Soya Chaap Recipe | Soya Chaap Masala

Ingredients

For Marination

• 275 grams soy chaap sticks – or 5 sticks, chopped
• ½ teaspoon turmeric powder
• 1 teaspoon red chilli powder
• 1 teaspoon cumin powder
• 2 teaspoons coriander powder
• ¼ teaspoon garam masala
• 2 teaspoons ginger garlic paste
• 1 teaspoon salt or add according to taste
• ½ cup or (125 grams) curd (yogurt) – whisked or beaten until smooth

For Curry

• 3 tablespoons oil – can also use 2 tablespoons oil
• 1 inch cinnamon
• 3 cloves
• 2 green cardamoms – lightly crushed
• 1 tej patta – halved
• 5 black peppercorns
• 1 cup or (110 grams) onions – finely chopped
• ½ cup or (80 grams) tomatoes – finely chopped
• 1 cup water
• 1 tablespoon coriander leaves – chopped
• 1 tablespoon mint leaves – chopped

For Garnish

• 1 to 2 tablespoons mint leaves or 2 tablespoons chopped coriander leaves

Steps

Marinating Soya Chaap

1. Pull the sticks out of each chaap and discard the sticks. Give each chaap a light squeeze to remove its brine.
2. Put the chaap in a bowl and rinse thoroughly a few times with fresh water. Press gently to remove extra water, drain away all the water, and set aside. Rinsing helps remove any brine flavour that may remain. Also follow the preparation instructions on the package.
3. Cut the chaap into bite-sized chunks or pieces. Avoid small pieces, which disintegrate during cooking.
4. Transfer the chopped soya chaap to a mixing bowl.
5. Put turmeric powder, red chilli powder, cumin powder, coriander powder, garam masala powder, ginger garlic paste, salt, and beaten curd over the soy chaap pieces.
6. Mix with a gentle touch, then leave to marinate for 20 to 30 minutes.
7. Chop the onions and tomatoes while the chaap marinates.

Making Soya Chaap Masala

1. Heat the oil in a pan or pot until moderately hot, then put in the whole cinnamon, cloves, lightly crushed green cardamom, tej patta, and black peppercorns.
2. Lightly fry the whole spices until fragrant, taking care that they neither brown nor burn.
3. Sauté the finely chopped onions in the pan until golden.
4. Put in the finely chopped tomatoes and mix thoroughly. Sauté until the tomatoes soften.
5. If the tomatoes stick to the pan, sprinkle in water to deglaze it.
6. With the heat off, put the marinated soy chaap into the pan.
7. Combine everything by mixing thoroughly.
8. Turn the heat back on. Over low to medium-low heat, sauté, stirring often, for 5 to 6 minutes or until oil specks appear at the sides or on top of the masala.
9. Mix in the chopped mint and coriander leaves.
10. Stir in the water until combined.
11. Put a lid on the pan and let the Soya Chaap Curry simmer for 10 minutes over low to medium-low heat.
12. Turn off the heat once cooking is finished. Check that the chaap is properly cooked; it must not taste raw or undercooked.
13. Taste and add a few pinches of salt only if needed. Salt brings out the spice and yogurt flavours; too little leaves them lacking, so the amount of salt matters.
14. Finish the Soya Chaap Masala with chopped mint or coriander leaves. Accompany the curry with steamed basmati rice, roti, paratha, naan, or bread.