Tuesday 30 August 2016

Dhaniya masala Soya chaap

Soya chaaps are very popular and easily available in most of the North Indian states.
Packed with proteins these are highly nutritious are considered equivalent to a non veg dish.
Some time back I posted a snacky version of soya chaap which is also very famous among the street food lovers....soya chaap tikka see recipe here.
Today I'm sharing a very delicious style of cooking these chaaps in an aromatic fresh coriander based gravy.

  • 1/2 kg frozen soya chaap 
  • 2 medium sized onions (paste)
  • 3-4 big tomatoes (pureed)
  • 1 tbsp green chilli, ginger garlic paste
  • 1/2 cup fresh coriander leaves paste
  • 1 tsp cumin seeds
  • 2 black cardamom (badi elachi)
  • 1 bay leaf (tej patta)
  • 2-3 cloves (laung)
  • 1/2 cinnamon stick (dal chinni)
  • 5-6 black peppercorns (sabut kali mirch)
  • 1 mace (javitri)
  • 1/2 tsp degi mirch powder(red chilli powder)
  • 1/2 tsp turmeric powder
  • 1 tsp coriander powder
  • 2 tsp dry roasted cumin seeds
  • Salt to taste
  • 3 tbsp beaten curd
  • 2-3 tbsp fresh cream plus extra for garnishing
  • 4-5 tbsp oil
  • 1/2 cup water


  • Thaw soya chaap sticks for 5-10 mins in lukewarm water, if you are using dry chaap sticks soak them in water for at least 5-6 hours before using.
  • Make slits/cuts in the chaaps using a sharp knife keeping the chaaps intact to the stick. (You can cut them into small pieces too)
  • In a wok heat oil add, cumin seeds, after the seeds splutter add rest of the whole spices and saute for a minute.
  • Next add green chilli and ginger garlic paste, saute for a minute.
  • Add onion paste and cook till golden brown.
  • When onions are cooked add tomato puree and coriander leaves paste and cook till oil separates from the sides.
  • Next add all the dry spice powders and cook again for a minute.
  • Add beaten curd, simmer the flame and keep stirring.
  • Add soya chaaps and water and let it cook for 20-25 minutes.If you are using the dry chaaps prefer to pressure cook till one whistle( adjust the seasonings if required)
  • Add fresh cream and mix well.
  • Garnish with onion rings and coriander leaves and fresh cream.
  • Serve hot with naan, paratha, kulcha or rice.