Name: Punjabi Soya Chaap Do Pyaza
Prep time: 15 min
Cook time: 30 min
Total time: 60 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 200 g Soy Chaap, cut into rounds; 1½ Onion, 1 finely chopped, 0.5 separated into large petals; ½ cup Tomato Puree; ¾ tbsp Ginger-Garlic Paste; ½ Green Bell Pepper, diced into large squares; ½ tsp Cumin Seeds; ¾ tsp Ground Coriander; ½ tsp Red Chilli Powder; ¼ tsp Garam Masala; 2 tbsp Cooking Oil, divided; ¾ tsp Salt; ½ tbsp Dried Fenugreek Leaves, crushed (Kasuri Methi)

1 hrtotal

45 min hands-on15 min hands-off

Prep 15 min · Cook 30 min

Serves: 2
Difficulty: Medium
Spice: Medium

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Method

Heat a modest amount of oil in a sturdy pan. Flash-fry the onion petals and diced capsicum on high heat. You are looking for beautifully charred edges while strictly maintaining their fresh, sweet crunch. Extract and reserve immediately.
In the residual heat of the same pan, shallow fry the prepared soya chaap rounds until they sport a light, appetizing golden exterior. Remove and set aside.
Add the remaining oil to the pan. Toss in the cumin seeds and allow them to crackle and bloom. Introduce the finely chopped onions and sauté with discipline until they achieve a profound, dark caramel brown.
Sizzle the ginger garlic paste into the darkening onions, cooking fiercely until the sharp raw aroma completely evaporates. Whisk in the tomato puree, coriander powder, red chilli powder, and salt.
Cook this master masala relentlessly until it reduces in volume, thickens significantly, and the oil distinctly begins to bleed from the perimeters.
Tumble the golden soya chaap into the intense masala, adding water to formulate the gravy. Secure the lid and simmer gently for 8 minutes to guarantee the highly porous chaap absorbs the royal flavors.
8 min
In the final act, gracefully fold in the reserved charred onion petals, capsicum squares, garam masala, and the intensely aromatic crushed dried fenugreek. Cook openly for 2 minutes prior to service.
2 min

How to tell it's done

A semi-dry, robust gravy coating chewy, meat-like soya chunks, contrasted by sweet, crunchy onion and capsicum squares.

Getting it right

Tip

Do pyaza rests on using onion in two stages: finely chopped to build the base, and large crunchy petals added right at the end for contrast.

What to serve it with

Achieves an unparalleled dining experience when scooped up with a blistering Stovetop Garlic Naan or a perfectly flaky Laccha Paratha.

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Ingredients