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Soya nuggets, onion, tomato puree, ginger-garlic paste, red cilli powder, coriander powder, salt, oil, coriander.
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Soak the soy nuggets in hot water for 15-20 minutes until they are softened and rehydrated. Drain the excess water and squeeze out any remaining moisture.
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Heat oil in a pan or kadhai. Add the chopped onions and sauté until they turn golden brown.
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Add the ginger-garlic paste and sauté for a minute until the raw aroma disappears.
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Add the tomato puree, red chili powder, coriander powder, cumin powder, and salt. Mix well and cook for 2-3 minutes.
Add the soaked soy nuggets to the masala mixture and gently mix until the nuggets are coated evenly with the masala.
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Add 1 cup of water (or as needed) to the pan, cover with a lid, and let the curry simmer for 10-12 minutes on medium heat, stirring occasionally.
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Once the curry has thickened and the soy nuggets have absorbed the flavors, garnish with fresh coriander leaves. Serve hot with roti, naan, or steamed rice.
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Your delicious soya chaap is ready to enjoy!
Credits: Canva