Soya Chaap Masala

Another scrumptious north Indian recipe, Soya Chaap Masala. Soya Chaap is first marinated then cooked in onion-tomato based masala. Totally appetizing, goes perfectly well with Lachha Paratha, Missi Roti, Tandoori Roti or Naan.

Tip: I have used canned soya chaap in this recipe. Link to buy.

Also try: Dhaba Style Achaari Paneer, Matar Mushroom, Veg Jalfrezi or Soya Granules Sabji.

Course: Main Course

Cuisine: North Indian

Time: Preparation – 25 mins, Cooking – 25 mins, Total – 50 mins.

Servings: 4-5.

Ingredients:

  1. Soya Chaap – 500 grams
  2. Curd (Yogurt) – 3/4 cup
  3. Onion – 2 large (finely chopped)
  4. Tomato – 5 medium (coarsely puree)
  5. Ginger – 1 inch
  6. Garlic – 6 cloves
  7. Green Chili – 5-6
  8. Black Cardamom – 2
  9. Green Cardamom – 2
  10. Cinnamon Stick – 1/2
  11. Black Peppercorns – 5-6
  12. Bay Leaf – 2
  13. Clove – 2
  14. Cumin Seeds – 1 tsp
  15. Ground Black Pepper – 1/4 tsp
  16. Kashmiri Red Chili Powder – 3 tsp
  17. Coriander Powder – 3 tsp
  18. Turmeric Powder – 1 tsp
  19. Cumin Powder – 1 tsp
  20. Garam Masala Powder – 1 tsp
  21. Dried Fenugreek Leaves (Kasuri Methi) – 1 tsp
  22. Ghee (Clarified Butter) – 3 tbsp
  23. Finely Chopped Coriander Leaves for garnishing
  24. Water – 1.5 to 2 cups
  25. Salt to taste.

PS: 1 Cup = 250 ML.

How to make Soya Chaap Masala

  1. Drain and wash soya chaap as per instructions on the can. Cut each chaap into 3-4 pieces diagonally 
  2. Air-fry on 400 F for 15 mins or deep fry the chaap pieces until golden brown. Keep aside
  3. Take a mixing bowl. Add curd, 1 tsp kashmiri red chili powder, ground black pepper and salt. Mix well and prepare the marinade
  4. Add fried chaap pieces to the bowl, coat well and let it rest
  5. While chaap is marinating, take a grinding jar. Add ginger, garlic and green chilies. Grind to make a paste, keep aside
  6. Heat 3 tbsp ghee in a pan or kadai. Add black cardamon, green cardamom, bay leaf, cinnamon stick, cloves and black peppercorns. Saute until fragrant
  7. Add cumin seeds and let it splutter
  8. Add onions and saute until translucent
  9. Add ginger-garlic-green chili paste, saute until onions are golden brown
  10. Add turmeric powder, 2 tsp kashmiri red chili powder, coriander powder and cumin powder. Mix and saute for a few seconds
  11. Add pureed tomatoes and salt. Mix and cook until ghee starts to separate
  12. Add marinated chaap and cook on a medium flame for about 5-7 mins, stirring occasionally
  13. Add 1.5 to 2 cups of water, depends on the consistency you prefer. Mix and bring it to a boil on a high flame
  14. Add crushed dried fenugreek leaves and garam masala powder. Mix and cook on a medium for about 5-7 mins, stirring occasionally
  15. Add chopped coriander leaves and mix well. Your Soya Chaap Masala is ready!!! Relish with your favorite bread.

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