Name: Punjabi Soya Chaap Masala
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 125 g Soy Chaap, sticks removed, cut into 1-inch pieces; 1 Onion, finely chopped; 1 Tomato, pureed; ⅛ cup Indian-Style Yogurt, whisked smoothly, not too sour; ½ tbsp Ginger-Garlic Paste; ¾ tsp Ground Coriander; ¼ tsp Ground Turmeric; ½ tsp Red Chilli Powder; ½ tsp Garam Masala; ½ tsp Dried Fenugreek Leaves, kasuri methi, crushed; 2 tbsp Cooking Oil, divided (for frying and gravy); ½ cup Water; ¾ tsp Salt

45 mintotal

Prep 15 min · Cook 30 min

Serves: 2
Difficulty: Medium
Spice: Medium

Add to your week

Method

Heat a portion of the oil in a pan. Add the soya chaap pieces and shallow fry on medium heat until they develop a light golden-brown crust. Remove and set aside.
In the same pan, add the remaining oil. Add the finely chopped onions and fry slowly on medium heat until they turn a deep, dark golden brown.
Add ginger-garlic paste and sauté for 2 minutes to cook off the raw flavor.
2 min
Lower the flame and add the tomato puree, turmeric, red chilli powder, and coriander powder. Cook until the masala becomes thick and oil glistens on the edges.
Turn the flame to the absolute lowest. Gradually add the whisked curd while stirring continuously to prevent it from curdling.
Cook the masala for another 3-4 minutes. Add the fried soya chaap pieces, salt, and water. Mix well.
3–4 min
Cover the pan and let it simmer on low heat for 10-12 minutes. The chaap will expand slightly as it absorbs the rich gravy.
10–12 min
Finish by stirring in garam masala and crushed dried fenugreek (kasuri methi). Turn off the heat and serve.

How to tell it's done

Spongy, porous, and meaty chaap pieces drenched in a luscious, deeply-colored, and slightly creamy tomato-onion sauce.

Getting it right

Tip

Frying the chaap before adding it to the curry is non-negotiable. If you boil it or put it in raw, it will remain dense and rubbery inside.

What to serve it with

A rich, restaurant-style dish that demands to be eaten with Garlic Naan, Rumali Roti, or Jeera Rice.

Jain Turai Matar

Turai matar cooks ridge gourd with green peas in a light tomato masala, without onion or garlic.

35 minvegetarian

Jain Turiya Patra Nu Shaak

Turiya patra nu shaak cooks ridge gourd with rolled colocasia leaves, a Gujarati pairing made without onion or garlic.

1 hr 40 minvegetarian

Jaisalmeri Kala Chana

Jaisalmeri kala chana cooks black chickpeas in a yoghurt and gram flour gravy, a desert dish that needs no fresh vegetables.

8 hr 55 minvegetarian

Kacche Kele Ki Sabzi (Raw Banana Fry)

Raw banana fry cuts green banana into rounds and crisps them with a mustard and urad dal tempering.

25 minvegan

Kadai Chicken

Kadai chicken is cooked fast over high heat with capsicum, onion and freshly pounded coriander and chilli.

1 hrnon vegetarian

Kadhai Paneer

Kadhai paneer is paneer and capsicum tossed in a thick masala of pounded coriander seeds and dried red chilli.

50 minvegetarian

Ingredients