Soya Gravy Chaap | Soya Masala Chaap
Soya Gravy Chaap, also known as Soya Masala Chaap, is a rich and flavorful North Indian dish made from protein-packed soya sticks (chaap) simmered in a creamy, spiced tomato-onion gravy. The chaap pieces are first marinated in curd and spices, then grilled or sautéed until slightly crisp, and finally cooked in a luscious gravy infused with ginger-garlic, garam masala, kasuri methi, and cream or butter for richness. Popular as a vegetarian alternative to meat-based curries, this dish is hearty, aromatic, and best served with naan, paratha, or jeera rice.
Ingredients
For Boiling
- Soya Chaap – 6nos
- Water – 1lt
For Curry
- Oil – 4 tbsp
- Black cardamom – 1 no
- Cardamom – 4nos
- Cloves – 5nos
- Cinnamon – 1 smalls stick
- Shahi Jeera – 1tsp
- Onion chopped – 1½ cup
- Green chilli – 1no
- Butter – 2 tbsp
- Garlic chopped – 1tbsp
- Ginger chopped – 1 tbsp
- Turmeric – ¾ tsp
- Kashmiri chilli powder – 1 tbsp
- Coriander powder – 1 tbsp
- Tomatoes chopped – 3cups
- Salt – to taste
- Cashewnuts – handful
- Water – 2 cups
For Marination
- Mustard oil – 4tbsp
- Kashmiri chilli powder – 1tbsp
- Salt – to taste
- Garlic pastes – 1tsp
- Ginger paste – 1tsp
- Thick curd – ¼ cup
- Chaat masala – 1tsp
- Kasoori Methi powder – ½ tsp
For Roasting Soya Chaap
- Oil – 2tbsp
For Finishing
- Butter – 1 tbsp
- Green chilli slit – 1 no
- Water – ½ cup
- Kasoori Methi Powder – ¼ tsp
- Sugar – a large pinch
- Salt – to taste
- Cream – ¼ cup Cream – ¼ cup
Instructions
- Add 1lt water in a pan and bring it to a boil. Drop in soya chaap and boil for about 2 mins. Remove them from the boiling water and keep aside.
- In a fresh bowl add mustard oil, kashmiri chilli powder, salt, curd and chaat masala. Mix then and then marinate the chaap in this marinade.
- Heat a pan and drizzle little oil and cook the champ on the hot pan on both sides. Remove and cut them into ½ inch thick cuts and keep aside.
- For the curry mix all the ingredients and cook till the tomatoes get mashy. Blend them to make a fine puree and pass through a strainer.
- Now Heat a pan and add butter. Add ginger chopped and green chilli slit and pour in the gravy. Add kashmiri chilli powder and a dash of water so that chilli won't burn. Now add the curry along with salt, sugar, kasoori Methi powder and cook to a coating consistency. Drop the soya chaap and cook for 2-3mins. Remove from heat, pour the cream. Stir carefully and serve hot.
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