Soya Chaap Curry is a delicious vegetarian gravy made using Soyabean Chaap. It can be made in various ways but sharing my favorite way to make it today. Here is how to make it.
Here are some more Soya Recipes that you can try – Soya Chunks Manchurian and Tandoori Soya Chaap.
Jump to:
What is Soya Chaap?
Soya chaap is a product made using soybean as its main ingredients.
This vegan and vegetarian ingredients taste just like meat when prepared nicely and is a great alternative to paneer for vegetarians.
It looks very similar to Seekh Kebabs when it comes to its appearance and texture, but it is 100 percent vegetarian.
It is popularly used to make Curries or Tikka, which can be made in various ways.
Soya chaap is a good source of protein and therefore if you are following a High Protein diet, this ingredient is apt for you. But as flour is also used in making of Chaap, it has a good amount of carbohydrates as well.
But once in a while, You can make this Curry for your weekly meals to get the much-needed protein intake.
About This Recipe
Soya Chaap Curry is a North Indian recipe, that is very popular when it comes to rich and creamy festive curries.
Deep Fried Soya Chaap is marinated into a yogurt masala and then added to a rich curry made with tomatoes and fried onions.
Soya Chaap is one of those vegetarian ingredients that has always been compared to mutton or chicken due to its texture.
And when made into a curry, the soya curry tastes very similar to a non vegetarian curry. Therefore, it is also named as Vegetarian’s meat.
But we should agree on this! That Soya has a flavour and taste of its own, which is unique in its own way and a delicious ingredient to make some rich curries other than Paneer. And therefore you must give this curry a try, I am sure you will make it again and again.
This curry is,
- Delicious
- Rich
- Easy to make
- High in protein
- Apt for festive meals
Ingredients
Soya Chaap – Although can make soya chaap at home, I would recommend buying it from the market as making it from scratch is a very time-consuming process and is not worth the effort in my opinion.
These come both dried and canned. If you are using the dried chaap, make sure to soak them in water until softened.
For the marination of Chaap – Chaap is marinated with butter, salt, chaat masala, and curd and kept aside for 20 minutes so that it soaks up the flavor well.
Whole Spices – A few whole spices are also added while making the gravy to enhance the flavor. I have used green cardamom, cloves, cinnamon, and bay leaves.
For the ground masala – For the base gravy, we will make a ground masala with ingredients such as ginger, garlic, tomato, green chili, and fried onion. The addition of fried onions is a game-changer when it comes to this curry.
Onions – We will add more onions while making the gravy because they really add to the taste and also these thinly sliced onions give a nice crunch to the rich curry.
Spice Powders – For the gravy, we will need some basic spice powders such as coriander powder, turmeric powder, Kashmiri red chili powder, roasted cumin powder, and salt.
Coriander Leaves – Lastly, we will garnish our curry with some freshly chopped coriander leaves.
Step By Step Recipe
Heat oil for frying in a pan. Deep fry the chaap until golden brown on low heat.
Drain in a bowl. Add butter, salt, chaat masala, and curd and mix well. Keep aside for 20 minutes.
To make the curry, add ginger, garlic, tomato, green chili, and fried onion in a blender and blend to make a smooth paste.
Keep the paste aside.
Heat oil in a pan. When the oil is hot, add green cardamom, cloves, cinnamon and bay leaves and let them crackle for a few seconds.
Add onion and fry until nicely browned.
Add the tomato ginger garlic green chilli onion paste and cook for 3-4 minutes.
Now add coriander powder, turmeric powder, Kashmiri red chili powder, roasted cumin powder and salt to taste. Cook for 3-4 minutes until oil starts to separate from the sides.
Add 1 cup of water and fried chaap and cook for 3-4 minutes.
Garnish with fresh coriander and serve hot.
Frequently Asked Questions
You can either roast or deep fry them to add in your curries. You can also boil these.
To boil the chaap, add them into the water with a bit of salt in it, it helps soften the chaap and also removes the odor from it. Now squeeze the excess water from them and put it into the gravy.
If using dried chaap, remove them from the stick after soaking once they are softened. The canned chaap can be removed from the stick immediately after opening the can.
Usually, all-purpose flour is used while making the Soya Chaap. Therefore, it is not gluten-free.
But you can make it gluten-free at home or there are many Gluten Free Chaap available in the market under different brands, you can opt for one of those.
Variations
There are so many variations such as Soya Tikka Masala, Malai Soya, Achari Chaap, Chaap Chilli, Kadai, Tawa Chaap, Hariyali Chaap, Shahi Chaap, and many more.
If you also make it at home often and have a different recipe for it, do share it with me. I would love to try it at home.
Serving Suggestions
This delicious curry tastes great with any Indian Bread such as Roti, Tawa Paratha, Laccha Paratha, or even with Missi Roti.
You can also serve it with Steamed Rice, Jeera Rice or any lightly spiced Pulao.
I also like to serve it with my Festive meals.
You might also like
Recipe Card
Soya Chaap Curry Recipe
Ingredients
- 5-6 Soya Chaap (cut into 5-6 pieces)
- Oil (For frying)
- 1 tbsp Butter
- 1 tsp Salt
- 1 tsp Chaat Masala
- 1/4 cup Hung Curd
For The Gravy:
- 2 tsp Ginger (Chopped)
- 2 tsp Garlic (Chopped)
- 1 cup Tomato (Chopped)
- 2-3 Green Chillies
- 1/4 cup Fried Onions
- 4 tbsp Oil
- 2-3 Green Cardamom
- 2-3 Cloves
- 1 inch Cinnamon Stick
- 2-3 Bay Leaves
- 1/2 cup Onion (Sliced)
- 2 tsp Coriander Powder
- 1/2 tsp Turmeric Powder
- 2 tsp Kashmiri Red Powder
- 1/2 tsp Roasted Cumin Powder
- Salt (to taste)
Instructions
- Heat oil for frying in a pan.
- Deep fry the chaap until golden brown on low heat. Drain in a bowl.
- Add butter, salt, chaat masala and curd and mix well.
- Keep aside for 20 minutes.
- To make the curry, add ginger, garlic, tomato, green chilli and fried onions in a blender and blend to make a smooth paste.
- Keep the paste aside.
- Heat oil in a pan.
- When the oil is hot, add green cardamom, cloves, cinnamon and bay leaves and let them crackle for a few seconds.
- Add onion and fry until nicely browned.
- Add the tomato ginger garlic green chilli onion paste and cook for 3-4 minutes.
- Now add coriander powder, turmeric powder, Kashmiri red chilli powder, roasted cumin powder and salt to taste.
- Cook for 3-4 minutes until oil starts to separate from the sides.
- Add 1 cup of water and fried chaap and cook for 3-4 minutes.
- Garnish with fresh coriander and serve hot.
Niketa
Hi Neha,
Do you reckon this recipe will work with Soya chunks instead of chaap?
Neha Mathur
Yes it will. Do try.
Annika
I tried this recipe today and it tasted awesome! I loved Soya Chaap when I was living in Delhi last year, but I made it with soya Chunks since we don’t get Chaap here in Germany.
The combination of the chaat masala/curd marinade and the gravy was sooo tasty. I’m sure it tastes great with paneer as well 🙂
Neha Mathur
Happy to hear!