The west in in love with chicken tikka masala but we vegetarians are always creative. My husband being a total Delhi – wala loves his soya chaap gravy with rumali roti.
With the quarantine and all restaurants being closed , he has no chance to eat them. Enters my crazy brain and my love for him. I decided to satisfy his craving for one of his favourite dish.
Adapting the recipe of Chicken tikka masala , I made Soya tikka masala for him the frozen soya chaap sticks we get in the market . I also made rumali roti to go along with it. Rumali roti is super thin, super soft bread like a handkerchief and made on an inverted kadhai.
It was a first time experience for me but his happiness and his expressions after eating them , meant the world to me. He is never going back to eat the restaurant variety anymore. 😋😋
The recipe and process is a little long and time taking, but the results are worth it. Don’t get scared by looking at long list of ingredients and steps. It’s very easy recipe. It’s an extravagant extraordinary dish and once you make it , it will be easier next time.
This recipe is about Soya Tikka Masala. I will be posting another recipe for Rumali Roti soon.
- Soya Chaap sticks – 250 gm or 5 sticks
- Paneer – 150 gms in cubes
- Curd – 1/2 cup
- Salt – as per taste
- Kashmiri red chilli powder – 1 tsp
- Coriander powder – 1/2 tsp
- Turmeric- 1/4 tsp
- Garam masala – 1/2 tsp
- Mustard oil – 2 tbsp
- Onions – 2 big finely sliced
- Tomatoes – 5 medium – finely sliced
- Garlic – 7-8 cloves sliced
- Ghee – 2 tbsp
- Almonds – 10-12
- Cashewnut- 10-12
- Musk melon seeds – 1 tbsp
- Salt – as per taste
- Sugar – 1 tbsp
- Coriander powder – 1 tsp
- Kashmiri degi mirch – 1 tsp
- Curd – 1 tbsp
- Milk – 1 cup
- Water – as required
- Garam masala – 1 tsp
- Ghee – 1 tbsp
- Whole dried red chillies- 3-4
- Garlic – 5-7 cloves sliced
- Degi mirch – 1/2 tsp
- Kasuri methi or dried fenugreek leaves – 2 tbsp
- Onion rings
- Lemon slices
- Coriander leaves – chopped
- Microwave the frozen Soya Chaap sticks for two minutes on a glass plate.
- They will become soft. With a tissue, pull out the sticks from the chaap. Cut the chaap into 1.5 inch pieces. You get 4 round pieces from one chaap.
- In a big bowl, add curd, salt, coriander powder, Kashmiri red chilli powder, garam masala and mustard oil. Whisk everything together.
- Now add cubes of paneer and pieces of soya chaap. Coat them well with soft hand. Cover the bowl with a cling film and leave in a refrigerator for 2-3 hours for marination.
- After 2-3 hours, line a baking tray with parchment paper and pre heat the oven at 220*c for 15 mins with both rods on.
- Place the marinated soya and paneer on the parchment paper with some space between them. Baste them with the brush with the leftover masala in the bowl.
- Bake them for 10 mins on 220*c . Then change the oven setting to broil or grill functions. Shift the baking tray to top rack.
- Broil or grill the paneer and soya for 5 mins to get the charred and smokey look.
- Pull out of oven and let it cool in pan for 5 mins.
For the gravy
- Take a big non stick pan and heat ghee.
- Add garlic and sautee till it gets golden brown. Add onions and add salt and sugar to caramelise the onions.
- Cool till onions are golden in color. Now add , coriander powder, turmeric and Kashmiri red chilli powder and sautee for half a minute.
- Add cashewnuts, almonds, melon seeds and finely sliced tomatoes and mix everything together.
- Cover the lid and cook on medium flame till the tomatoes become soft.
- Add 1 tbsp of curd , mix everything together and switch off the gas. Let the mixture cool.
- Once the mixture is cooled, blend it in a blender with 1 cup milk. Make a smooth creamy lump free chunk free purée out of it.
- Heat the pan and add the puréed gravy. Cover and cook for 10 minutes on medium flame. Keep stirring so that it doesn’t stick at bottom. If you find it too thick, add 1/2 cup of water as the soya will absorb water once it’s added to gravy.
- After 10 mins, add the cooked soya pieces and paneer to the gravy and mix everything with light hands.
- Cover and cook for 2-4 mins till the time tadka gets ready.
- Heat a small tadka pan and add 1 tbsp ghee. Once the ghee is hot , add sliced garlic. Cook till the garlic become dark golden, then add whole dried red chillies and degi mirch powder. Instantly add this to the gravy and cover with a lid to let the smoke of tadka get absorb in the gravy.
- After 5-10 mins, heat a small pan and add crushed Kasuri methi leaves in it. Roast the leaves lightly till they become fragrant and loose color. Add them instantly to the soya gravy and cover.
- At the time of serving, top the soya and paneer gravy with some chopped coriander leaves and sprinkle of garam masala. Serve with onion rings on side
It taste brilliant and yummy with any type of Indian bread- Rumali roti, phulka, parantha , tandoori roti or laccha parantha.
Make and enjoy this extravagant dish but trust me it’s worth it. It will make non vegetarians fall in love with vegetarian food.