Delicious Soya Chaap Made with No Onion & No Garlic

Name: Soya Chaap
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 500.00 g Soya Chaap; 5.50 tbsp Curd (Dahi); 0.25 tsp Coriander powder; 0.50 tsp Red chilli powder; 0.13 tsp Turmeric Powder; 1.00 tsp Salt; 2.00 tbsp Mustard Oil; 1.00 tsp Cumin Seeds (Jeera); 1.50 inch Ginger; 2.00 pieces Green chillies; 1.50 tbsp Gram flour (Besan); 1.00 tsp Kitchen King Masala; 1.00 tsp Kashmiri Red chilli powder; 2.00 tbsp Tomato Puree; 2.50 cups Hot Water; 2.00 tbsp Fresh cream; 1.00 tbsp Kasuri Methi; 1.00 handful Fresh Coriander Leaves; 0.25 tsp Garam masala; 1.00 tbsp Fennel Seeds (Saunf); 6.00 pods Green Cardamom (Elaichi)

Savor the delicious taste of Soya Chaap, a flavorful and protein-rich vegetarian delicacy prepared specially for those who prefer No Onion No Garlic food. Made with quality ingredients and carefully selected spices, our soya chaap offers a perfect balance of rich flavor, soft texture, and satisfying taste.

Prepared as a No Onion No Garlic vegetarian dish, our soya chaap is ideal for Sattvic food preferences and those looking for wholesome, flavorful meals without onion and garlic. Enjoy it as a delicious snack, starter, or fulfilling meal for any occasion.

Made with pure and carefully selected ingredients, our soya chaap is fresh, flavorful, and crafted to deliver a delicious vegetarian experience while staying true to No Onion No Garlic preferences.

🌿 Pure Vegetarian · No Onion · No Garlic

Soya Chaap

Restaurant style rich and creamy Soya Chaap Curry prepared completely without onion and garlic (No Onion No Garlic). Marinated soya chaap cooked in a luscious spiced tomato-curd gravy with fragrant secret fennel-cardamom masala.

Reference Cooking Video

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Prep Time 15 min

Cook Time 25 min

Difficulty Medium

Servings

format_list_bulleted Ingredients

21 items

Quantities scale automatically with servings

500.00 g Soya Chaap
5.50 tbsp Curd (Dahi)
0.25 tsp Coriander powder
0.50 tsp Red chilli powder
0.13 tsp Turmeric Powder
1.00 tsp Salt
2.00 tbsp Mustard Oil
1.00 tsp Cumin Seeds (Jeera)
1.50 inch Ginger
2.00 pieces Green chillies
1.50 tbsp Gram flour (Besan)
1.00 tsp Kitchen King Masala
1.00 tsp Kashmiri Red chilli powder
2.00 tbsp Tomato Puree
2.50 cups Hot Water
2.00 tbsp Fresh cream
1.00 tbsp Kasuri Methi
1.00 handful Fresh Coriander Leaves
0.25 tsp Garam masala
1.00 tbsp Fennel Seeds (Saunf)
6.00 pods Green Cardamom (Elaichi)

checklist Step-by-Step Instructions

1
In a mortar and pestle, coarsely crush 1 tbsp fennel seeds (saunf) and 5-6 green cardamoms (elaichi) together to prepare the secret fresh masala powder.
2
Cut 500 grams of half-fried soya chaap into bite-sized pieces.
3
In a mixing bowl, prepare the marinade by combining 5-6 tablespoons of curd (ensure it is fresh and not sour), 1/4 tsp coriander powder, 1/4 tsp red chilli powder, a pinch of turmeric powder, and 1/4 tsp salt. Whisk well until smooth.
4
Add the soya chaap pieces into the marinade, coat thoroughly, and set aside to marinate for 15-20 minutes.
5
Heat 2 tablespoons of mustard oil in a heavy-bottomed pan or kadai until hot. Add 1 teaspoon cumin seeds (jeera) and let them splutter.
6
Add 1.5-inch finely chopped ginger and 2 chopped spicy green chillies. Sauté on medium flame for about a minute until fragrant.
7
Add 1.5 tablespoons gram flour (besan) and roast on low flame for 1-2 minutes until aromatic and lightly golden.
8
Lower the flame, then add 1 tsp Kitchen King masala, 1 tsp Kashmiri red chilli powder, 1/4 tsp red chilli powder, and 2 tbsp tomato puree. Cook until oil starts separating from the masala.
9
Add the marinated soya chaap pieces along with the leftover marinade into the pan. Stir continuously on low heat for 3-4 minutes to prevent the curd from splitting.
10
Gradually add 2 to 2.5 cups of hot water in stages while stirring to achieve the desired gravy consistency. Add salt to taste.
11
Cover the pan with a lid and let the gravy simmer on low-medium flame for 8-10 minutes so that the soya chaap absorbs all the rich flavours.
12
Add 2 tablespoons of fresh cream (or 1 tablespoon desi ghee), 1 tablespoon crushed kasuri methi, the freshly prepared fennel-cardamom secret masala, and a small pinch of garam masala. Mix gently.
13
Simmer for another 2 minutes and turn off the heat. Garnish generously with freshly chopped coriander leaves and serve hot with naan, roti, or jeera rice.