Name: Dhaba Style Soya Chaap Rogan Josh
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 250 g Soy Chaap, sticks removed, cut into 1-inch rounds; 3 tbsp Mustard Oil, essential for authentic flavor; 4 tbsp Indian-Style Yogurt, whisked until smooth; 1 tbsp Fennel Powder, saunf powder, key kashmiri flavor; 1 tsp Ground Dried Ginger, sonth; 1½ tbsp Kashmiri Chili Powder, mixed with 2 tbsp water to form a paste; 1 Black Cardamom, crushed slightly; 1 inch Cinnamon Sticks, whole piece; ¼ tsp Asafoetida, hing; 300 ml Water, for the thin broth; 1 tsp Salt, to taste

45 mintotal

Prep 15 min · Cook 30 min

Serves: 2
Difficulty: Medium
Spice: Medium

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Method

Heat a portion of the mustard oil in a pan until it smokes. Turn off the heat briefly to cool, then pan-fry the soya chaap rounds until lightly golden. Remove and set aside.
In a mixing bowl, whisk the curd thoroughly together with the fennel powder and dry ginger powder.
Reheat the remaining mustard oil. Add the crushed black cardamom, cinnamon piece, and asafoetida (hing). Allow them to release their aromas.
Lower the heat entirely and quickly stir in the Kashmiri red chilli paste. Sauté for 30 seconds until the bright red oil separates.
30 sec
Gradually stream in the spiced curd mixture while stirring continuously to prevent it from splitting.
Once the gravy comes to a gentle boil, add water and salt. Drop the fried soya chaap into the bubbling red broth.
Cover and simmer on low heat for 12-15 minutes so the chaap acts like a sponge, absorbing the intense spices. Serve hot.
12–15 min

How to tell it's done

Spongy, deeply flavorful mock-meat bites immersed in a vibrant, thin, bright-red oil slicked broth.

Getting it right

Tip

The authentic Rogan Josh profile relies entirely on fennel powder and dry ginger. Do not substitute these with regular coriander or cumin powders.

What to serve it with

Phenomenal when served with Steamed Basmati Rice or a traditional Kashmiri Bakarkhani.

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Ingredients