ऐसी सोया चाप ग्रेवी सब्जी जिसका स्वाद बड़ी बड़ी शादियों की शान बढ़ा देता है

Ingredients

• 200 g Spinach (washed, trimmed)
• 10 pieces Soy Chaap (remove wooden sticks before frying)
• 4 tbsp Mustard Oil (high smoke point, authentic flavor)
• 1 tsp Mustard Seeds (for tempering)
• 1 tbsp Whole Spices (Khada Masala) (mix of bay leaf, cinnamon, cloves, cardamom)
• 2 pieces Dried Red Chilies (break before adding)
• 2 tsp Salt (adjust to taste)
• 3 medium Onion (grated or finely chopped)
• 1 tbsp Ginger (grated)
• 1 tbsp Garlic (minced)
• 1 tbsp Green Chili Paste (mild heat)
• 2 large Tomato (grated; hybrid variety for less acidity)
• 3 tbsp Kashmiri Red Chili Powder (mild color, not hot)
• 0.25 tsp Turmeric Powder
• 3 tbsp Coriander Powder
• 0.5 cup Full‑Fat Yogurt (not sour; use fresh curd)
• 2 tbsp Desiccated Coconut
• 1 cup Water (for the gravy base)
• 0.5 cup Heavy Cream
• 1 handful Fresh Coriander Leaves (chopped)
• 1 handful Fresh Mint Leaves (chopped; optional)
• 1 tbsp Kasuri Methi (roasted and crushed)
• 1 tbsp Mixed Masala (Kitchen King + Garam Masala)
• 1 tbsp Chaat Masala (or amchur powder)
• 0.5 cup Gram Water (warm water)

Instructions

1. Blanch Spinach

   Bring a pot of water to boil, add the spinach and blanch for 2 minutes. Drain and immediately transfer to ice‑cold water to retain color.

   Time: PT2M

2. Coarsely Grind Spinach

   Drain the blanched spinach well, then pulse in a blender or food processor just enough to break it into a coarse, slightly fibrous puree – do not make a smooth paste.

   Time: PT5M

3. Soak Soy Chaap

   Place the soy chaap pieces in a bowl of warm water and let them soak for 10 minutes. Remove the wooden sticks and squeeze gently to remove excess water.

   Time: PT10M

4. Deep‑Fry Soy Chaap

   Heat mustard oil in a deep pan over high heat (about 350°F). Fry the chaap pieces in batches until they turn golden and crisp. Remove with a slotted spoon and set aside on paper towels.

   Time: PT5M

   Temperature: 350°F

5. Heat Mustard Oil for Tempering

   In the large pot, add 4 tbsp mustard oil and heat on high until it begins to smoke.

   Time: PT2M

   Temperature: High

6. Add Whole Spices

   Add 1 tsp mustard seeds, 1 tbsp khada masala, 2 dried red chilies and 2 tsp salt. Stir for 1‑2 minutes until the spices release their aroma.

   Time: PT2M

   Temperature: Medium

7. Sauté Onions

   Add the grated onions to the pot. Cook, stirring occasionally, until they turn deep golden brown.

   Time: PT8M

   Temperature: Medium

8. Add Ginger‑Garlic‑Chili Paste

   Stir in 1 tbsp grated ginger, 1 tbsp minced garlic and 1 tbsp green chili paste along with ½ cup water. Sauté for 5 minutes until the raw aroma disappears.

   Time: PT5M

   Temperature: Medium

9. Cook Tomatoes

   Add the grated tomatoes and cook for another 5 minutes until the mixture thickens and oil begins to separate.

   Time: PT5M

   Temperature: Medium

10. Prepare Spice‑Yogurt Mixture

    In a mixing bowl combine 3 tbsp Kashmiri red chili powder, ¼ tsp turmeric, 3 tbsp coriander powder, ½ cup full‑fat yogurt, 2 tbsp desiccated coconut and 1 cup water. Whisk until smooth.

    Time: PT5M

11. Add Spice Mixture to Gravy

    Pour the prepared mixture into the pot, stir well and cook on medium heat for about 10 minutes, stirring occasionally, until the oil separates clearly from the gravy.

    Time: PT10M

    Temperature: Medium

12. Finish Gravy with Cream and Herbs

    Stir in ½ cup heavy cream, chopped coriander and mint leaves. Simmer for 5 minutes.

    Time: PT5M

    Temperature: Medium

13. Incorporate Spinach Puree

    Add the coarsely ground spinach puree to the gravy. Cook on medium heat, stirring continuously for 20 minutes until the spinach is fully cooked and the gravy thickens.

    Time: PT20M

    Temperature: Medium

14. Add Gram Water

    Pour in ½ cup warm gram water, stir and cook for 2 minutes.

    Time: PT2M

    Temperature: Medium

15. Season with Final Spices

    Add 1 tbsp roasted kasuri methi, 1 tbsp mixed masala and 1 tbsp chaat masala (or amchur). Mix well and cook for another 2 minutes.

    Time: PT2M

    Temperature: Medium

16. Add Fried Soy Chaap

    Gently fold the fried soy chaap pieces into the gravy. Cook for 5 minutes on medium heat, allowing the chaap to absorb the flavors. Do NOT add additional water.

    Time: PT5M

    Temperature: Medium

Nutrition Facts

Calories

375

Protein

15 g

Carbohydrates

15 g

Fat

25 g

Fiber

5 g