Serves 1 | Prep time 30 mins | Cooking time 15 mins
Ingredients
200g soya chaap
Oil, to fry
2 tbsp hung curd
1 tbsp canola oil
1 tsp deggi mirch
1/2 tsp green cardamom powder
1/2 tsp garam masala
1/2 tsp mango powder
1/2 tsp roasted cumin
1 tsp ginger-garlic paste
1/2 tsp green chilli paste
1 tbsp mustard oil
1 tsp chopped ginger
1 tsp chopped coriander
2 tsp cooking cream
Micro herbs, to garnish
For the vegetable mix
1 tsp canola oil
1/2 tsp cumin seeds
1/2 tsp fennel seeds
1 tsp chopped garlic
2 tbsp diced onion
1/4 green pepper, diced
1/4 red pepper, diced
1/4 yellow capsicum, diced
1/2 tsp turmeric powder
1 ear baby corn, diced
1/2 tsp coriander powder
4-5 sprigs coriander, chopped
Method
1. Remove the stick from the soya chaap, squeeze out the excess water and deep-fry on medium heat.
2. Whisk the hung curd. Heat the canola oil and add with deggi mirch to the curd. Add the rest of the spices, the ginger-garlic and chilli pastes, mustard oil, ginger and coriander and whisk again. Add the cream and adjust the seasoning.
3. Add the soya chaap to the marinade, coating the soya chops completely. Rest for 10 minutes.
4. To make the vegetable mix, heat the canola oil, add the cumin, fennel and garlic and sauté for 15 seconds. Add the onion, peppers and turmeric and cook for 15 seconds. Add the baby corn and cook for 1 minute, then add the coriander powder and the chopped coriander and cook for another 15 seconds.
5. Roast the soya chaap in a tandoor for 10 minutes, or in an oven at 175˚C for 12 minutes.
6. Serve the soya chaap on a bed of the vegetable mix and garnish with assorted micro herbs.
— Recipe courtesy of Suraj Prakash, Chef de Cuisine at Junoon
