Here’s a delicious Soya Chaap Recipe, a curry that’s tangy, hearty, and bursting with flavors and aroma. This Soya Chaap Masala recipe features tender, chewy, and meaty soya chaap. The gravy is made with a rich onion-tomato masala base, cooked with yogurt marinated soya chaap pieces, fresh herbs like coriander and mint, and a medley of spices. You’ll love it, for sure!
About Soya Chaap
I know many people enjoy soya chaap, and I’ve received numerous requests for recipes featuring this ingredient. Given its popularity and the interest from readers, I’m excited to share this Soya Chaap Recipe with you.
This is a tangy, flavorful, and robustly spiced Soya Chaap Masala curry. Inspired by my mom’s recipe, I prepare this North Indian-style Soya Chaap Masala Recipe variation on special occasions when we crave the delightful taste of soya chaap. I also make tandoori soya chaap, which is a favorite in my household.
For those unfamiliar with soya chaap, it’s a type of mock meat made from soybeans. It has a unique combination of softness and chewiness.
While it can be prepared at home, the process is time-consuming, so it’s commonly made commercially and is easily available online or in supermarkets.
Soya chaap is made from soaked, ground soybeans mixed with all-purpose flour, with the amount of flour varying across brands. Always check the labels to know what you’re buying.
When purchasing canned soya chaap, opt for a trusted brand and ensure you check the manufacturing and expiry dates.
Commercially made soya chaap always comes in a brine, which is basically a solution of salt and water, with less or more concentration of the salt.
While buying, ensure the product should be within its shelf life and free from any signs of spoilage.
Avoid soya chaap that smells off, feels slimy or sticky, or shows visible mold. If you notice any of these signs, it’s better to discard it.
Additionally note that Soya Chaap is a highly processed food, so enjoy it occasionally and once in a while.
About Soya Chaap Masala Recipe
This Soya Chaap Recipe features a yogurt base curry and incorporates traditional Indian spices along with aromatics like onions, ginger, garlic, and a touch of tomatoes. I also include some fresh mint leaves for added flavor.
The soya chaap chunks are first marinated in a flavorful mixture of yogurt, ginger, garlic and ground spices. This marination significantly enhances their taste and aroma in the Soya Chaap Masala curry.
Since the chaap readily absorbs flavors, marinating it is a great way to add more deeper, robust and richer flavors to the curry.
Next, onions and tomatoes are sautéed with whole spices to create a classic onion-tomato masala. The marinated soya chaap is then added to this masala and cooked further.
The mixture is simmered with water until the soya chaap becomes tender and the curry develops its rich flavors.
While I haven’t grilled, air-fried, or pan-fried the marinated soya chaap in this Soya Chaap Masala Recipe, you can choose to do so. If pre-cooking, add the prepared chaap to the gravy once it is ready.
This Soya Chaap Recipe pairs perfectly with roti, phulka, naan or steamed rice for a hearty and satisfying meal.
Step-by-Step Guide
How to Make Soya Chaap Masala
Marinate Chaap
1. First, remove the chaap from the can or package. You will need 275 grams soy chaap sticks or about 5 chaap sticks.
Remove the sticks from each chaap and discard these. Squeeze each chaap lightly to remove the brine.
Later rinse thoroughly in fresh water a few times using a bowl. Press lightly to remove any extra water. Drain all of the water and set aside.
Rinsing helps to remove the brine flavor as well as any excess brine. Make sure to follow the package instructions to prep them.
Chop the chaap into bite-sized pieces or chunks. Do not chop small as they disintegrate while cooking.
Take the chopped soya chaap in a mixing bowl.
2. Add the following ground spices:
- ½ teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon cumin powder
- 2 teaspoons coriander powder
- ¼ teaspoon garam masala powder
- 1 teaspoon salt or according to taste
3. Next, add 2 teaspoons ginger-garlic paste and ½ cup whisked curd (125 grams).
4. Gently, mix evenly and marinate soya chaap for 20 to 30 minutes.
Meanwhile, prep by chopping onions and tomatoes.
Make Onion-Tomato Masala
5. After the soya chaap is marinated, start by making the curry or gravy.
Heat 3 tablespoons oil in a sauté pan or kadai (wok) or sauté pan. You can also use 2 tablespoons oil, if you prefer.
When the oil becomes hot, add the below listed spices altogether. You can set them aside in a small bowl or plate before you begin heating the oil.
- 1 cinnamon
- 3 cloves
- 2 green cardamoms, lightly crushed
- 1 tej patta, halved
- 5 black peppercorns
Fry these spices until fragrant ensuring you do not burn or brown them.
6. Next, add 1 cup finely chopped onions (110 grams). You can thinly slice the onions too.
7. Sauté onions until golden, stirring often. You can sauté them on medium-low or medium heat.
You could opt to sauté them until light golden.
8. Next, add ½ cup finely chopped tomatoes (80 grams).
9. Sauté until the tomatoes soften. Sprinkle water if the tomatoes stick onto the pan and mix to deglaze.
Sauté Marinated Chaap
10. After the tomatoes have softened and you see oil separating from the sides, switch off the heat.
Add the marinated soya chaap together with any leftover yogurt marinade from the bowl.
11. Mix thoroughly.
12. Switch on the heat and sauté the mixture on low or medium-low heat, stirring often, for 5 to 6 minutes or until you see oil separating on the sides or floating on the top layer in the masala.
13. Add 1 tablespoon each of chopped coriander leaves and mint leaves. Mix again.
Make Soya Chaap Masala
14. Pour 1 cup water.
15. Combine the water with the masala and mix thoroughly.
16. Cover and simmer on low to medium-low heat for 10 minutes, so that the chaap absorbs the flavors of the curry.
17. Once the curry is cooked, you will see the some specks of oil floating on the top. Ensure that the chaap is cooked properly and not taste raw or undercooked.
Check taste and add a few pinches of salt, if needed.
Salt rounds up the flavors of the spices and yogurt in this recipe. If the salt is less, the curry will lack flavors. So, it is important that correct quantity of salt is added.
At this point, you can add some cream for a rich restaurant-style curry.
Serving Suggestions
18. Garnish with freshly chopped mint or coriander leaves. Serve the Soya Chaap Masala with your favorite Indian bread, such as Chapati, Paratha or Naan. It also pairs well with bread rolls or pav and even a regular bread.
For a rice option, enjoy it with steamed rice or fragrant Jeera Rice. Complement the meal with a side of Kachumber Salad or Pickled Onions.
You can also serve this Soya Chaap Masala Recipe alongside sliced onions, cucumbers, tomatoes, and a few lemon wedges for a refreshing touch.
Expert Tips
- Quality of soya chaap: Use fresh soya chaap for the best results. If using canned soya chaap, ensure it is within its shelf life. Rinse it thoroughly to remove the brine and its flavor. For frozen soya chaap, thaw it completely before preparation.
- Adding yogurt (curd): Use fresh yogurt made from whole milk. Avoid low-fat yogurt, as it may separate in the gravy.
- Substitutions & enhancements: Replace chopped onions with ⅔ cup of onion paste if preferred. Swap oil with ghee for a richer flavor.
- Adjusting spices & herbs: Customize spices to suit your taste. Be sure to include mint, as it enhances the flavor of the curry. For a nutty aroma, crush and sprinkle kasuri methi (dried fenugreek leaves) on the curry.
- Cooking the curry: Avoid overcooking, as it may cause the soya chaap to become too soft and break apart in the gravy.
- Making a rich curry: For a restaurant-style curry, add cream or cashew paste for extra richness.
- Vegan option: For a vegan version with a coconut twist, substitute yogurt with ½ cup thick coconut milk or canned coconut milk. Do not marinate the soya chaap with coconut milk. Instead, marinate it with ginger-garlic paste and ground spices. Add coconut milk to the curry after it’s fully cooked. Simmer gently for a couple of minutes until slightly heated. Adjust the consistency as needed when using coconut milk.
FAQs
Rinse the canned soya chaap thoroughly under running water to eliminate the brine flavor. If needed, soak it briefly in clean water and then rinse again.
Marinating the soya chaap is recommended as it enhances its flavor. The yogurt, ginger-garlic, and spices in the marinade infuse the chaap with a delightful taste.
Use fresh yogurt made from whole milk. Whisk the yogurt well before adding it to the curry, and ensure the heat is turned off or at a low when you mix it in. Avoid using low-fat or sour yogurt.
Avoid overcooking the curry, as excessive simmering can make the soya chaap too tender and cause it to disintegrate. Cook just until the chaap is tender and the gravy is cooked well.
This Soya Chaap Recipe can be stored in an airtight container in the refrigerator for up to 1 day. Reheat it gently on the stovetop in a pan, adding a splash of water if needed to adjust the consistency.
More Similar Curries To Try!
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Soya Chaap Masala Recipe
A delicious Soya Chaap Recipe that’s tangy, hearty, and bursting with flavors and aroma. This Soya Chaap Masala features tender, chewy, and meaty soya chaap. The gravy is made with a rich onion-tomato masala base, cooked with yogurt & spices marinated soya chaap chunks, fresh herbs like coriander, mint, and a medley of spices. Best served with steamed rice or roti or paratha.
Prep Time 10 minutes
Cook Time 20 minutes
Marinating Time 20 minutes
Total Time 50 minutes
Prevent your screen from going dark while making the recipe
Marinating Soya Chaap
Remove the sticks from each chaap and discard them. Squeeze each chaap lightly to get rid of the brine.
- Place them in a bowl and rinse thoroughly in fresh water a few times. Press lightly to remove any extra water. Drain all of the water and set aside.The rinsing helps to remove the brine flavor if any. Additionally, make sure to follow the package instructions to prep them.
Chop the chaap into bite-sized pieces or chunks. Do not chop them small as they disintegrate while cooking.
Take the chopped soya chaap in a mixing bowl.
Add turmeric powder, red chilli powder, cumin powder, coriander power, garam masala powder, ginger garlic paste, salt and beaten curd to the soy chaap pieces.
Gently mix and marinate for 20 to 30 minutes.
Meanwhile prep further by chopping onions and tomatoes.
Making Soya Chaap Masala
Heat oil in a pan or pot. When the oil becomes moderately hot, add the whole spices – cinnamon, cloves, green cardamom (lightly crushed), tej patta and black peppercorns.
Fry these spices in oil lightly until fragrant. Make sure you do not brown or burn them.
Next add finely chopped onions and sauté until golden.
Add finely chopped tomatoes. Mix well and sauté the tomatoes until they soften.
Sprinkle water if the tomatoes stick on to the pan and deglaze.
Turn off heat and add marinated soy chaap.
Mix thoroughly.
Switch on the heat and sauté on a low to medium-low heat, stirring often for 5 to 6 minutes or until you see oil specks on the sides or top of the masala.
Add the chopped mint, coriander leaves and mix.
Add water and stir to combine.
Cover pan with a lid and simmer the Soya Chaap Curry for 10 minutes on low to medium-low heat.
Once the cooking is done, turn off the heat. Do ensure that the chaap is cooked properly and must not taste raw or undercooked.
- Check the taste and add a few pinches of salt if needed. Remember that salt rounds up the flavors of the spices and yogurt in this recipe. If the salt is less the flavors would feel lacking. So it is important that correct amount of salt is added.
Garnish Soya Chaap Masala with chopped mint or coriander leaves. Serve the Soya Chaap Curry with steamed basmati rice, roti, paratha, naan or bread.
- You could use fresh soya chaap. If using canned soya chaap it should be within its shelf period. Also lightly press, squeeze and then rinse it in fresh water very well to get rid of the brine and its flavor.
- For frozen chaap, thaw it before prepping.
- To make a plant based version, add ½ cup of thick coconut milk. However do not marinate the chaap with the coconut milk. Instead, marinate it with ground spice powders and ginger-garlic paste. Once the curry is fully cooked, add coconut milk. Simmer gently for a couple of minutes until lightly heated. You can easily adjust the consistency as needed when you add coconut milk.
- Instead of adding finely chopped onions, choose to add ⅔ cup of onion paste. Make sure to use fresh yogurt and not sour one. The yogurt should be made from whole milk. Yogurt made from toned milk or low fat milk can separate in the gravy.
- You could use ghee instead of oil.
- Be sure to add mint leaves, as it gives a lovely taste and flavor to the curry.
- Adjust spices according to your taste buds.
- For a richer restaurant style curry, consider adding cream or cashew paste.
- If you like the nutty aroma of kasuri methi (dry fenugreek leaves), crush and sprinkle it over the curry.
- Remember that overcooking the curry will lead to the chaap becoming too tender and falling apart in the gravy. Hence avoid overcooking.
- I have not grilled, air-fried, or pan-fried the marinated soya chaap, but you could choose to do so. If pre-cooking the chaap, add it to the curry once it is ready.
Nutrition Facts
Soya Chaap Masala Recipe
Amount Per Serving
Calories 265 Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 3g19%
Polyunsaturated Fat 3g
Monounsaturated Fat 11g
Cholesterol 4mg1%
Sodium 1071mg47%
Potassium 282mg8%
Carbohydrates 13g4%
Fiber 5g21%
Sugar 3g3%
Protein 16g32%
Vitamin A 470IU9%
Vitamin B1 (Thiamine) 0.04mg3%
Vitamin B2 (Riboflavin) 15mg882%
Vitamin B3 (Niacin) 0.4mg2%
Vitamin B6 38mg1900%
Vitamin B12 76µg1267%
Vitamin C 6mg7%
Vitamin D 0.03µg0%
Vitamin E 5mg33%
Vitamin K 4µg4%
Calcium 82mg8%
Vitamin B9 (Folate) 14µg4%
Iron 16mg89%
Magnesium 21mg5%
Phosphorus 55mg6%
Zinc 1mg7%
* Percent Daily Values are based on a 2000 calorie diet.
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