soya chaap curry

Soya Chaap Masala | Soya Chaap Masala Recipe

Soya Chaap Masala

Soya chaap masala is a delectable curry where in soya chaap sticks are cooked in meat style gravy. Soya chaap is easily available in the market or can also be prepared at home. Soya chaap or soya chaap sticks, as I know it, calls for soya beans and soya chunks along with some flour. These are processed and rolled on sticks and boiled to make soya chaap sticks. These sticks can be used to make scrumptious gravies or snacks such as soya chaap tikka, etc. However today we are talking about soya chaap masala i.e. soya chaap marinated in yogurt along with spices and cooked in an absolutely flavorsome onion, and tomatoes-based gravy that is loaded with garlic, chilies, and spices. Oh yes, this is the vegetarian meat i.e. vegan and proteins packed.soya chaap curry

You might also like soya matar kebab, soya chunks pulao, and other recipes using soya chunks on the blog.

Soya Chaap Masala


  • 6 soya chaap sticks
  • 2 tsp oil

For marinade:

  • ½ cup hung yogurt*1
  • Salt to taste
  • 2 tsp Kashmiri red chili powder
  • 1 tbsp coriander powder
  • ½ tsp garam masala powder
  • A handful of mint leaves, washed and torn
  • Juice of 1 lemon
  • 1 tbsp oil

For Gravy:

  • ¼ cup oil
  • 1 bay leaf
  • 1 black cardamom (badi elaichi)
  • 2 green cardamoms (choti elaichi)
  • 8-10 black peppercorns (sabut kali mirchi)
  • 4-5 cloves (laung)
  • 2 pieces stone flower (pathar ke phool)
  • 2 large onions, finely chopped
  • 1 tbsp garlic paste
  • 2 green chilies, slit
  • 1 large tomato, pureed
  • 1 tsp red chili powder
  • 2 tbsp coriander powder
  • ½ tsp turmeric powder
  • 1 tsp garam masala powder


  1. This recipe serves 4-6 persons.
  2. Heat 2 tsp oil in a pan.
  3. Add the soya chaap sticks.
  4. Cook on low flame till slightly golden.
  5. Keep aside for now.
  6. In order to marinate the soya chaap sticks, in a mixing bowl add in ½ cup hung yogurt. Into this add salt to taste, 2 tsp Kashmiri red chili powder, 1 tbsp coriander powder, ½ tsp garam masala powder, a handful of mint leaves, juice of 1 lemon and 1 tbsp oil.
  7. Mix everything well.
  8. Add in the soya chaap sticks to this.
  9. Coat the sticks well with the marinade.
  10. Leave for 30 minutes or refrigerate up to overnight.
  11. To prepare the gravy, heat ¼ cup of oil.
  12. To this add in 1 bay leaf, 1 black cardamom, 2 green cardamoms, 8-10 black peppercorns, 4-5 cloves, and 2 pieces patthar ke phool.
  13. Cook on low flame till aromatic.
  14. Next, add in 2 large onions, finely chopped.
  15. Cook till the onions sweat.
  16. Add in salt to taste. Please note SALT HAS ALREADY BEEN ADDED TO THE MARINADE. Therefore add accordingly. Add the remaining powdered spices too i.e. ½ tsp turmeric powder, 1 tsp red chili powder, and 2 tsp coriander powder.
  17. Add in 1 tbsp of garlic paste.
  18. Cook for a minute, till the raw smell goes.
  19. Add in 2 slit green chilies.
  20. Next, add in 1 large tomato, pureed.
  21. Cook till the oil oozes.
  22. Add in the marinated soya chaap sticks along with marinate.
  23. Cook for 5-7 minutes.
  24. Add in water as per the desired consistency.
  25. Let it simmer for 12-15 minutes.
  26. Add ½ tsp of garam masala powder.
  27. Check and adjust the consistency and seasoning.
  28. Garnish with lots of chopped coriander leaves.
  29. Serve hot with chapatis or rice.

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Hi! I am CA Vini Mehta. A Chartered Accountant by profession, a food blogger by passion! First of all, I would like to thank you for stopping by at Viniscookbook, I hope you have a good time. Here, yo...u will find the recipes which have been tried, at times re-tried in my kitchen and relished on the dining table. I am mother of two kids and the wife of a person with a high and selective taste sense, so basically anything, before finding its place on the blog, has many levels to cross and clear. This journey started a couple of years back. Before that I was making the most usual kind of food. The only experiment used to be asking my mother how to make something new or different☺. Then, one day, I tried a recipe for butter cookies. And they did not get to go in the container as they were over before I could store them. That day I was introduced to the joy of experimenting with recipes. And I loved everything else that followed especially garnishing and photographing food. I am still not well versed with the photography dos and don’ts but I love to experiment and learn, be it photography or cooking. Hope you too enjoy this journey as much as I do☺! Stay healthy, stay tuned!.

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