Here is a finger-licking good Punjabi-style masala soya chaap recipe —the ultimate vegetarian comfort food from North India.
- What is Soya Chaap?
- Ways To Use Vegan Soya Meat
- Ingredients Required
- How To Make Soya Chaap Masala
- Serving Suggestion
- My Tried and True Tips
- More Indian Curry Recipes
- Punjabi Soya Chaap Recipe
What is Soya Chaap?
Soya Chaap is mock meat or vegan meat made with soya beans. In India, the ribs of mutton or meat are called chaap. The soya meat is wrapped around wooden sticks to give a vegetarian leg-piece-like appearance. Hence, the name soya chaap.
Note : The soya chaap is not always gluten-free because many manufacturers use all-purpose flour to bind the dough. So read the label carefully if you want gluten-free soya meat.
Across North India, the soya sticks are creatively used to make various vegetarian dishes. The reason for their popularity is the chicken-like texture and the ability to absorb the flavour of the curry.
Nowadays, they are readily available in the dairy section of supermarkets, grocery stores, and frozen or canned food sections.
Ways To Use Vegan Soya Meat
Soya Chaap Masala Gravy is quite a popular street food across the Northern Region of India, especially in Delhi. During the evening, many street food vendors sell rich and creamy soya chaap butter masala with naan or paper-thin roomali roti.
Let me share a little secret with you. You can easily substitute soya meatin any Indian paneer or chicken curry recipe.
Moreover, you will find a few exciting soya chaap recipes in my cookboo k .
Ingredients Required
- Soya Chaap: I use fresh or canned soya sticks for this curry recipe.
- Cooking Oil: You can use ghee, refined oil, vegetable oil, or mustard oil.
- Tomato Paste: A blend of fresh tomato, ginger, garlic, Kashmiri red chilies, and hot water.
- Spices: Bay Leaf, Green Cardamom, Black Cardamom, Cumin Seeds, Red Chilli Powder, Turmeric Powder, Coriander Powder, Garam Masala , Kasuri Methi.
- Other Ingredients: Red Onion, Salt, Water, Fresh Coriander Leaves
How To Make Soya Chaap Masala
This Punjabi soya chaap recipe is a two-step process.
- Marinate and Fry the Soya Meat
- Prepare the Gravy
Marinate and Fry the Soya Meat
- Remove wooden sticks from the soya meat and cut the chaap into bite-size round or oval pieces.
- Marinate chaap with salt, ginger-garlic paste, curd, red chilli powder, and turmeric powder. Mix to coat each piece with the marinade masala ( images 1 & 2 ). Keep aside for 30 minutes to 1 hour. You can marinate them overnight as well.
- Heat oil in a pan for shallow frying. Once the oil is hot, fry the soya chaap till crisp and golden from both sides ( image 3 ). You can air-fry them as well. Transfer fried soya chunks to a bowl and set aside.
Prepare the Gravy
- Make tomato paste – blend fresh tomatoes, ginger, garlic, Kashmiri red chilies, and hot water to a smooth paste. Keep it aside.
- To prepare gravy, heat oil in the same pan/kadhai. Add whole spices and saute for 40 – 50 seconds to release their aroma. Next, add onion, and fry till golden.
- Add tomato paste, turmeric, red chilli powder, and coriander powder. Fry over low heat till oil separates from the masala.
- Add water to make gravy, kasuri methi, and garam masala. Allow the curry to simmer over low heat till the sauce thickens.
- Add fried soya chaap, mix, and simmer the curry once again covered for 5 minutes. This step ensures that chaap absorbs the flavour of the gravy.
- Garnish with fresh coriander leaves, and serve!
Serving Suggestion
Soya Chaap Curry is a main-course dish . It tastes best with lachha paratha, tandoori roti, jeera rice , or naan. Indian flatbreads are perfect for mopping the spicy flavours of this vegetarian curry.
To make a complete Indian meal, you can serve soya chaap curry with naan , boondi raita , and kachumber salad .
Store the leftover curry in the refrigerator for 2 – 3 days. Then, reheat in a microwave or stovetop before eating.
My Tried and True Tips
- Use a heavy bottom kadhai/casserole that can handle the heat during the slow cooking process.
- If you use frozen soya sticks or mock meat, thaw them at room temperature before marinating.
- Marinating and shallow frying the soya meat helps flavour penetrate deep within the layers of mock meat. Many soya chaap recipes suggest deep-frying the mock meat after marinating. I feel shallow frying is good enough.
- To give a creamy texture to the gravy, you can add cooking cream, coconut milk, or thick curd/yogurt.
- The soya chaap curry requires a slow cooking process. Hence, keep the gas flame between slow to medium to fry the masala.
- After adding the fried soya meat, cover and simmer the curry over low heat for minutes for the soya meat to absorb the flavours.
More Indian Curry Recipes
- Kadhai Paneer
- Shahi Soya Curry
- Cauliflower Curry
- Paneer Kali Mirch
- Dahi Potato Curry
- Paneer Butter Masala
- Dhaba Style Matar Paneer
Ingredients
Ingredients For Marinade
- ▢ 4 soya chaap (soya sticks)
- ▢ 1 teaspoon ginger-garlic paste ( get recipe )
- ▢ 1 teaspoon red chilli powder
- ▢ ½ teaspoon turmeric powder
- ▢ ½ teaspoon salt or to taste
- ▢ 2 tablespoon curd or yogurt
Ingredients For Tomato Paste
- ▢ 1 Cup tomato chopped
- ▢ 1 tablespoon garlic cloves
- ▢ 1 tablespoon ginger, chopped
- ▢ 4 Kashmiri red dried chilies
- ▢ ¼ Cup hot water
Ingredients For Gravy
- ▢ 6 tablespoon refined oil
- ▢ 1 bay leaf (tej patta)
- ▢ 4 green cardamom (elaichi)
- ▢ 1 black cardamom (badi elaichi)
- ▢ 1 teaspoon cumin seeds (jeera)
- ▢ 1 Cup fine chopped onion
- ▢ 1 ¼ teaspoon salt or to taste
- ▢ 1 teaspoon red chilli powder
- ▢ 1 teaspoon turmeric powder
- ▢ 1 teaspoon coriander powder
- ▢ 1 Cup water, at room temperature
- ▢ 1 teaspoon garam masala ( see recipe )
- ▢ 1 tablespoon dried fenugreek leaves (kasuri methi)
- ▢ 2 tablespoon chopped fresh coriander
Instructions
- Gently remove soya chaap from the sticks. You can easily slide them using a fork. Cut the chaap into bite-size round or oval pieces.
- Marinate chaap with salt, ginger-garlic paste, curd, red chili powder, and turmeric powder. Mix to coat each piece with the marinade masala. Keep aside for 30 minutes to 1 hour.
- Heat 4 tablespoon of oil in a pan for shallow frying. Once the oil is hot, fry the soya chaap till crisp and golden from both sides. Transfer fried soya chunks to a bowl and set aside.
- Blend fresh tomatoes, ginger, garlic, Kashmiri red chilies, and hot water to a smooth paste. Keep it aside.
- Heat remaining oil in the same heavy bottom pan or kadhai.
- Add whole spices (green cardamom, black cardamom, bay leaf) and saute for 40 – 50 seconds to release their aroma. Next, add onion, and fry till golden.
- Add tomato paste, turmeric, red chili powder, and coriander powder. Fry over low heat till oil separates from the masala.
- Add 1 cup water to make gravy, kasuri methi, and garam masala. Allow the curry to simmer over low heat till the sauce thickens.
- Add fried soya chaap, mix, and simmer the curry once again covered for 5 minutes. This step ensures that chaap absorbs the flavor of the gravy.
- Garnish with fresh coriander leaves.
- Serve Punjabi Soya Chaap Masala with chapati, rice or lachha paratha.
Recipe Notes:
- If you are using frozen soya chaap defrost them as per packet instructions before marinating in the spices.
- You can marinate soya chaap overnight as well.
Nutrition
We follow a strict NO SPAM Policy
Punjabi Soya Chaap Recipe
Equipment
- Heavy Bottom Kadhai
Ingredients
Ingredients For Marinade
- 4 soya chaap (soya sticks)
- 1 teaspoon ginger-garlic paste ( get recipe )
- 1 teaspoon red chilli powder
- ½ teaspoon turmeric powder
- ½ teaspoon salt or to taste
- 2 tablespoon curd or yogurt
Ingredients For Tomato Paste
- 1 Cup tomato chopped
- 1 tablespoon garlic cloves
- 1 tablespoon ginger, chopped
- 4 Kashmiri red dried chilies
- ¼ Cup hot water
Ingredients For Gravy
- 6 tablespoon refined oil
- 1 bay leaf (tej patta)
- 4 green cardamom (elaichi)
- 1 black cardamom (badi elaichi)
- 1 teaspoon cumin seeds (jeera)
- 1 Cup fine chopped onion
- 1 ¼ teaspoon salt or to taste
- 1 teaspoon red chilli powder
- 1 teaspoon turmeric powder
- 1 teaspoon coriander powder
- 1 Cup water, at room temperature
- 1 teaspoon garam masala ( see recipe )
- 1 tablespoon dried fenugreek leaves (kasuri methi)
- 2 tablespoon chopped fresh coriander
Instructions
- Gently remove soya chaap from the sticks. You can easily slide them using a fork. Cut the chaap into bite-size round or oval pieces.
- Marinate chaap with salt, ginger-garlic paste, curd, red chili powder, and turmeric powder. Mix to coat each piece with the marinade masala. Keep aside for 30 minutes to 1 hour.
- Heat 4 tablespoon of oil in a pan for shallow frying. Once the oil is hot, fry the soya chaap till crisp and golden from both sides. Transfer fried soya chunks to a bowl and set aside.
- Blend fresh tomatoes, ginger, garlic, Kashmiri red chilies, and hot water to a smooth paste. Keep it aside.
- Heat remaining oil in the same heavy bottom pan or kadhai.
- Add whole spices (green cardamom, black cardamom, bay leaf) and saute for 40 – 50 seconds to release their aroma. Next, add onion, and fry till golden.
- Add tomato paste, turmeric, red chili powder, and coriander powder. Fry over low heat till oil separates from the masala.
- Add 1 cup water to make gravy, kasuri methi, and garam masala. Allow the curry to simmer over low heat till the sauce thickens.
- Add fried soya chaap, mix, and simmer the curry once again covered for 5 minutes. This step ensures that chaap absorbs the flavor of the gravy.
- Garnish with fresh coriander leaves.
- Serve Punjabi Soya Chaap Masala with chapati, rice or lachha paratha.
Notes
- If you are using frozen soya chaap defrost them as per packet instructions before marinating in the spices.
- You can marinate soya chaap overnight as well.
Nutrition
Here is a restaurant style sweet and savoury pineapple raita recipe. Be sure to watch the video!
- Recipe Highlights
- Picking Pineapple For Raita
- Tempering (Tadka) for Raita
- My Tried and True Tips
- Watch Pineapple Raita Video
- Pineapple Raita Recipe
For those who don’t know what ‘raita’ is – it is an Indian side dish made with curd. Raita is usually served with the main course to balance the spiciness of curries. It is like a dipping sauce. There are many varieties of raita like – pudina raita , boondi raita , onion raita, and so on.
Raise your hand if you love the classic pineapple raita served at Indian restaurants. Oh God, it is one of my favourite side dishes to accompany the spicy Indian main course . It is sweet, sour, savoury, and so refreshing.
A perfect combination of flavours to cool down the palette after a spicy Indian meal.
Sometimes pineapple raita is served as a side dish, and sometimes it’s more of a summer sweet treat – it can be literally enjoyed during any hour of the day.
Recipe Highlights
- a delicious way to eat pineapple
- vegetarian and gluten-free
- minimal cooking required
- easy to make and store
- multipurpose side dish
Picking Pineapple For Raita
The prominent flavour in this raita recipe is sweet pineapple.
I have tried this raita recipe with both canned and fresh pineapple. And in my opinion, it tastes best with canned pineapple.
The sweet, tender, syrup-coated canned pineapple when combined with yogurt and spices creates the best raita ever.
If you are using fresh pineapple – pick a juicy, ripe, sweet-tasting one. Soak it in homemade sugar syrup for 10 minutes. The bland or too sour pineapple will not give you the right taste.
Tempering (Tadka) for Raita
I love a crunchy, flavoursome South Indian Style tempering on my raita. This pineapple raita recipe is inspired by the South Indian Pachadi.
Hence, a basic tadka of oil, mustard seeds, and curry leaves is what makes my raita recipe so special.
Usually, the pineapple raita is served without tempering at Indian restaurants. You can skip the tempering, the raita tastes delicious even without tempering as well.
My Tried and True Tips
- If you are using fresh pineapple , try to consume the raita as soon as possible. Do not let the raita sit at room temperature for too long especially in hot and humid tropical climates. There might be chances of the curd turning bitter after a few hours due to the tartness of the pineapple.
- Soaking fresh pineapple in sugar syrup makes it tender, sweet-tasting, and perfectly juicy.
- Pick the plain, thick yogurt or curd (dahi) for making raita. Avoid using sour or flavoured curd.
- A dash of roasted cumin powde r does all the magic and bridges the gap between sugar and salt.
- Adjust the amount of sweetness according to the taste of the pineapple and curd. It is best to taste the curd, pineapple and then adjust the amount of sugar, salt, spices accordingly.
Watch Pineapple Raita Video
Serving Suggestion
You can serve raita as a side dish with biryani, pulao , dals, or curries. It tastes great as a dipping sauce for kebabs, tikka , or any other type of grilled or fried snack.
Pineapple Raita is best served chilled. Allow it to sit in the refrigerator for 20 – 30 minutes before serving.
Store the leftover raita in an airtight container in the refrigerator for 1 – 2 days. After 24 hours the raita slowly start tasting bitter and sour because of pineapple.
More Pineapple Recipes
- Pineapple Halwa
- Pineapple Fried Rice
- Pineapple Chicken Curry
- Tropical Pineapple Salad
- Mint Pineapple Popsicles
- Pasta Salad with Pineapple
Ingredients
- ▢ 2 Cup pineapple, diced
- ▢ 2 Cup curd or yogurt
- ▢ Salt to taste
- ▢ 1 tablespoon roasted cumin powder (jeera powder)
- ▢ 2 tablespoon powdered sugar
- ▢ 1 teaspoon red chili powder
- ▢ 1 teaspoon Chaat masala
- ▢ 2 tablespoon fresh coriander
Ingredients For Sugar Syrup
- ▢ 1 ¼ Cup water
- ▢ 1 Cup granulated white sugar
Ingredients For Tempering (tadka)
- ▢ 2 tablespoon cooking oil
- ▢ 2 teaspoon mustard seeds (rai)
- ▢ 6 – 8 curry leaves
Ingredients For Garnish
- ▢ 2 tablespoon pomegranate pearls
- ▢ 2 tablespoon bite-size pineapple cubes
- ▢ 1 tablespoon fresh coriander
Instructions
Prepare Sugar Syrup
- Boil sugar and water for 8 – 10 minutes to thicken the syrup. Turn off the heat. Add fresh pineapple slices. Soak them in sugar syrup for 10 minutes. Skip this step if you are using canned pineapple slices.
- After 10 minutes, chop the pineapple slices. Set aside.
Prepare Raita
- Whisk the curd using a wire whisk or hand blender till it is smooth and creamy.
- Add the spices, salt, and whisk once again to combine.
- Add chopped pineapple, fresh coriander, and mix nicely with the curd. Taste, if required add more sugar or spices as per your taste preference.
Prepare Tempering (Tadka)
- Heat oil in a small pan. Add mustard seeds and curry leaves. Once seeds starts popping, turn off the heat.
- Pour tadka over the pineapple raita. Garnish raita with pomegranate, chopped pineapple, and fresh coriander leaves.
- Keep the raita in the fridge until ready to serve.
- Serve Pineapple Raita chilled.
Recipe Notes:
- If you are using fresh pineapple to make the raita soak it in homemade sugar syrup. Skip this step if you are using canned pineapple.
- Adjust the quantity of sugar according to the taste of the pineapple.
- Do not add granulated sugar into the curd as sugar crystals will not dissolve properly.
Nutrition
We follow a strict NO SPAM Policy
