Soya Chaap curry is a delicious vegetarian gravy dish made with soyabean chaaps cooked in a spicy masala. It is creamy , rich and very flavorful because soya chaap has the ability to absorb flavors from the gravy. Soya Chaaps are very popular in North India, specially Delhi. They are meat substitutes made with soya beans.
The texture and taste of soya chaap is very much like meat when prepared nicely, but its 100 percent vegetarian.
Ready made soya chaaps are easily available in supermarkets and grocery stores. However, the ready made chaaps are not always gluten free. It has plain flour ( maida ) as one of the ingredients.
Ingredients required :
Soya Chaap : I used ready made canned soya chaaps.
Ingredients for marination: Chaaps are marinated in butter, yogurt, chaat masala and salt for 20-30 minutes.
Whole Spices: Whole spices make the curry very aromatic. I used Bay leaf, cloves, black cardamom , green cardamom and cinnamon.
Tomato paste: For the base gravy, we will blend tomatoes with ginger, garlic , and green chillies.
Spice powders: Spices like turmeric, cumin powder, coriander powder, kasuri methi and garam masala will be required.
Other ingredients: Onion, salt , cream,tomato puree (optional) and fresh coriander leaves.
Soya Chaap Curry
Ingredients
For marinating soya chaap
- 5-6 Soya Chaap removed from sticks and cut in 5-6 rounds
- 1 tbsp Butter melted
- 2 tsp Chaat masala
- ¼ Cup thick yogurt
- 1 tsp Salt
- 4-5 tbsp Oil for shallow frying the chaap or more if you want to deep fry the chaap
For the Gravy
- 4-5 Onions finely chopped
- 6 Tomatoes Pureed
- ¼ cup Tomato puree (optional)
- 5-6 Garlic cloves Chopped
- 1 inch Ginger Chopped
- 4 tbsp Oil
- 3-4 Green Chillies Sliced
- 3 Green Cardamoms
- 1 inch Cinnamon stick
- 1 tsp Cumin seeds
- 1 Black Cardamom
- 4-5 Cloves
- 2 Bay leaves
- ½ tsp Turmeric powder
- 2 tsp Coriander powder
- 1 tso red chilli powder
- 1 tsp Kashmiri chilli powder
- 1 tsp Kasoori mathi
- ½ tsp Garam masala
- ¼ cup Cream
Instructions
- Heat Oil in a deep pan for frying the chaap.
- Shallow fry sliced chaap until golden brown and crisp on both sides on medium to low heat. If you want you can deep fry the chaap too.
- Drain fried soya chaap in a bowl.
- Next, add 1 tbsp butter, 1 tsp salt, 2 tsp chaat masala and 1/4 cup yogurt to the soya chaap and marinate for 20 mins.
- Next , to make gravy grind tomatoes with ginger, garlic and green chillies. Keep it aside.
- Heat oil in a deep pan. Once hot , add green cardamom, cloves, cinnamon, bay leaves and saute for 40-50 seconds.
- Next, add chopped onions and fry until nicely browned.
- Add tomato,ginger, garlic and chiili paste and saute for 3-4 minutes. Add puree , if using.
- Next, add turmeric powder, coriander powder, roasted cumin powder and salt .Fry on medium heat until oil separates.
- Add marinated chaap and mix nicely. Fry for 2-3 minutes.
- Next add 2 cups of warm water. Once the water starts boiling add 1 tsp kasuri methi , 1/2 tsp of garam masala and 1/4 cup cream.
- Cook on low- medium flame for 6-7 minutes until gravy thickens.
- Garnish with coriander. Enjoy!
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