The Punjabi Soya Chaap recipe is a great vegetarian dish filled with protein and real chicken flavors. Learn how to make chaap masala soybeans in a few easy steps.

Ingredients

▢ 6 soy chaap (soybean sticks)
▢ 1 teaspoon of red chilli powder
▢ 1 / 2 teaspoon of turmeric powder
▢ 1 / 2 teaspoon of salt
▢ 2 tablespoon of refined oil

Ingredients for the Soya Chaap sauce:

▢ 1 bay leaf (tej patta)
▢ 1 cup finely chopped onion
▢ 1 teaspoon of ginger garlic paste
▢ 1 cup tomato paste (crush 2 small tomatoes)
▢ Salt to taste
▢ 1 teaspoon of red chilli powder
▢ 1 / 2 teaspoon of turmeric powder
▢ 1 teaspoon of garam masala (see recipe)
▢ 2 green peppers, sliced
▢ 1 tablespoon chopped fresh coriander leaves
▢ 4 tablespoon of mustard oil (sarson oil)

Instructions

  1. Gently remove the soy chaap from the sticks. You can easily slide them around using a fork.
  2. Cut them into large pieces. Make sure you don’t make very small pieces of soy chaap.
  3. Cover the soy chaap pieces with red pepper, turmeric and salt. Mix well.
  4. Heat the refined oil in a pan. Sauté the soy chaap pieces until well roasted or light brown in color. Transfer to a plate and set aside.

How to make Soya Chaap Masala sauce:

  1. Heat mustard oil in a saucepan or heavy-bottomed saucepan.
  2. Add the bay leaf. Fry until the aroma is released for about 2 to 3 seconds.
  3. Then add the chopped onion. Fry it over low heat until golden brown. keep stirring at regular intervals as you fry the onion.
  4. After the onion is cooked, add the ginger and garlic paste and fry for 2-3 minutes or until the raw smell is gone.
  5. Add the red chilli powder, tomato paste, turmeric and stir to combine. Fry the masala over low heat until it begins to leave the sides of the pan. Stir at regular intervals.
  6. Now add the roasted soy chaap pieces. Stir to combine and cook them while covering over low heat for 10 minutes.
  7. Open the lid, add about 1 cup of water, garam masala, green chili and chopped cilantro. Mix and simmer the sauce for 10 minutes over low heat.
  8. Serve Punjabi Soya Chaap Masala with chapati, lachha paratha or rice.

Recipe Notes:

  • If using frozen soy chaap, thaw them according to the package directions before marinating in the spices.
  • To reduce the thickness of the sauce, add about 2 cups of water instead of 1 cup.