Soya Chaap Masala Recipe

Soya Chaap is the go-to dish for vegetarians because it has the same texture as meat and tastes amazing. This Soya Chaap Masala is a gravy dish made from soya chaap chopped and cooked in a spicy masala. It has whole spices which will bring more aroma to the dish. It’s an exclusive Kashmiri-style recipe, so if you’re fond of Kashmiri food, then you surely need to try this out.

Soya is a vegetarian protein alternative and many fitness freaks incorporate this in their diet to get stronger and build muscle. Soya Chaap Masala is flavorful and a great meal option for people who love soya or soya chunks.

How to make Soya Chaap Masala

Step – 1 Fry the soya chaap

Heat oil in a kadhai and then add soya chaap. Fry them until they turn golden brown in color. Once done, transfer them to an absorbent paper to drain excess oil.

Step – 2 Saute onions in the kadhai

In the same kadhai, add black cardamom, green cardamom, bay leaf, cloves, and cinnamon stick. Saute for 2-3 mins. Then add onions, and saute till they turn golden brown in color. Now, add 1 tbsp water and stir to mix well. Cook for at least 2 more minutes.

Step – 3 Prepare the masala

Add red chili and dried ginger powder. Stir to mix well and then cook for 2 mins. Then add 2 tbsp of water and mix well. Lower the gas flame and pour lightly beaten yogurt. Stir so that the yogurt doesn’t curdle. Now, add salt and cook for 5 minutes.

Step – 4 Add fried soya chaap to the masala.

Once done, add fennel powder followed by soya chaap. Mix well and then add 1 1/2 cups of hot water. Cook for 5 minutes and then add in garam masala. Cook for 2 mins and check if the soya chaap masala is ready. If the curry is thick, add water and cook for a while.

Step – 5 Your Soya Chaap Masala is ready to serve

Turn off the gas flame and garnish it with fresh coriander leaves. Serve it alongside butter naan or parathas. Enjoy the meal.

Ingredients of Soya Chaap Masala

• 6 Servings
• 300 gm chopped into cubes soya chaap
• 2 inch cinnamon stick
• 5 gm crushed lightly green cardamom
• 1 gm bay leaf
• 2 medium chopped onion
• salt as required
• 1 3/4 teaspoon fennel seeds powder
• handful coriander leaves
• 2 tablespoon vegetable oil
• 1 gm crushed lightly black cardamom
• 3 gm clove
• 1 1/2 gm powdered kashmiri red chilli
• 1 1/4 teaspoon dried ginger powder
• 120 ml beaten yoghurt (curd)
• 1 teaspoon garam masala powder