Introduction
Soya Chaap Masala is a popular North Indian adish that has gained immense popularity for its rich, creamy, and flavorful texture. Made from soya protein, soya chaap is a vegetarian meat alternative that beautifully absorbs the spices and flavors of Indian cuisine. If you’re looking for a hearty, satisfying meal that is vegetarian yet loaded with protein and flavors, Soya Chaap Masala is the perfect recipe for you. This dish pairs perfectly with naan, roti, or even steamed rice, making it an excellent option for lunch or dinner.
In this guide, we’ll take you through a step-by-step process to create the perfect Soya Chaap Masala that is both flavorful and nutritious.
Ingredients for Soya Chaap Masala:
For the Marination:
– 250 grams soya chaap (available in the frozen or canned section of supermarkets)
– 3 tablespoons thick yogurt or curd.
– 1 tablespoon ginger-garlic paste.
– 1 teaspoon red chili powder.
– 1 teaspoon turmeric powder.
– 1 teaspoon garam masala powder.
– 1 teaspoon coriander powder.
– 1 tablespoon lemon juice.
– Salt to taste.
For the Gravy:
– 2 medium-sized onions, finely chopped.
– 3 medium-sized tomatoes, pureed.
– 2 green chilies, slit lengthwise.
– 1 tablespoon ginger-garlic paste.
– 1/2 cup fresh cream (optional for extra richness)
– 1 teaspoon cumin seeds.
– 1 bay leaf.
– 2-3 green cardamoms.
– 1 cinnamon stick.
– 1 teaspoon red chili powder.
– 1 teaspoon turmeric powder.
– 1 tablespoon coriander powder.
– 1 teaspoon garam masala powder.
– 1 teaspoon kasuri methi (dried fenugreek leaves)
– 1/2 teaspoon sugar (optional)
– 3-4 tablespoons oil or ghee.
– Salt to taste.
– Fresh coriander leaves for garnishing.
Instructions for Preparing Soya Chaap Masala:
Step 1: Prepping the Soya Chaap
Before we begin cooking, you need to prepare the soya chaap. If you are using frozen soya chaap, thaw it according to the package instructions. If you’re using canned soya chaap, drain the excess water and rinse the chaap thoroughly.
Once the chaap is ready, remove it from the sticks (if applicable) and cut it into medium-sized pieces. You want to ensure the pieces are bite-sized for easy consumption.
Step 2: Marinating
In a large mixing bowl, combine the yogurt, ginger-garlic paste, red chili powder, turmeric powder,
garam masala powder, coriander powder, lemon juice, and salt. Mix these ingredients thoroughly to form a smooth marinade.
Add the soya chaap pieces to the marinade and coat them well. Let this sit for at least 30 minutes, allowing the soya chaap to absorb the flavors.
Step 3: Cooking the Marinated
After the marination time is complete, heat 2 tablespoons of oil in a pan over medium heat. Once the oil is hot, add the marinated soya chaap pieces and cook them until they turn golden brown on all sides. This should take about 6-8 minutes. Stir occasionally to ensure even cooking.
Once the chaap is cooked, remove it from the pan and set it aside for later use.
Step 4: Preparing the Masala Base
In the same pan, add an additional tablespoon of oil if necessary. Heat it on medium and add the cumin seeds, bay leaf, cardamom pods, and cinnamon stickLet the spices sizzle for a few moments, allowing them to release their fragrant essence into the air..
Next, toss in the finely diced onions and sauté until they develop a rich, golden hue. This step is essential as it helps build a rich, flavorful base for the gravy.
Add the ginger-garlic paste and green chilies to the onions and sauté for another 2-3 minutes until the raw smell of garlic disappears.
Step 5: Cooking the Tomato Puree
Once the onions and spices are cooked, pour in the pureed tomatoes. Stir well and cook the tomatoes for 8-10 minutes, or until the oil starts to separate from the mixture. This is a crucial step that ensures the gravy is well-cooked and rich in flavor.
Step 6: Adding Spices to the Gravy
At this stage, add the red chili powder, turmeric powder, coriander powder, and salt to the tomato-onion mixture. Stir everything together and let the spices cook for 2-3 minutes.
If you want a slightly sweeter gravy, you can add 1/2 teaspoon of sugar at this point. This will balance the tanginess of the tomatoes and bring a subtle sweetness to the dish.
Step 7: Incorporating the Cream.
To add a luxurious, creamy texture to the gravy, stir in the fresh cream. If you prefer a lighter version, you can skip the cream or substitute it with cashew paste for a nutty richness.
Once the cream is fully incorporated, add the cooked soya chaap pieces back into the pan. Stir everything gently to coat the soya chaap with the rich gravy.
Step 8: Finishing Touches
Finally, sprinkle garam masala powder and crushed kasuri methi over the dish. These spices give the Soya Chaap Masala its distinctive flavor and aroma.
Cover the pan with a lid and let the soya chaap simmer in the gravy for 5-7 minutes on low heat. This step allows the flavors to meld together, ensuring every bite is packed with taste.
Step 9: Garnishing and Serving
Once the soya chaap has simmered and the gravy has thickened to your desired consistency, turn off the heat. Garnish the dish with freshly chopped coriander leaves.
Your creamy, flavorful Soya Chaap Masala is now ready to serve! Enjoy this delicious dish with naan, tandoori roti, or jeera rice for a perfect Indian meal.
