Learn To Cook Soya Chaap In 7 Steps

Soya Chaap features pieces of soya protein that have a meaty texture, making it an excellent choice for those looking to enjoy a protein-rich vegetarian meal. The chaap pieces are usually marinated and then cooked in a robust, spiced gravy that infuses them with deep flavors.

Soya Chaap is a popular vegetarian dish in Indian cuisine, known for its rich flavor and meaty texture. It's made from soya protein and typically enjoyed as a main course or appetizer. Here's a straightforward recipe to make Soya Chaap:

1. Ingredient

- Soya Chaap (sticks or chunks): 250 grams (you can find these in Indian or Asian grocery stores, often pre-marinated)

- Yogurt: 1/2 cup

- Onion: 1 large, finely chopped

- Tomatoes: 2 medium, finely chopped

- Ginger-garlic paste: 1 tablespoon

- Green chilies: 2, finely chopped (adjust to taste)

- Oil: 2-3 tablespoons

- Cumin seeds: 1 teaspoon

- Mustard seeds: 1/2 teaspoon

- Turmeric powder: 1/2 teaspoon

- Red chili powder: 1 teaspoon

- Garam masala: 1 teaspoon

- Coriander powder: 1 teaspoon

- Kasuri methi (dried fenugreek leaves): 1 tablespoon

- Coriander leaves: A handful, chopped (for garnish)

- Salt: to taste

- Lemon juice: 1 tablespoon (optional)

2. Instructions:

Step 1- Prepare the Soya Chaap:

- If using dried soya chaap, soak it in warm water for 30 minutes to soften, then drain and cut into pieces. If using pre-marinated or ready-to-cook soya chaap, follow the package instructions for preparation.

Step 2- Cook the Soya Chaap:

- In a pan, heat 1 tablespoon of oil over medium heat. Add the soya chaap pieces and fry them until they are golden brown and slightly crispy. Remove and set aside.

Step 3- Prepare the Masala:

- In the same pan, add the remaining oil. Heat it and add cumin seeds and mustard seeds. Once they start to splutter, add the finely chopped onions and saut until they turn golden brown.

- Add the ginger-garlic paste and chopped green chilies. Cook for 1-2 minutes until the raw smell disappears.

Step 4- Add Tomatoes and Spices:

- Add the chopped tomatoes and cook until they turn soft and start to blend into the masala.

- Stir in the turmeric powder, red chili powder, coriander powder, and garam masala. Cook the mixture until the oil starts to separate from the masala.

Step 5- Add Yogurt:

- Lower the heat and add the yogurt, stirring continuously to avoid curdling. Cook for a few minutes until the yogurt is well combined with the masala.

Step 6- Combine Soya Chaap:

- Add the fried soya chaap pieces to the masala. Mix well to coat the chaap with the sauce.

- Cover and cook on low heat for 10-15 minutes, allowing the soya chaap to absorb the flavors and become tender. Stir occasionally.

Step 7- Finish and Garnish:

- Add kasuri methi and salt to taste. Stir well.

- Turn off the heat and garnish with fresh coriander leaves. You can also squeeze a bit of lemon juice if you like a tangy flavor.

Step 8- Serve:

- Serve hot with naan, roti, or rice. It also pairs well with a side of raita or salad.

Enjoy your homemade Soya Chaap! It's a hearty, flavorful dish that's sure to satisfy.