigerator.

Step 5: Heat oil in a non-stick pan over medium heat. Add the marinated chaap and cook it until it turns golden brown on all sides.

Step 6: Remove the chaap from the pan and keep it aside.

Step 7: In the same pan, add fresh cream and stir it until it becomes slightly thick.

Step 8: Add the cooked soy chaap to the pan and mix well with the cream.

Step 9: Cook for another 5-10 minutes on low heat, stirring occasionally, until the chaap is coated with the cream.

Step 10: Garnish with chopped coriander leaves and serve hot with naan or roti.

Enjoy your delicious malai chaap!