How to make soy curry chap curry in winter
Soybean Chap Curry Recipe: In winter, the pleasure of eating a hot soybean curry with roti or paratha is different. Making soybean curry is not even a stressful task. Soybean curry is rich in protein. This vegan recipe tastes and looks like a non-vegetarian. Whether it’s a party at home or a special event, you can make this special recipe for your family and friends. So let’s find out how to make Soy Chap Curry.
- 4 pieces of soybean pieces
- finely chopped onion
- finely chopped tomato
- 1 teaspoon finely chopped ginger
- 5 finely chopped garlic cloves
- 2 green peppers, finely chopped
- 1 teaspoon turmeric powder
- 2 tsp coriander powder
- 1 teaspoon garam masala
- red chilli powder to taste
- 2 large cardamom
- 1 teaspoon cumin
- salt to taste
finely chopped coriander leaves
– Heat the water on gas and put the soybean sticks in this hot water for 2 to 3 hours until they become soft.
Heat the oil in a frying pan on gas. Then cumin and cardamom are added to it.
Now add onion, garlic and ginger and cook over medium heat.
When the onions soften and turn golden, add the tomatoes, green peppers, and turmeric to the skillet.
After the tomatoes have softened, cook the red pepper and coriander powder over low heat for 3 to 4 minutes.
Now turn off the gas and let the broth cool down and grind it well in a blender.
Next, put the broth paste in the pan and leave it on the gas. Add soybean chutney sticks to it.
Cover the skillet and cook for 5 to 7 minutes in champagne broth.
Turn off the gas and garnish the soybean curry with green coriander leaves. Now serve hot curry on a plate.