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aerial shot of soya chaap masala in a white ceramic bowl
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4.86 from 27 votes

Punjabi Soya Chaap Recipe

If you are a soya chaap lover, then surely this curry recipe is worth a try. I am sharing a Punjabi-style masala soya chaap recipe.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Main Course
Cuisine: Indian
Servings: 4 Adults
Calories: 243kcal
Author: Hina Gujral

Equipment

  • Heavy Bottom Kadhai

Ingredients

Ingredients For Marinade

  • 4 soya chaap (soya sticks)
  • 1 teaspoon ginger-garlic paste (get recipe)
  • 1 teaspoon red chilli powder
  • ½ teaspoon turmeric powder
  • ½ teaspoon salt or to taste
  • 2 tablespoon curd or yogurt

Ingredients For Tomato Paste

  • 1 Cup tomato chopped
  • 1 tablespoon garlic cloves
  • 1 tablespoon ginger, chopped
  • 4 Kashmiri red dried chilies
  • ¼ Cup hot water

Ingredients For Gravy

  • 6 tablespoon refined oil
  • 1 bay leaf (tej patta)
  • 4 green cardamom (elaichi)
  • 1 black cardamom (badi elaichi)
  • 1 teaspoon cumin seeds (jeera)
  • 1 Cup fine chopped onion
  • 1 ¼ teaspoon salt or to taste
  • 1 teaspoon red chilli powder
  • 1 teaspoon turmeric powder
  • 1 teaspoon coriander powder
  • 1 Cup water, at room temperature
  • 1 teaspoon garam masala ( see recipe )
  • 1 tablespoon dried fenugreek leaves (kasuri methi)
  • 2 tablespoon chopped fresh coriander

Instructions

  • Gently remove soya chaap from the sticks. You can easily slide them using a fork. Cut the chaap into bite-size round or oval pieces.
  • Marinate chaap with salt, ginger-garlic paste, curd, red chili powder, and turmeric powder. Mix to coat each piece with the marinade masala. Keep aside for 30 minutes to 1 hour.
  • Heat 4 tablespoon of oil in a pan for shallow frying. Once the oil is hot, fry the soya chaap till crisp and golden from both sides. Transfer fried soya chunks to a bowl and set aside.
  • Blend fresh tomatoes, ginger, garlic, Kashmiri red chilies, and hot water to a smooth paste. Keep it aside.
  • Heat remaining oil in the same heavy bottom pan or kadhai. 
  • Add whole spices (green cardamom, black cardamom, bay leaf) and saute for 40 – 50 seconds to release their aroma. Next, add onion, and fry till golden.
  • Add tomato paste, turmeric, red chili powder, and coriander powder. Fry over low heat till oil separates from the masala.
  • Add 1 cup water to make gravy, kasuri methi, and garam masala. Allow the curry to simmer over low heat till the sauce thickens.
  • Add fried soya chaap, mix, and simmer the curry once again covered for 5 minutes. This step ensures that chaap absorbs the flavor of the gravy.
  • Garnish with fresh coriander leaves.
  • Serve Punjabi Soya Chaap Masala with chapati, rice or lachha paratha. 

Notes

  • If you are using frozen soya chaap defrost them as per packet instructions before marinating in the spices.
  • You can marinate soya chaap overnight as well.
 

Nutrition

Calories: 243kcal | Carbohydrates: 10g | Protein: 3g | Fat: 22g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 14g | Trans Fat: 0.1g | Cholesterol: 1mg | Sodium: 1048mg | Potassium: 261mg | Fiber: 3g | Sugar: 3g | Vitamin A: 639IU | Vitamin C: 10mg | Calcium: 58mg | Iron: 2mg