Go Back
Soya Chaap Gravy

Soya Chaap Gravy Recipe

Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Calories: 320
Ingredients Method Notes

Ingredients
  

  • 250 g soya chaap sticks or chunks, soaked and squeezed dry
  • 3 tbsp oil or ghee
  • 1 tsp cumin seeds
  • 1 large onion, finely chopped
  • 1 tbsp ginger garlic paste
  • 1 tsp turmeric powder
  • 2 tsp Kashmiri red chili powder
  • 1 tbsp coriander powder
  • 1 tsp cumin powder
  • 1 tsp garam masala, divided
  • 3 medium tomatoes, pureed (about 1 cup)
  • 2 tbsp cashew paste
  • 1 cup water
  • 3 tbsp heavy cream
  • 2 tbsp butter
  • 1 tsp crushed kasuri methi
  • Salt to taste

Method
 

  1. Heat 2 tbsp oil in a heavy pan over medium-high heat. Brown the chaap for about 4 minutes, turning, until golden at the edges. Remove and set aside.
  2. Reduce heat to medium, add remaining oil and cumin seeds. Once they crackle, add onion and a pinch of salt. Cook 6-7 minutes until soft and lightly browned. Stir in ginger garlic paste and sauté 1 minute.
  3. Mix in turmeric, chili powder, coriander powder, cumin powder, and half the garam masala. Cook 1 minute, then add tomato puree, cashew paste, and ¾ tsp salt. Simmer 6-7 minutes until oil separates.
  4. Pour in the water, bring to a simmer, and add the browned chaap. Cover and cook on low heat 5 minutes. Uncover, stir in heavy cream, butter, and kasuri methi. Simmer 2 minutes. Adjust salt and add remaining garam masala if needed.
  5. Ladle into a serving bowl, drizzle with extra cream, and top with fresh coriander. Serve hot.

Notes

This gravy tastes even better the next day, so it is a good make-ahead dish for a dinner party. If you are starting with dried soya chaap, the soaking time is not counted in the prep above. You can also use paneer or tofu just as successfully.