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Punjabi Soya Chaap Recipe
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4.85 from 13 votes

Punjabi Soya Chaap Recipe

Punjabi Soya Chaap Recipe is an excellent vegetarian dish packed with proteins and real chicken like flavours. Learn how to make soya chaap masala in a few simple steps.  
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Course: Main Course
Cuisine: Indian
Servings: 4 Adults
Calories: 274kcal
Author: Hina Gujral


  • Heavy Bottom Kadhai


  • 6 soya chaap (soya sticks)
  • 1 teaspoon red chilli powder
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon Salt
  • 2 tablespoon refined oil

Ingredients For The Soya Chaap Gravy:

  • 1 bay leaf (tej patta)
  • 1 Cup fine chopped onion
  • 1 teaspoon ginger-garlic paste
  • 1 Cup tomato paste (grind 2 small-size tomato)
  • Salt to taste
  • 1 teaspoon red chilli powder
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon garam masala ( see recipe )
  • 2 green chilli, sliced
  • 1 tablespoon chopped fresh coriander leaves
  • 4 tablespoon mustard oil (sarson oil)


  • Gently remove soya chaap from the sticks. You can easily slide them using a fork. 
  • Cut them into big chunks. Make sure not to make very small pieces of the soya chaap. 
  • Dress soya chaap pieces in red chilli, turmeric and salt. Mix nicely. 
  • Heat refined oil in a pan. Saute soya chaap pieces till they are nicely roasted or light brown in colour. Transfer to a plate and set aside. 

How To Make Soya Chaap Masala Gravy:

  • Heat mustard oil in a heavy bottom pan or casserole. 
  • Add bay leaf. Fry till the aroma is released approximately for 2 - 3 seconds.
  • Next, add the chopped onion. Fry it over low flame till golden in colour. keep stirring at regular intervals while frying onion. 
  • Once onion is done add the ginger-garlic paste and fry it for 2 - 3 minutes or till the raw smell wafts away. 
  • Add the tomato paste, red chilli powder, turmeric and stir to combine. Fry the masala over low heat till it starts leaving the sides of the pan. Stirring at regular intervals.
  • Now, add the roasted soya chaap pieces. Stir to combine and cook them covered over low heat for 10 minutes. 
  • Open the lid, add approximately 1 Cup of water, garam masala, green chilli and chopped coriander. Mix and allow the gravy to simmer for next 10 minutes over low heat. 
  • Serve Punjabi Soya Chaap Masala with chapati, rice or lachha paratha. 


  • If you are using frozen soya chaap defrost them as per packet instructions before marinating in the spices.
  • To reduce the thickness of gravy add approximately 2 Cups of water instead of 1 Cup.   


Calories: 274kcal | Carbohydrates: 19g | Protein: 4g | Fat: 22g | Saturated Fat: 2g | Sodium: 902mg | Potassium: 742mg | Fiber: 5g | Sugar: 11g | Vitamin A: 1295IU | Vitamin C: 20mg | Calcium: 37mg | Iron: 3mg