Soya Chaap Masala
Bring the rich, flavorful essence of North Indian cuisine to your table with this delectable Soya Chaap Masala recipe. Tender pieces of golden-brown soya chaap are simmered in a luscious, buttery tomato-based gravy infused with aromatic spices like cumin, garam masala, and crushed kasuri methi. Cream adds a velvety texture to the dish, while fresh coriander leaves provide a vibrant finishing touch. Perfectly balanced with the heat of green chilies and the warmth of aromatic spices, this protein-packed vegetarian curry pairs beautifully with naan, roti, or basmati rice. Ready in just an hour, this hearty and indulgent dish is ideal for special occasions or an indulgent weekday treat. Satisfy your cravings for a restaurant-style curry with this irresistible homemade recipe!
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Recipe Information
Ingredients
- 500 grams Soya chaap
- 3 tablespoons Oil
- 2 tablespoons Butter
- 2 large, finely chopped Onions
- 3 large, pureed Tomatoes
- 2 teaspoons Ginger-garlic paste
- 2 chopped Green chilies
- 1 teaspoon Cumin seeds
- 1 teaspoon Turmeric powder
- 1 teaspoon Red chili powder
- 2 teaspoons Coriander powder
- 1 teaspoon Garam masala
- 2 teaspoons Kasuri methi (dried fenugreek leaves)
- 100 ml Cream
- 1 to taste Salt
- 2 tablespoons, chopped Fresh coriander leaves
Instructions
Begin by preparing the soya chaap. If using frozen chaap, let it thaw to room temperature. Then, cut the chaap sticks into medium-sized pieces.
Heat 2 tablespoons of oil in a deep pan over medium heat. Add the soya chaap pieces and sauté until golden brown in color. Remove from the pan and set aside.
In the same pan, add the remaining 1 tablespoon of oil and 2 tablespoons of butter. Once hot, add the cumin seeds and let them sizzle for a few seconds.
Add the finely chopped onions to the pan and sauté until they turn golden brown.
Stir in the ginger-garlic paste and chopped green chilies. Sauté for 2 minutes until the raw smell disappears.
Add the tomato puree, turmeric powder, red chili powder, coriander powder, and salt. Cook the mixture until the oil slightly separates from the masala, about 5-7 minutes.
Lower the heat and add the soya chaap pieces back to the pan. Mix well to coat them with the masala.
Pour in the cream and mix it well, ensuring the chaap is evenly coated.
Sprinkle garam masala and crushed kasuri methi over the top, mix well, and let the gravy simmer for 5 more minutes.
Garnish the dish with freshly chopped coriander leaves before serving.
Serve hot with naan, roti, or rice.
Nutrition Facts
Calories |
513 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.5 g | 47% | |
| Saturated Fat | 13.0 g | 65% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 46 mg | 15% | |
| Sodium | 919 mg | 40% | |
| Total Carbohydrate | 29.4 g | 11% | |
| Dietary Fiber | 6.7 g | 24% | |
| Total Sugars | 9.8 g | ||
| Protein | 21.6 g | 43% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 130 mg | 10% | |
| Iron | 3.9 mg | 22% | |
| Potassium | 780 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
