Soya Chaap Masala Gravy Recipe

Soya Chaap Masala Gravy Recipe with step by step photos and video recipe – is a tasty and delicious curry made with home-made soya chaaps. It is an ideal meat substitute Indian curry that would provide the same texture and flavour as any meat-based curry. This curry tastes absolutely lip-smacking with some hot ghee smeared chapatis or lachha parathas.

Soya chaap is enriched with protein and is equally tempting to eat. This delight is a pure vegetarian dish but is considered equivalent to non-vegetarian dishes. A super delicious and easy to make soya chaap curry recipe and a perfect fit for a dinner party or get-together’s with family or friends.

Soya Chaap is one of those vegetarian ingredients that has always been compared to mutton or chicken due to its texture. And when made into a curry, the soya curry tastes very similar to a non vegetarian curry. Therefore, it is also named as Vegetarian’s meat.

Soya Chaap Masala is a popular street dish in Delhi and many other North Indian Cities. Soya Chaap Gravy is vegetarian dish which can be easily made at home. It is full of protein and taste delicious.

Soya Chaap Masala is a dish where Soya Chaap pieces are fried and marinated, and than added into a spiced onion-tomato based fragrant gravy.

I am not a huge fan of soya recipes. I feel soya chunks are tasteless and give you a meat-like texture and hence I generally avoid it. But having said that, soya-based recipes are frequently prepared at home as it is my husband’s new favourite dish. As a matter of fact, he has very much liking to soya recipes be it chaap masala gravy, or any another stater or curry made with soyabean.

According to him, soya provides a lot of protein for vegetarians and hence it is a must for us vegetarians. Moreover, it also helps to reduce the weight as it supplies the protein and helps to fill your tummy soon and thus reduces food intake

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How To Make Soya Chaap Masala (Step By Step Instructions With Photos) :

cutting and frying the chaap :

1. Collect all the required ingredients.

2. Take soya chaap and rinse well in water.

3. I have used frozen homemade soya chaap, you can use fresh, frozen or canned. You can thaw our homemade frozen chaap sticks by place them in the kitchen at room temperature till thawed and then use.

4. Remove the Soya Chaap from the sticks and cut them into 1-1.5 inch chunks.

5. Make sure not to make very small pieces of the soya chaap. 

6. Place a deep pan or kadhai on high heat and pour in oil.

7. Once hot, add the chaap chunks in hot oil.

8. Deep fry the pieces in hot oil on a low-medium flame, stirring occasionally.

9. Fry the chunks until they turn slightly golden brown in color and crispy from all sides. This will take about 6-8 minutes.

10. Use a slotted spoon to remove the soya chaap pieces and place on kitchen paper napkins to drain excess oil.

marinating soya chaap :

1. Transfer the fried soya chaap into a bowl.

2. Now add hung curd, chaat masala, salt, red chilli powder, and garam masala.

3. Mix until all the fried Soya Chaap Chunks are well coated. 

4. Cover the bowl and marinate for 30 minutes.

making the curry base :

1. Heat 1 tbsp of oil in a kadai/pan on medium heat.

2. Add sliced onions.

3. Fry it over medium flame till golden in color. Keep stirring at regular intervals while frying onion. This would take about 5-7 minutes.

4. Then add ginger, garlic and green chillies.

5. Fry it for a minute.

6. Now put in chopped tomatoes.

7. Let it cook for 4 to 5 minutes until it turns soft and mushy.

8. Switch off the flame and let the mixture cool completely.

9. Once it has cooled down, transfer to a blender.

10. Grind to a smooth paste. No need to add water while grinding. 

11. Onion tomato paste is ready, keep aside. Our curry base is ready.

making masala soya chaap gravy :

1. Heat 2 tbsp of oil in a kadai on medium heat.

2. Now add 1 tbsp butter in it. Remember not to brown the butter, just melt it.

3. When the oil is hot, add whole spices like bay leaves, green cardamom, cinnamon, cloves and cumin seeds.

4. Fry till the aroma is released approximately for 8-10 seconds or until the spices turn aromatic. Make sure not to burn the spices.

5. Now add in prepared onion tomato paste.

6. Stir and cook it on a lower medium flame for about 5-7 minutes until all the moisture is gone and the mixture is nicely roasted.

7. Take care while sauteing as the paste splutters. If it is spluttering too much then partially cover the pan.

8. Add all the dry spice powders like salt, red chilli powder, turmeric powder, coriander powder, roasted cumin powder, and black pepper powder.

9. Give it a good mix to make sure that the spices are well combined.

10. Cook for 2-3 minutes until oil starts to separate from the sides.

11. Now, add the marinated soya chaap pieces.

12. Stir to combine and cook them over low heat for 3-4 minutes.

13. Pour 1 to 1.5 cups of water. Stir well to make a thick gravy. Add more water if needed.

14. Cover and let it simmer for 15-20 minutes on low flame.

15. Cook until the desired thickness of the gravy is achieved.

16. Once done, open the lid and check the consistency of gravy.

17. Then add crushed kasuri methi in it.

18. Mix properly and turn off the flame.

19. Serve soya chaap masala gravy hot with naan, rice or lachha paratha along with lachha pyaaz.

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RECIPE CARD :

SOYA CHAAP MASALA GRAVY RECIPE

Achala
Soya Chaap Masala Gravy Recipe is a tasty and delicious curry made with home-made soya chaaps.  
5 from 1 vote
Prep Time 10 mins
Cook Time 1 hr
Resting Time 20 mins
Total Time 1 hr 30 mins
Course Main Course
Cuisine North Indian
Servings 6 servings
Calories 149 kcal

Ingredients
  

for marination :

  • 8 stick homemade soya chaap
  • Oil for frying
  • ½ cup hung curd
  • 1 tsp chaat masala
  • ½ tsp chilli powder
  • ½ tsp garam masala
  • ½ tsp salt

for onion tomato base :

  • 1 tbsp oil
  • 3 medium size onion sliced
  • 1 inch ginger
  • 3-4 garlic cloves
  • 2 green chilies chopped
  • 4 medium size tomato sliced

for masala gravy :

  • 2 tbsp oil
  • 1 tbsp butter
  • 2 bay leaf
  • 1 inch cinnamon
  • 5 cloves
  • 2 pods green cardamom
  • 1 tsp cumin seeds
  • ½ tsp turmeric
  • ½ tsp chilli powder
  • 2 tsp coriander powder
  • ½ tsp black pepper powder
  • 1 tsp roasted cumin powder
  • Salt to taste
  • cup water or as required
  • 1 tsp kasuri methi crushed

Instructions
 

cutting and frying the chaap :

  • Collect all the required ingredients.
  • Take soya chaap and rinse well in water.
  • I have used frozen homemade soya chaap, you can use fresh, frozen or canned. You can thaw our homemade frozen chaap sticks by place them in the kitchen at room temperature till thawed and then use.
  • Remove the Soya Chaap from the sticks and cut them into 1-1.5 inch chunks.
  • Make sure not to make very small pieces of the soya chaap.
  • Place a deep pan or kadhai on high heat and pour in oil.
  • Once hot, add the chaap chunks in hot oil.
  • Deep fry the pieces in hot oil on a low-medium flame, stirring occasionally.
  • Fry the chunks until they turn slightly golden brown in color and crispy from all sides. This will take about 6-8 minutes.
  • Use a slotted spoon to remove the soya chaap pieces and place on kitchen paper napkins to drain excess oil.

marinating soya chaap :

  • Transfer the fried soya chaap into a bowl.
  • Now add hung curd, chaat masala, salt, red chilli powder, and garam masala.
  • Mix until all the fried Soya Chaap Chunks are well coated.
  • Cover the bowl and marinate for 30 minutes.

making the curry base :

  • Heat 1 tbsp of oil in a kadai/pan on medium heat.
  • Add sliced onions.
  • Fry it over medium flame till golden in color. Keep stirring at regular intervals while frying onion. This would take about 5-7 minutes.
  • Then add ginger, garlic and green chillies.
  • Fry it for a minute.
  • Now put in chopped tomatoes.
  • Let it cook for 4 to 5 minutes until it turns soft and mushy.
  • Swich off the flame and let the mixture cool completely.
  • Once it has cooled down, transfer to a blender.
  • Grind to a smooth paste. No need to add water while grinding.
  • Onion tomato paste is ready, keep aside. Our curry base is ready.

making masala soya chaap gravy :

  • Heat 2 tbsp of oil in a kadai on medium heat.
  • Now add 1 tbsp butter in it. Remember not to brown the butter, just melt it.
  • When the oil is hot, add whole spices like bay leaves, green cardamom, cinnamon, cloves and cumin seeds.
  • Fry till the aroma is released approximately for 8-10 seconds or until the spices turn aromatic. Make sure not to burn the spices.
  • Now add in prepared onion tomato paste.
  • Stir and cook it on a lower medium flame for about 5-7 minutes until all the moisture is gone and the mixture is nicely roasted.
  • Take care while sauteing as the paste splutters. If it is spluttering too much then partially cover the pan.
  • Add all the dry spice powders like salt, red chilli powder, turmeric powder, coriander powder, roasted cumin powder, and black pepper powder.
  • Give it a good mix to make sure that the spices are well combined.
  • Cook for 2-3 minutes until oil starts to separate from the sides.
  • Now, add the marinated soya chaap pieces.
  • Stir to combine and cook them over low heat for 3-4 minutes.
  • Pour 1 to 1.5 cups of water. Stir well to make a thick gravy. Add more water if needed.
  • Cover and let it simmer for 15-20 minutes on low flame.
  • Cook until the desired thickness of the gravy is achieved.
  • Once done, open the lid and check the consistency of gravy.
  • Then add crushed kasuri methi in it.
  • Mix properly and turn off the flame.
  • Serve soya chaap masala gravy hot with naan, rice or lachha paratha along with lachha pyaaz.

Nutrition

Calories: 149kcalCarbohydrates: 13gProtein: 3gFat: 10gSaturated Fat: 2gTrans Fat: 1gCholesterol: 8mgSodium: 293mgPotassium: 364mgFiber: 4gSugar: 6gVitamin A: 874IUVitamin C: 18mgCalcium: 70mgIron: 1mg
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