Dinner Ideas
Soya Chaap Masala
Tandoori-spiced soya chaap simmered in a light onion-tomato gravy. The Delhi street favourite at home, with 37 g of plant protein.
630
kcal
37g
protein
80g
carbs
21g
fat
Per serving · makes 1 · 30 minutes
Ingredients
- •2 soya chaap sticks (about 150 g), cut into chunks
- •1 medium onion and 1 medium tomato, pureed
- •1 tsp ginger-garlic paste
- •2 tbsp curd, whisked (skip the curd or use soy yogurt for vegan)
- •1/2 tsp each: tandoori masala, garam masala, red chilli, kasuri methi; salt
- •2 tsp oil; coriander; 2 rotis to serve (counted)
Method
- 1.Sear the chaap chunks in 1 tsp oil until golden at the edges. Set aside.
- 2.Cook the onion-tomato puree with ginger-garlic and the dry spices in the remaining oil until it thickens.
- 3.Whisk in the curd on low heat, add a splash of water, and return the chaap.
- 4.Simmer 6 to 8 minutes, crush the kasuri methi on top, and finish with coriander.
Coach’s note
Buy plain (not malai) chaap and check the label: the ones with more soya than maida carry nearly double the protein.
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