Soya Chaap Recipe- Authentic Indian Gravy with Spices

Last Updated on 2 months by Neha Deshmukh

Soya Chaap Recipe – Authentic Indian Gravy with Spices

Hey everyone! If you’re looking for a delicious and satisfying vegetarian meal packed with flavour, you have to try this Soya Chaap recipe. I stumbled upon this dish a few years ago, and it’s become a regular in my kitchen – it’s just so comforting and versatile. It’s a fantastic alternative to meat, and the gravy is seriously addictive!

Why You’ll Love This Recipe

This Soya Chaap recipe isn’t just about a meat substitute; it’s about a beautiful blend of Indian spices creating a rich, flavourful gravy. It’s relatively easy to make, perfect for a weeknight dinner, and always a crowd-pleaser. Plus, it’s a fantastic way to get a good dose of protein! You’ll love how the soya chaap soaks up all those wonderful flavours.

Ingredients

Here’s what you’ll need to create this magic:

• 275 grams soya chaap sticks
• 0.5 teaspoon turmeric powder
• 1 teaspoon red chili powder
• 1 teaspoon cumin powder
• 2 teaspoons coriander powder
• 0.25 teaspoon garam masala powder
• 1 teaspoon salt
• 2 teaspoons ginger-garlic paste
• 0.5 cup whisked curd (yogurt)
• 3 tablespoons oil
• 1 cinnamon stick
• 3 cloves
• 2 green cardamoms
• 1 tej patta (Indian bay leaf)
• 5 black peppercorns
• 1 cup finely chopped onions
• 0.5 cup finely chopped tomatoes
• 1 tablespoon chopped coriander leaves
• 1 tablespoon chopped mint leaves
• 1 cup water

Ingredient Notes

Let’s talk ingredients! Soya chaap is a fantastic source of plant-based protein, made from soybean. You can usually find it in the refrigerated section of Indian grocery stores, or even some well-stocked supermarkets.

Now, about those spices! Indian spice blends can vary so much from region to region. Feel free to adjust the chili powder to your liking – I like a little kick, but you can definitely tone it down. And don’t skip the tej patta (Indian bay leaf)! It adds a unique, subtle flavour that really elevates the dish. If you can’t find it, I’ve included substitution advice in the FAQs. Using full-fat yogurt gives the best marinade, but low-fat works in a pinch.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, rinse and drain the soya chaap sticks thoroughly to get rid of that brine they come in. Then, chop them into bite-sized pieces – about 1-2 inches long is perfect.
2. Now for the marinade! In a bowl, combine the soya chaap with turmeric powder, red chili powder, cumin powder, coriander powder, garam masala powder, salt, ginger-garlic paste, and whisked curd. Mix well, ensuring every piece is coated. Let this marinate for at least 20-30 minutes. The longer, the better!
3. Heat oil in a pan over medium heat. Add the cinnamon stick, cloves, cardamoms, tej patta, and peppercorns. Let them sizzle for a minute or so until they become fragrant – this is where the magic starts!
4. Add the chopped onions and sauté until they turn golden brown. This usually takes about 5-7 minutes. Then, stir in the chopped tomatoes and cook until they soften and become mushy.
5. Time to add the marinated soya chaap! Mix it into the onion-tomato masala and sauté for another 5-6 minutes, until the oil starts to separate from the mixture. This means the chaap is nicely browned and the flavours are melding together.
6. Add the chopped coriander and mint leaves. Pour in the water, cover the pan, and simmer for about 10 minutes, or until the gravy thickens to your liking.
7. Give it a final taste and adjust the salt if needed. Garnish with some fresh herbs and serve hot!

Expert Tips

• Don’t overcrowd the pan when sautéing the soya chaap. Work in batches if necessary to ensure even browning.
• For a richer flavour, you can add a tablespoon of cashew paste to the gravy during the simmering stage.
• If the gravy is too thick, add a little more water. If it’s too thin, simmer uncovered for a few more minutes.

Variations

• Vegan Adaptation: Simply swap the yogurt for a plant-based yogurt alternative like cashew or soy yogurt.
• Spice Level Adjustment: If you prefer a milder flavour, reduce the amount of red chili powder. For a spicier kick, add a pinch of cayenne pepper or some chopped green chilies. My friend, Priya, loves to add a dash of Kashmiri chili powder for colour and mild heat.
• Festival Adaptations: During Navratri or other fasting periods, you can skip the onions and garlic to make this dish vrat-friendly.

Serving Suggestions

This Soya Chaap gravy is incredibly versatile! It tastes amazing with naan, roti, paratha, or even plain steamed rice. A side of raita (yogurt dip) and a simple salad completes the meal perfectly.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

FAQs

1. What is Soya Chaap and where can I find it?

Soya Chaap is a vegetarian meat alternative made from soybean. It’s a great source of protein and has a slightly chewy texture. You can find it in most Indian grocery stores, usually in the refrigerated section.

2. Can I use a different type of yogurt for the marinade?

Yes, you can! Full-fat yogurt gives the best results, but low-fat or Greek yogurt will also work. Just make sure it’s plain and unsweetened.

3. How can I adjust the gravy thickness?

If the gravy is too thick, add a little more water. If it’s too thin, simmer uncovered for a few more minutes to allow it to reduce.

4. What is Tej Patta and can I substitute it?

Tej Patta is Indian bay leaf, and it has a slightly different flavour profile than regular bay leaves. If you can’t find it, you can use 1-2 regular bay leaves as a substitute, but the flavour won’t be quite the same.

5. Can this recipe be made in an Instant Pot?

Absolutely! Sauté the spices and onions as directed, then add the marinated soya chaap, tomatoes, and water. Pressure cook on high for 5 minutes, followed by a natural pressure release.

6. How long can marinated soya chaap be stored?

Marinated soya chaap can be stored in the refrigerator for up to 24 hours. This actually allows the flavours to develop even further!