Soya Chaap with Gravy

Soyabean Chap is primarily a North Indian delight and is considered equivalent of a non-vegetarian dish. This recipe is for making Soyabean chap. Soya chaap, enriched with proteins.

soya chaap


1). Soya chaap – 3-4 (250 grams)
2). Tomato – 3 (250 grams)
3). Ginger – 1 inch
4). Green chilly – 1 piece
5). Cream – 100 grams
6). Oil – 3-4 tbsp
7). Green coriander – 2-3 tbsp (fine chopped)
8). Asafoetida – 1 pinch
9). Cumin seeds – 1/4 tsp
10). Turmeric powder – 1/4 tsp
11). Red chilly powder – 1/4 tsp
12). Garam masala – less than 1/4 tsp
13). Coriander powder – 1 tsp
14). Dry fenugreek leaves – 1 tsp
15). Whole spices
Brown Cardamom -1
Cinnamon Stick -1
Clove – 2
Black pepper – 6-7
16). Salt – According to taste

How to Make:-

1). Make small cut in soya chaap.

2). Preheat oil in a pan. Place chaap chunks in hot oil. Fry the chunks until they turn slightly brown in color and take them out in a plate.

3). Finely grind tomato, ginger, green-chilly to make paste.

4). In oil, add cumin seeds and saute for while. After sauteing cumin seeds add asafoetida, turmeric powder, coriander powder, dry fenugreek seeds, whole garam masala, black pepper, cinnamon stick, clove and cardamom (peeled).

5). Saute the spices for few minutes and then add tomato-ginger-green chilly paste. Also add red chilly powder. Saute the masala until oil starts separating from it.

6). When oil starts separating from the gravy masala, add garam masala and cream into it. Stir constantly until masala simmers. After masala starts simmering add 1/2 cup water into it and stir constantly until gravy comes to boil.

7). Add some green coriander in the gravy and mix.

8). When gravy starts boiling add salt and soya chaap into it. Mix well. Cover the curry and cook for 4-5 minutes on low flame.

Serve Soya Chaap with butter-naan or plain chapati or any other indian bread.


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