Soya Chaap Chola Curry

1. 1

   Pressure Cook the Chickpeas

   • Wash and soak the dried chickpeas in ample water for at least 8 hours or overnight.
   • Drain the soaking water. Transfer the chickpeas to a pressure cooker, add 3 cups of fresh water and 1/2 tsp of salt.
   • Pressure cook on medium heat for 4-5 whistles, or until the chickpeas are tender but not mushy. Do not discard the cooking water; reserve it for the gravy.
2. 2

   Prepare and Fry the Soya Chaap

   • If using frozen soya chaap, thaw them first. Carefully remove the sticks from the center.
   • Cut the chaap into 1-inch thick rounds. Pat them dry with a paper towel.
   • Heat 2 tbsp of oil in a wide pan or kadai over medium-high heat. Shallow fry the soya chaap pieces for 5-7 minutes, turning occasionally, until they are golden brown and slightly crisp on all sides.
   • Remove the fried chaap from the pan and set aside.
3. 3

   Build the Gravy Base (Tadka)

   • In the same pan, add the remaining 2 tbsp of oil. Heat over medium flame.
   • Add the whole spices: bay leaf, cinnamon stick, green cardamom pods, and cloves. Sauté for 30 seconds until fragrant.
   • Add the cumin seeds and allow them to splutter.
   • Add the finely chopped onions and sauté for 8-10 minutes, stirring frequently, until they turn a deep golden brown. This step is crucial for the flavor of the curry.
   • Add the ginger-garlic paste and slit green chilies. Cook for another minute until the raw aroma disappears.
4. 4

   Cook the Masala

   • Lower the heat and add the tomato puree to the pan.
   • Stir in all the powdered spices: turmeric powder, red chili powder, coriander powder, cumin powder, and chole masala. Add the remaining 1 tsp of salt.
   • Mix everything thoroughly and cook the masala on medium-low heat for 8-10 minutes. Stir occasionally until the masala thickens and you see oil separating from the sides.
5. 5

   Combine and Simmer the Curry

   • Add the fried soya chaap pieces and the cooked chickpeas to the masala. Gently stir to coat everything well.
   • Pour in about 2 cups of the reserved chickpea water. Stir to combine.
   • Bring the curry to a boil, then reduce the heat to low. Cover the pan and let it simmer for 15-20 minutes. This allows the soya chaap to absorb all the delicious flavors of the gravy.
6. 6

   Finish and Garnish

   • Uncover the pan. Stir in the fresh cream, garam masala, and crushed kasuri methi (rub it between your palms before adding).
   • Gently mix and let it cook for another 2 minutes on low heat.
   • Turn off the heat. Garnish with freshly chopped coriander leaves.
   • Let the curry rest for 5-10 minutes before serving hot with naan, roti, or jeera rice.

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