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10
PREP TIME
20
Cook Time
2
Serves
30 mins
Total
INGREDIENTS
1 pkt GoodDot Soya Chaap
2 onions, finely chopped
2 tomatoes, pureed
½ cup vegan curd
1 tbsp ginger-garlic paste
1 tsp cumin seeds
1 tsp red chili powder
½ tsp turmeric powder
1 tsp garam masala
1 tsp coriander powder
Salt to taste
2 tbsp oil
Fresh coriander leaves for garnishing
Add a spoon of cashew paste for a richer, creamier curry.
Instructions
Remove the soya chaap from the sticks and place them in a bowl.
Heat oil in a pan over medium heat. Add cumin seeds and let them splutter.
Add chopped onions and sauté until golden brown.
Add ginger-garlic paste and sauté until the raw smell disappears.
Add tomato puree and cook until the oil separates from the masala.
Add red chili powder, turmeric powder, coriander powder, and salt. Mix well.
Lower the heat and add vegan curd. Stir continuously to prevent curdling.
Add the soya chaap pieces to the gravy. Mix well to coat the pieces with the masala.
Cover and cook for 10–15 minutes on low heat, allowing the flavors to meld.
Sprinkle garam masala and mix well.
Garnish with fresh coriander leaves and serve hot with roti or rice.