Warm, richly spiced, and built for a satisfying meal, soya chaap recipe | soya chaap stick recipe | soya chaap masala gravy is a vegetarian north indian main made with soya bean, soya chunks, and maida / plain flour / refined flour in about 390 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.

Recipe Snapshot

  • Prep time: 360 minutes
  • Cook time: 30 minutes
  • Total time: 390 minutes
  • Yield: 3 Servings
  • Category: Main Course
  • Cuisine: north indian

Ingredients

for soya chaap stick (30 sticks):

  • ½ cup soya bean
  • ½ cup soya chunks
  • 1 cup maida / plain flour / refined flour
  • salt to taste
  • water to boil

for soya chaap curry:

  • 2 tbsp oil
  • 5 soya chaap sticks (prepared)
  • 1 tsp cumin / jeera
  • 1 bay leaf / tej patta
  • ½ tsp turmeric / haldi
  • 1 medium sized onion (finely chopped)
  • 1 tsp ginger-garlic paste
  • ½ tsp coriander powder
  • 1½ cups tomato pulp
  • 1 tsp kashmiri red chilli powder / lal mirch powder
  • ¼ tsp cumin powder
  • salt to taste
  • 1 cup water
  • ¼ cup fresh cream / malai
  • ¼ tsp garam masala powder
  • 2 tbsp coriander leaves (finely chopped)
  • ½ tsp kasuri methi / dry fenugreek leaves (crushed)

Method

  1. firstly, heat oil and roast soya chaap sticks both the sides. keep aside.
  2. now saute in cumin and bay leaf till it turns aromatic.
  3. furthermore, add in onions and saute well.
  4. additionally, add in ginger-garlic paste and saute.
  5. now add in tomato pulp.
  6. stir continuously till the tomato pulp thickens up and releases oil.
  7. furthermore add in turmeric, chilli powder, coriander powder, cumin powder and salt.
  8. add in water and cream.
  9. keeping the flame on low stir continuously.
  10. further add in roasted soya bean chaap sticks into the curry.
  11. cover and simmer for 15 minutes.
  12. now add in garam masala, crushed kasuri methi and coriander leaves.
  13. finally, serve soya chaap curry along with rice, roti or chapathi.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.