soya chaap masala gravy recipe | soya chaap curry | soya chaap sabji

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this post is also available in ಕನ್ನಡ (Kannada), and हिन्दी (Hindi)

soya chaap masala gravy recipe | soya chaap curry | soya chaap sabji with detailed photo and video recipe. a unique and protein-rich indian curry recipe made with soya chaap and a unique spice rich gravy sauce. it is an ideal meat substitute indian curry that would provide the same texture and flavour 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 currysoya chaap masala gravy recipe | soya chaap curry | soya chaap sabji with step by step photo and video recipe. north indian curry or particularly the punjabi curries are known for their creamy, spicy gravy curries. these are generally limited to mixed vegetable, paneer, mushroom or a combination of these to make an ideal side dish for indian flatbread. however, there are other alternatives in vegetarian and soya chaap maasala gravy recipe is one such option with meat-like taste and texture.

well to begin with 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. 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 developed a taste to mock meat recipes from popular asian cuisines. 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. having said that chaap is a combination of soya chunks, spices and flour which helps to give it a meat-like texture and taste. if you feel soya is not an option for you, you can replace it with paneer or any vegetables though.

soya chaap masala gravy recipe

furthermore, some more additional tips, suggestions and variations to the soya chaap masala gravy recipe. firstly, in my previous post, i have shown how to prepare soya chaap using a stick. well, it can be made at home but can be time-consuming and tiring too. hence i would recommend buying a good quality soya chaap from indian grocery store. secondly, i have chopped these to small cubes so that it is easy to serve and also consume with roti/chapathi. but there isn’t any hard and fast rule to use it as it is. you may use the full-length chaap in your curry. lastly, you may use the same curry base and use the soy chunks as an alternative to the soya chaap. as a matter of fact, you can use a combination of soya chaap and soya chunks in your curry.

finally, i request you to check my other related curry recipes collection with this post of soya chaap masala gravy recipe. it mainly includes my other related recipes like meal maker curry, soya chaap, soya keema, soya chunks kurma, soya chunks curry, soya chunks fry, curry base, corn capsicum masala, biryani gravy, aloo shimla mirch ki sabji. further to these i would also like to mention my other related recipe categories like,

soya chaap masala gravy video recipe:

recipe card for soya chaap masala gravy recipe:

soya chaap curry

soya chaap masala gravy recipe | soya chaap curry | soya chaap sabji

HEBBARS KITCHEN
soya chaap masala gravy recipe | soya chaap curry | soya chaap sabji
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Prep Time 10 mins
Cook Time 45 mins
Resting Time 30 mins
Total Time 1 hr 25 mins
Course curry
Cuisine north indian
Servings 4 Servings
Calories 217 kcal

Ingredients 

for marination:

  • 10 stick soya chaap
  • oil (for frying)
  • ½ cup curd (thick)
  • ½ tsp turmeric
  • ½ tsp chilli powder
  • ½ tsp garam masala
  • ½ tsp salt

for onion tomato base:

  • 2 tbsp oil
  • 2 onion (sliced)
  • 1 tsp ginger garlic paste
  • 4 tomato (sliced)

for curry:

  • 2 tbsp oil
  • 1 tsp butter
  • 1 bay leaf
  • 1 inch cinnamon
  • 5 cloves
  • 2 pods cardamom
  • 1 tsp cumin
  • ½ tsp turmeric
  • ½ tsp chilli powder
  • 1 tsp coriander powder
  • ½ tsp cumin powder
  • 1 cup water
  • 1 tsp kasuri methi (crushed)

Instructions
 

how to marinate soya chaap:

  • firstly, 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.
  • deep 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 ½ cup curd, ½ tsp turmeric, ½ tsp chilli powder, ½ tsp garam masala and ½ tsp salt.
  • mix well to combine everything well.
  • cover and marinate for 30 minutes.

how to make curry base:

  • firstly, in a large kadai heat 2 tbsp oil.
  • saute 2 onion, 1 tsp ginger garlic paste until it turns golden brown.
  • add 4 tomatoes and saute until it turns soft and mushy.
  • cool completely and transfer to the mixi.
  • blend to smooth paste. onion tomato paste is ready, keep aside.

how to make masala soya chaap recipe:

  • firstly, in a large kadai heat 2 tbsp oil and 1 tsp butter.
  • add 1 bay leaf, 1 inch cinnamon, 5 cloves, 2 pods cardamom and 1 tsp cumin. saute until the spices turn aromatic.
  • now add ½ tsp turmeric, ½ tsp chilli powder, 1 tsp coriander powder and ½ tsp cumin powder.
  • saute until the spices turn aromatic. make sure not to burn the spices.
  • now add in prepared onion tomato paste.
  • continuously stir and cook on medium flame until the oil separates.
  • further, add in marinated soya chaap and cook for 2 minutes.
  • add 1 cup water and mix well adjusting consistency as required.
  • cover and simmer for 15 minutes or until soya chaap absorbs all the flavour and cooked completely.
  • also, add 1 tsp kasuri methi and mix well.
  • finally, enjoy soya chaap masala gravy with roti or naan.

Nutrition

Calories: 217kcalCarbohydrates: 13gProtein: 5gFat: 17gSaturated Fat: 2gTrans Fat: 1gCholesterol: 3mgSodium: 323mgPotassium: 429mgFiber: 4gSugar: 6gVitamin A: 1217IUVitamin C: 21mgCalcium: 87mgIron: 2mg

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how to make soya chaap curry with step by step photo:

how to marinate soya chaap:

  1. firstly, 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.
  2. cut into pieces of the size you prefer. note, if you have bigger pieces, then frying time will increase.
  3. deep fry the pieces in hot oil, stirring occasionally.
  4. make sure to fry on low to medium flame until the chaap turns golden and crisp.
  5. drain off and transfer to a bowl.
  6. add ½ cup curd, ½ tsp turmeric, ½ tsp chilli powder, ½ tsp garam masala and ½ tsp salt.
  7. mix well to combine everything well. cover and marinate for 30 minutes.

how to make curry base:

  1. firstly, in a large kadai heat 2 tbsp oil.
  2. saute 2 onion, 1 tsp ginger garlic paste until it turns golden brown.
  3. add 4 tomatoes and saute until it turns soft and mushy.
  4. cool completely and transfer to the mixi.
  5. blend to smooth paste. onion tomato paste is ready, keep aside.

how to make masala soya chaap recipe:

  1. firstly, in a large kadai heat 2 tbsp oil and 1 tsp butter.
  2. add 1 bay leaf, 1 inch cinnamon, 5 cloves, 2 pods cardamom and 1 tsp cumin. saute until the spices turn aromatic.
  3. now add ½ tsp turmeric, ½ tsp chilli powder, 1 tsp coriander powder and ½ tsp cumin powder.
  4. saute until the spices turn aromatic. make sure not to burn the spices.
  5. now add in prepared onion tomato paste.
  6. continuously stir and cook on medium flame until the oil separates.
  7. further, add in marinated soya chaap and cook for 2 minutes.
  8. add 1 cup water and mix well adjusting consistency as required.
  9. cover and simmer for 15 minutes or until soya chaap absorbs all the flavour and cooked completely.
  10. also, add 1 tsp kasuri methi and mix well.
  11. finally, enjoy soya chaap curry with roti or naan.
    soya chaap masala gravy recipe

notes:

  • firstly, use a generous amount of oil to taste like a restaurant-style.
  • also, if you are not comfortable, deep frying the soya chaap pieces, you can pan fry with less oil.
  • additionally, cook the soya really well else it may cause indigestion.
  • finally, soya chaap masala recipe tastes great when prepared spicy.

this post is also available in ಕನ್ನಡ (Kannada), and हिन्दी (Hindi)