Chaap Recipe with VRD Masale Whole Spices

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VRDADMIN

On June 12, 2025

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Here’s a flavorful recipe for Chaap (a deliciously spiced, vegetarian dish using soy or mock meat) using multiple whole spices from VRD Masale. This recipe combines rich, aromatic spices to create a mouthwatering, savory dish.

Ingredients:

250g vegetarian chaap (soy chaap or mock meat) – available at most Indian stores
2 tablespoons vegetable oil or ghee
1 large onion, finely chopped
1 tablespoon ginger-garlic paste
2 tomatoes, finely chopped
1/2 cup yogurt (optional for marination)
1 tablespoon lemon juice
1 tablespoon kasuri methi (dried fenugreek leaves)
Salt, to taste
Fresh coriander leaves, chopped (for garnish)
Whole Spices from VRD Masale:
2 bay leaves
1 teaspoon cumin seeds
1/2 teaspoon black mustard seeds
2-3 green cardamom pods
2-3 cloves
1-inch cinnamon stick
1 dried red chili (optional, for heat)
1 teaspoon black peppercorns
Ground Spices from VRD Masale:
1 teaspoon turmeric powder
1 tablespoon coriander powder
1 teaspoon cumin powder
1 teaspoon red chili powder (adjust to spice preference)
1 teaspoon garam masala (or your special spice blend)

Instructions:

Marinate the chaap: If using soy chaap, first boil it in water for 5-7 minutes to soften it. Drain and set aside to cool. If desired, marinate the chaap in a mixture of yogurt, lemon juice, salt, and half of the ground spices (turmeric, coriander, cumin, red chili powder) for 15-20 minutes for added flavor. This step is optional but adds more depth.

Prepare the whole spices: Heat 1 tablespoon of oil in a large pan over medium heat. Add the whole spices (bay leaves, cumin seeds, mustard seeds, green cardamom pods, cloves, cinnamon stick, dried red chili, and black peppercorns). Let them sizzle for about 30 seconds to release their aromas.

Sauté onions and ginger-garlic paste: Add the chopped onions to the pan and sauté until they become golden brown and soft, about 7-8 minutes. Add the ginger-garlic paste and sauté for another 1-2 minutes until the raw smell disappears.

Cook tomatoes and ground spices: Stir in the chopped tomatoes and cook until they soften and the oil begins to separate from the masala (about 5-7 minutes). Now, add the remaining ground spices (turmeric powder, coriander powder, cumin powder, red chili powder) and salt. Stir well and cook the spices for another 2 minutes.

Add chaap to the masala: Add the marinated chaap pieces into the pan and stir to coat them well in the masala. Cook for 5-7 minutes, allowing the chaap to absorb the spices and flavors.

Simmer with kasuri methi: Sprinkle the kasuri methi over the chaap and mix well. You can add a little water to adjust the consistency if needed. Cover and cook for an additional 5-10 minutes on low heat, allowing the flavors to blend and the chaap to cook through.

Finish with garam masala and garnish: Add the garam masala and stir it into the chaap. Cook for another 2-3 minutes to infuse the flavor. Garnish with fresh chopped coriander leaves.

Serve: Serve your Chaap hot with naan, roti, or steamed rice.

Notes:

The VRD Masale whole spices (such as cumin, cardamom, cloves, and cinnamon) create an aromatic base that enhances the rich flavor of the chaap.
Adjust the heat by increasing or decreasing the amount of red chili powder and dried red chili according to your preference.
You can make the dish richer by adding a little cream or cashew paste toward the end of cooking, for a creamy texture.
This Chaap recipe made with VRD Masale will be a hit at any meal with its rich, spicy, and aromatic flavor profile. Enjoy it as a delightful vegetarian main dish or as part of a larger feast!