Soya Chaap Masala Gravy Recipe | Soya Chaap Curry | Soya Chaap Sabji
Soya Chaap Masala Gravy Recipe | Soya Chaap Curry | Soya Chaap Sabji a unique and protein-rich Indian curry recipe made with soya chaap and a spice rich gravy sauce. It is an ideal meat substitute Indian curry that would provide the same texture and flavor as any meat-based curry. It tastes great when served with a combination of Indian flatbread like garlic naan, tandoori roti, kulcha or even with the choice of rice like pulav and biriyani.
Soya Chaap is mock meat or vegan meat made with soya beans. In northern India, the ribs of mutton or meat are called chaap. The soya meat is wrapped around wooden sticks to give a vegetarian leg-piece-like appearance. Hence, the name soya chaap.
Ingredients Required :
Soya Chaap: Use fresh or canned soya sticks for this curry recipe.
Cooking Oil: You can use ghee, refined oil, vegetable oil, or mustard oil.
Tomato Purée : One can use fresh tomato purée or store bought.
Spices: Bay Leaf, Black Cardamom, Cinnamon Stick, Cumin Seeds, Red Chili Powder, Turmeric Powder, Coriander Powder, Garam Masala, Kasuri Methi
Other Ingredients: Onion, Green Chilies, Ginger, Salt, Water, Fresh Coriander Leaves
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- 10 stick Soya Chaap (Approx)
- Oil (For frying)
- 1/2 cup Thick Curd
- 1/2 tsp Turmeric Powder (Haldi powder)
- 1/2 tsp Red Chili Powder (Lal Mirch Powder)
- Salt (To taste)
- 1/2 tsp Dry Mango Powder (Amchoor Powder)
- 2 tbsp Oil
- 1 Bay Leaf (Tez patta)
- 1 Cinnamon Stick (Dalchini)
- 1 Black Cardamom (Badi Elaichi)
- Salt (To taste)
- 1 tsp Cumin seeds (Jeera)
- 1/2 tsp Turmeric Powder (Haldi Powder)
- 1/2 tsp Red Chili Powder (Lal Mirch Powder)
- 1 tsp Coriander Powder (Dhaniya Powder)
- Water (As required)
- 1 tsp Fenugreek Leaves (Kasuri Methi)
- 1 Onion (Medium Size)
- Ginger (1 inch)
- 2 Tomatoes (Medium Size)
- Green Chilies
- 1/2 tsp Garam Masala
- Cilantro
At first, take soya chaap and rinse well in water. I have used canned soya chaap, you can use fresh, frozen or canned. Make sure to clean and squeeze off the water well.
Cut into pieces of the size you prefer. Note, if you have bigger pieces, then frying time will increase.
Fry the pieces in hot oil, stirring occasionally.
Make sure to fry on low to medium flame until the chaap turns golden and crisp.
Drain off and transfer to a bowl.
Add curd, turmeric powder, red chilli powder, amchoor powder and salt.
Mix well to combine everything well. Cover and marinate for 20-30 minutes.
In a large kadai heat 2 tbsp oil, Bay leaf, Cinnamon Stick, Black Cardamom and Cumin Seeds. Saute until the spices turn aromatic.
Saute onion and ginger until it turns golden brown. Add tomato puree and Saute well.
Now add turmeric powder, red chilli powder, coriander powder and salt to taste.
Saute until the spices turn aromatic. Make sure not to burn the spices.
Continuously stir and cook on medium flame until the oil separates.
Add marinated soya chaap and water adjusting consistency as required and green chilies.
Cover and simmer for 10-15 minutes or until soya chaap absorbs all the flavour and cooked completely.
Add garam masala, kasuri methi and cilantro (fresh coriander) mix well.
Finally, enjoy soya chaap masala gravy with roti or naan.
Use a heavy bottom pan that can handle the heat during the slow cooking process.
If you use frozen soya sticks or mock meat, thaw them at room temperature before marinating.
If you are using the dried chaap, make sure to soak them in water until softened.
Shallow fry and Marinate the soya meat with spices and curd and keeping aside for 20 minutes makes flavor penetrate deep within the layers of mock meat.
The soya chaap curry requires a slow cooking process. Hence, keep the gas flame between slow to medium to fry the masala.
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