Indulge in this delightful Soya Chaap Recipe, a curry that’s tangy, hearty, and brimming with flavors and aromas. This Soya Chaap Masala features tender, chewy, and meaty soya chaap, enveloped in a rich onion-tomato masala gravy, enhanced with yogurt-marinated soya chaap pieces, fresh herbs like coriander and mint, and a medley of spices. You’re bound to love it!
About Soya Chaap
Soya chaap has garnered a loyal following, and numerous requests for recipes featuring this ingredient have come my way. Given its popularity, I’m thrilled to share this Soya Chaap Recipe with you.
This dish is a tangy, flavorful, and robustly spiced Soya Chaap Masala curry. Inspired by my mother’s recipe, I prepare this North Indian-style variation on special occasions when we crave the delightful taste of soya chaap. I also enjoy making tandoori soya chaap, which is a household favorite.
For those unfamiliar with soya chaap, it is a type of mock meat made from soybeans, offering a unique combination of softness and chewiness. While it can be made at home, the process is time-consuming, making commercially available options a convenient choice.
Soya chaap is made from soaked, ground soybeans mixed with all-purpose flour, with variations in flour content across brands. Always check the labels when purchasing.
When buying canned soya chaap, choose a reputable brand and check the manufacturing and expiry dates. Commercially made soya chaap typically comes in a brine solution, so ensure the product is within its shelf life and free from spoilage signs.
Avoid soya chaap that has an off smell, feels slimy or sticky, or shows visible mold. If you notice any of these signs, it’s best to discard it.
Note that Soya Chaap is a highly processed food, so enjoy it occasionally.
About Soya Chaap Masala Recipe
This Soya Chaap Recipe features a yogurt-based curry infused with traditional Indian spices and aromatics such as onions, ginger, garlic, and tomatoes. Fresh mint leaves are also included for added flavor.
The soya chaap chunks are marinated in a flavorful mixture of yogurt, ginger, garlic, and ground spices, significantly enhancing their taste and aroma in the Soya Chaap Masala curry.
Since the chaap readily absorbs flavors, marinating it is an excellent way to impart deeper, 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 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 meal.
How to Make Soya Chaap Masala
Marinate Chaap
1. Start by removing the chaap from the can or package. You will need 275 grams of soya chaap sticks or about 5 chaap sticks.
Remove the sticks from each chaap and discard them. Squeeze each chaap lightly to remove the brine.
Rinse thoroughly in fresh water several times using a bowl. Press lightly to remove any excess water. Drain all of the water and set aside.
Rinsing helps eliminate the brine flavor. Be sure to follow the package instructions for preparation.
Chop the chaap into bite-sized pieces or chunks, avoiding small pieces that may disintegrate during cooking.
Place 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 to taste
3. Add 2 teaspoons of ginger-garlic paste and ½ cup of whisked curd (125 grams).
4. Gently mix everything together and marinate the soya chaap for 20 to 30 minutes.
Meanwhile, chop the onions and tomatoes.
Make Onion-Tomato Masala
5. After marinating the soya chaap, start preparing the curry or gravy.
Heat 3 tablespoons of oil in a sauté pan or kadai (wok). You can also use 2 tablespoons of oil if you prefer.
Once the oil is hot, add the following spices:
- 1 cinnamon stick
- 3 cloves
- 2 green cardamoms, lightly crushed
- 1 tej patta (bay leaf), halved
- 5 black peppercorns
Fry these spices until fragrant, ensuring they do not burn.
6. Next, add 1 cup of finely chopped onions (110 grams). You can also thinly slice the onions.
7. Sauté the onions until they turn golden, stirring frequently. You can sauté them on medium-low or medium heat until they are light golden.
8. Add ½ cup of finely chopped tomatoes (80 grams).
9. Sauté until the tomatoes soften. If they stick to the pan, sprinkle some water and mix to deglaze.
Sauté Marinated Chaap
10. Once the tomatoes have softened and you see oil separating from the sides, turn off the heat.
Add the marinated soya chaap along with any leftover yogurt marinade from the bowl.
11. Mix thoroughly.
12. Turn 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 of the masala.
13. Add 1 tablespoon each of chopped coriander leaves and mint leaves. Mix again.
Make Soya Chaap Masala
14. Pour in 1 cup of water.
15. Combine the water with the masala and mix thoroughly.
16. Cover and simmer on low to medium-low heat for 10 minutes, allowing the chaap to absorb the flavors of the curry.
17. Once the curry is cooked, you will see some specks of oil floating on top. Ensure that the chaap is properly cooked and doesn’t taste raw or undercooked.
Check the taste and add a few pinches of salt if needed. Salt enhances the flavors of the spices and yogurt in this recipe. If the salt is insufficient, the curry will lack depth. It’s crucial to add the correct amount of salt.
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 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 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 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.
