Soya Chaap Masala Recipe - Restaurant-style
Soya Chaap Masala is a delicious and simple Indian vegetarian curry. This easy-to-prepare dish features soya chaap and is sure to be a hit. Let's get cooking!
Servings 6 people
Calories 298kcal
Cost Rs 250
Ingredients
- 500 g Soya Chaap 5 sticks – I used frozen Soya Chaap
For marination
- 1 teaspoon Red Chili Powder
- 1 teaspoon Turmeric Powder
- 1 teaspoon Cumin Powder
- 1 teaspoon Coriander Powder
- 1 teaspoon Tandoori Masala
- 1 teaspoon Sahi Garam Masala
- 1 teaspoon Salt
- ½ teaspoon Sugar
- 100 ml plain curd
- 1 tablespoon Ginger Paste
- 1 tablespoon Garlic Paste
To Cook Soya Chaap Masala
- 1 teaspoon whole Cumin seed
- 1 Dry Red Chili
- 2 Onions
- 2 Tomatoes
- 1 tablespoon Ginger Paste
- 1 tablespoon Garlic Paste
- 1 teaspoon Turmeric Powder
- 1 teaspoon Red Chili Powder
- 1 teaspoon Tandoori Masala
- 1 teaspoon Sahi Garam Masala
- 1 teaspoon Kasuri Methi/ dry Fenugreek leaves
- 1 teaspoon Salt
- 3 tablespoon Marinade from the remaining marinade used for marinating the Soya Chaap
- 50 ml Fresh Cream
- 1 tablespoon Ghee
- 4 tablespoon Vegetable Oil
Instructions
- For this dish, I used frozen soya chaap.
- Place the frozen soya chaap in water until they become soft, then take them off their sticks. This should take about 15 minutes for frozen ones.
- When they are soft, twist the stick to remove it.
- Next, cut the soya chaap into small ring shapes, as shown in the image.
- After that, mix together a marinade using plain curd, one teaspoon each of turmeric powder, red chili powder, salt, coriander powder, cumin powder, tandoori masala, and sahi garam masala, plus half a teaspoon of sugar. Also, add one tablespoon each of ginger and garlic paste to this mixture.
- Cover the soya chaap pieces with this marinade and let them sit at room temperature for 30 minutes before cooking.
- In the meantime, cut two onions and two tomatoes into slices.
- Warm two tablespoons of oil in a pan to lightly fry the marinated soya chaap. I use a flat pan for this part.
- Cook each side for 30 seconds, or until it turns light brown, then turn it over and cook the other side for 30 seconds.
- About 3 to 4 tablespoons of marinade will be left over, and you will use this for the gravy.
- Now, warm 2 tablespoons of vegetable oil in a Kadhai / deep cooking pot.
- Temper the oil with whole cumin seed and one dried red chili.
- Next, add sliced onion and cook until it turns light pink.
- Then add chopped tomatoes and cook until they become soft.
- Now, add one tablespoon each of ginger and garlic paste, and cook for two minutes on low heat until the strong smell of the ginger, garlic, and tomatoes is gone.
- After that, add the rest of the marinade and cook for one minute.
- Add one teaspoon each of turmeric powder, red chili powder, salt, and tandoori spice, then mix and cook for one minute.
- Pour in fresh cream and mix it well.
- At this point, crumble in one teaspoon of kasuri methi, then add one teaspoon of sahi garam masala and mix.
- Now, add the cooked soya chaap and stir.
- Cook on low heat for four to five minutes.
- If necessary, add a small amount of water to keep the chaap from drying out.
- When finished, add one tablespoon of ghee, mix well, and turn off the heat.
- Serve Soya chaap masala hot with Roti / Paratha / Rice / Pulao.
Notes
Recipe Variations
- You can find three kinds of soya chaap: fresh, canned, or frozen. If you choose canned soya chaap, remember to thaw and rinse it first because it's packed in salty water. I personally used frozen soya chaap, which needs to be kept in the freezer and thawed before cooking.
- Marinating soya chaap is crucial because it doesn't have much flavor on its own. A good marinade will give it taste.
- I like to add Tandoori masala to both the marinade and when I cook the Soya chaap masala. This step is optional, but it really adds a rich flavor to the curry.
- For cooking the curry, I use a combination of oil and ghee, but you can use just one or both, depending on your preference.
- I also use chopped onions and tomatoes in my curry. Alternatively, you could blend them into a paste before adding them to the dish.
Substitution
If you want to make a completely plant-based or vegan soya chaap masala, swap the yogurt and fresh cream for coconut milk and a cashew nut paste. For a tangy flavor, add a little lemon juice. You can simply use oil instead of ghee.Storage
You can store both canned and packaged frozen soya chaap in the freezer for the number of days indicated on their packaging before cooking. Fresh soya chaap, however, should only be stored for a maximum of one to two days. After cooking, any leftover soya chaap curry can be kept in an airtight container in the refrigerator for up to one to two days.Nutrition
Serving: 164g | Calories: 298kcal | Carbohydrates: 34g | Protein: 15g | Fat: 20g | Saturated Fat: 8g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Cholesterol: 24mg | Sodium: 1201mg | Potassium: 1016mg | Fiber: 6g | Sugar: 8g | Vitamin A: 480IU | Vitamin C: 6mg | Calcium: 90mg | Iron: 4mg
