Soya Chaap Recipe – Creamy Coconut Almond Masala Curry

Last Updated on 2 months by Neha Deshmukh

Soya Chaap Recipe – Creamy Coconut Almond Masala Curry

Hey everyone! If you’re looking for a delicious and satisfying vegetarian curry, you have to try this Soya Chaap recipe. It’s a creamy, dreamy coconut and almond masala curry that’s bursting with flavour. I first stumbled upon this dish at a small restaurant near my home, and I’ve been trying to recreate it ever since – and I think I’ve finally nailed it! It’s become a regular in my kitchen, and I can’t wait to share it with you.

Why You’ll Love This Recipe

This Soya Chaap Curry isn’t just tasty; it’s a winner for so many reasons. It’s relatively quick to make (ready in under an hour!), packed with protein, and the creamy texture is just divine. Plus, the combination of coconut, almonds, and aromatic spices is seriously addictive. It’s a fantastic alternative to paneer or chicken, and a great way to add some variety to your weeknight meals.

Ingredients

Here’s what you’ll need to make this amazing Soya Chaap Curry:

• 500g soya chaap
• 1 cup yogurt
• 1 tbsp lemon juice
• 2 medium onions
• 1/4 cup dry coconut
• 10-12 almonds
• 1 tsp kasuri methi (dried fenugreek leaves)
• 1 tsp kitchen king masala
• 1 tsp red chili powder
• 1 tsp black pepper powder
• 1/2 cup fresh cream (malai)
• 2 slit green chilies
• 2 tbsp oil
• 1/4 cup water (plus more if needed)
• Coriander leaves, for garnish

Ingredient Notes

Let’s talk ingredients! A few little tips to make sure everything comes together perfectly:

• Soya Chaap: This is a fantastic plant-based protein source made from soybean. It has a wonderfully meaty texture and absorbs flavours beautifully. You can usually find it in the refrigerated section of Indian grocery stores.
• Kasuri Methi: Don’t skip this! It has a unique, slightly bitter flavour that adds so much depth to the curry. Gently crush it between your palms before adding it to release its aroma.
• Malai/Fresh Cream: This is what gives the curry its signature richness. If you can get your hands on malai (the creamy layer from boiled milk), even better! It adds an extra layer of authentic flavour.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, remove the soya chaap from the sticks and slice it into bite-sized chunks. In a bowl, marinate the soya chaap with yogurt, lemon juice, salt, and black pepper. Let this sit for at least 40 minutes – the longer, the better!
2. While the soya chaap is marinating, let’s make the masala. Grind the dry coconut, almonds, and kasuri methi into a coarse powder. A food processor or a spice grinder works great for this.
3. Heat the oil in a pan over medium heat. Add the chopped onions and sauté until they turn a lovely pink colour.
4. Now, add the ground masala to the pan and cook for 2-3 minutes, stirring constantly. This helps to bloom the spices and release their flavours.
5. Add the marinated soya chaap pieces to the pan and cook for another 3-4 minutes, stirring frequently, until they’re lightly browned.
6. Pour in the fresh cream, red chili powder, pepper powder, and kitchen king masala. Mix everything well to coat the soya chaap evenly.

7. Add 1/4 cup of water and bring the curry to a simmer. Cook for about 5 minutes, or until the gravy has thickened to your liking. If it’s too thick, add a little more water.

8. Garnish with fresh coriander leaves and slit green chilies. Serve hot!

Expert Tips

• Don’t overcrowd the pan when cooking the soya chaap. Cook in batches if necessary to ensure even browning.
• Taste and adjust the seasoning as you go. Everyone’s spice preference is different!
• For a richer flavour, you can add a tablespoon of ghee (clarified butter) along with the oil.

Variations

• Vegan Adaptation: Swap the fresh cream for a plant-based cream alternative like cashew cream or coconut cream. It works beautifully!
• Spice Level: If you like things extra spicy, add more red chili powder or a pinch of cayenne pepper. My friend, Priya, always adds a chopped Serrano pepper for an extra kick.
• Gluten-Free: This recipe is naturally gluten-free, but always double-check the labels of your spice blends to be sure.

Serving Suggestions

This Soya Chaap Curry is fantastic with naan, paratha, roti, or even 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

Q: What is Soya Chaap and where can I find it?

A: Soya Chaap is a vegetarian meat alternative made from soybean. It’s known for its meaty texture and ability to absorb flavours. You can usually find it in the refrigerated section of Indian grocery stores.

Q: Can I use store-bought spice blends instead of making the masala?

A: While you can use store-bought blends, making your own masala really elevates the flavour. But if you’re short on time, a good quality garam masala can work in a pinch!

Q: How can I adjust the creaminess of the curry?

A: Add more or less fresh cream to achieve your desired consistency. You can also add a tablespoon of cashew paste for extra creaminess.

Q: What is the best way to serve Soya Chaap?

A: It’s delicious with Indian breads like naan or paratha, or with fluffy steamed rice.

Q: Can this recipe be made ahead of time?

A: Yes! You can marinate the soya chaap and make the masala paste a day in advance. This will save you time when you’re ready to cook.