Name: Afghani Soya Chaap Gravy
Prep time: 20 min
Cook time: 25 min
Total time: 65 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 200 g Soy Chaap, cut into bite-sized rounds; ¼ cup Indian-Style Yogurt, thick, whisked; ¼ cup Fresh Cream; ⅛ cup Cashews; 1 Green Chili Pepper; ½ tsp Ground Black Pepper; ¼ tsp Garam Masala; 1 tbsp Butter; ½ tbsp Cooking Oil, for initial frying; ½ tsp Salt

1 hr 5 mintotal

45 min hands-on20 min hands-off

Prep 20 min · Cook 25 min

Serves: 2
Difficulty: Medium
Spice: Mild

Add to your week

Method

In a wide pan, shallow-fry the sliced soya chaap pieces gently in the cooking oil. Keep going until they are lightly golden and the layers inside start to fan out. Lift them out and set them aside.
Blend the cashews and green chillies with a little water into a completely smooth paste.
In a large mixing bowl, combine the thick whisked curd, the fresh cream, the cashew paste, black pepper powder, garam masala and salt. Whisk it well into a smooth, rich marinade.
Immerse the flash-fried soya chaap rounds completely into this rich creamy marinade. Mandate a 10-minute resting period to allow the protein to gorge on the flavor.
Liquefy the butter in a wide-set pan over a strictly monitored medium flame. Decant the entire contents of your marination bowl into the bubbling butter.
Maintain a continuous, gentle stirring rhythm on a low heat for 8-10 minutes. Observe closely as the sauce magnificently thickens to an elite consistency, wrapping each piece of chaap in an impenetrable, flawless coat.
8–10 min

How to tell it's done

Extremely rich, luscious white gravy heavily clinging to porous, tender, and chewy soya chunks.

Getting it right

Tip

Do not let the gravy boil once it goes into the pan; the curd is rich in dairy and will split. Low, patient heat is the whole secret here.

What to serve it with

Presents an outrageously fantastic dining experience when directly paired with blistered Butter Garlic Naan and a sharp, simple onion salad.

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Ingredients