Creamy Coriander Soya Bowl
Creamy Coriander Soya Bowl
Ingredients
For the Soya Chaap
- 1 package soya chaap
- as needed water, for boiling
- 1/2 cup curd, (yogurt)
- 1 tablespoon spices, mixed, such as garam masala, turmeric, and red chili powder
For the Coriander Paste
- 1 bunch fresh coriander, roughly chopped
- 2 green chili, or to taste, roughly chopped
- 1/4 cup cashews, raw
- 1/4 cup water, or as needed, for blending
For Cooking
- 2 tablespoons oil, for pan-frying
- 1 tablespoon ginger garlic paste
- 1/2 cup water, or as needed, for cooking
For Garnish
- 2 tablespoons fresh coriander, chopped
Instructions
- 1
Bring a pot of water to a rolling boil. Add the soya chaap and boil for 10-15 minutes until softened.
⏱️ 15 min
- 2
Drain the boiled soya chaap and rinse thoroughly under cold running water. This helps to cool them down and remove any residual starch.
⏱️ 2 min
- 3
Gently squeeze out the excess water from each piece of soya chaap. Be careful not to tear them.
⏱️ 3 min
- 4
Cut the soya chaap into desired shapes, such as 1-inch pieces or strips.
⏱️ 3 min
- 5
In a bowl, combine the cut soya chaap pieces with the curd and mixed spices. Mix well to ensure all pieces are coated. Marinate for 30 minutes.
⏱️ 5 min
- 6
While the soya chaap is marinating, prepare the coriander paste. Add fresh coriander, green chili, and cashews to a blender.
⏱️ 3 min
- 7
Add 1/4 cup of water to the blender with the coriander mixture.
⏱️ 1 min
- 8
Blend the ingredients until a smooth, vibrant green paste is formed. Add a little more water if needed to achieve a smooth consistency.
⏱️ 3 min
- 9
Heat oil in a large pan or skillet over medium heat. Add the marinated soya chaap pieces and pan-fry, turning occasionally, until lightly browned and slightly crispy on the edges. This should take about 5-7 minutes.
⏱️ 7 min
- 10
Add the ginger garlic paste to the pan with the chaap and sauté for 1 minute until fragrant.
⏱️ 1 min
- 11
Stir in the prepared coriander, green chili, and cashew paste. Mix well with the soya chaap, ensuring everything is evenly coated.
⏱️ 2 min
- 12
Add 1/2 cup of water to the mixture. Bring to a simmer and cook for 5 minutes, stirring occasionally, allowing the flavors to meld and the sauce to thicken slightly to a creamy consistency.
⏱️ 5 min
- 13
Garnish with fresh chopped coriander before serving hot.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Coriander Soya Bowl
For the Soya Chaap
- 1 package soya chaap
- as needed water, for boiling
- 1/2 cup curd, (yogurt)
- 1 tablespoon spices, mixed, such as garam masala, turmeric, and red chili powder
For the Coriander Paste
- 1 bunch fresh coriander, roughly chopped
- 2 green chili, or to taste, roughly chopped
- 1/4 cup cashews, raw
- 1/4 cup water, or as needed, for blending
For Cooking
- 2 tablespoons oil, for pan-frying
- 1 tablespoon ginger garlic paste
- 1/2 cup water, or as needed, for cooking
For Garnish
- 2 tablespoons fresh coriander, chopped
Instructions
- 1
Bring a pot of water to a rolling boil. Add the soya chaap and boil for 10-15 minutes until softened.
⏱️ 15 min - 2
Drain the boiled soya chaap and rinse thoroughly under cold running water. This helps to cool them down and remove any residual starch.
⏱️ 2 min - 3
Gently squeeze out the excess water from each piece of soya chaap. Be careful not to tear them.
⏱️ 3 min - 4
Cut the soya chaap into desired shapes, such as 1-inch pieces or strips.
⏱️ 3 min - 5
In a bowl, combine the cut soya chaap pieces with the curd and mixed spices. Mix well to ensure all pieces are coated. Marinate for 30 minutes.
⏱️ 5 min - 6
While the soya chaap is marinating, prepare the coriander paste. Add fresh coriander, green chili, and cashews to a blender.
⏱️ 3 min - 7
Add 1/4 cup of water to the blender with the coriander mixture.
⏱️ 1 min - 8
Blend the ingredients until a smooth, vibrant green paste is formed. Add a little more water if needed to achieve a smooth consistency.
⏱️ 3 min - 9
Heat oil in a large pan or skillet over medium heat. Add the marinated soya chaap pieces and pan-fry, turning occasionally, until lightly browned and slightly crispy on the edges. This should take about 5-7 minutes.
⏱️ 7 min - 10
Add the ginger garlic paste to the pan with the chaap and sauté for 1 minute until fragrant.
⏱️ 1 min - 11
Stir in the prepared coriander, green chili, and cashew paste. Mix well with the soya chaap, ensuring everything is evenly coated.
⏱️ 2 min - 12
Add 1/2 cup of water to the mixture. Bring to a simmer and cook for 5 minutes, stirring occasionally, allowing the flavors to meld and the sauce to thicken slightly to a creamy consistency.
⏱️ 5 min - 13
Garnish with fresh chopped coriander before serving hot.
⏱️ 1 min