Soya Chaap Masala | Jeera Rice

Soya chaap is an authentic Punjabi mock meat preparation. It is a vegetarian alternative to chicken. The texture and taste of soya chaap are quite similar to chicken. Today we are going to make soya chaap masala with jeera rice. Jeera rice is also a common dish eaten in India alongside gravy preparations. Soya chaap is made of soybeans and is in the shape of a kabab. Typically, the mock meat is seared in a tandoor but today we are going to learn how to make soya chaap without a tandoor. This dish has a lot of spices and chilli. However typical Punjabi dishes have a certain zing and kick to them. They are mostly tangy and luxurious in taste.

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Enjoy this protein filled yummy soya chaap curry
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One of my favourite way to eat soya chaap is to mix it in a masala prep, pan-sear it and serve it alongside really delicious pudina chutney or mint sauce. Punjab is a state that widely eats vegetarian food. They also have amazing meat-free and vegan alternatives to the famous “chicken tikka”, “chicken malai kabab” etc. These dishes are usually replaced by either paneer, tofu or soya chaap.

FAQs on soya chaap masala

Is soya chaap made from fermented soybeans?

No. Soya chaap is mostly made of all-purpose flour and soya flour. It is a common misconception that soya chaap is entirely made up of soybeans but is not the case.

Is soya chaap safe for kids?

Yes, soya chaap is a vegetarian protein dish but be mindful about the amount being consumed and check with your doctor for any allergies.

Can we store soya chaap?

Yes, soya chaap is safe to store in the freezer for up to 1 week. However, I recommend using freshly made soya chaap.

Without any further ado, let us dive right into the recipe.

soya chaap masala with jeera rice

Enjoy this protein filled yummy soya chaap curry
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Course: Main Course
Cuisine: Indian
Keyword: Jeera Rice, soya chaap
Prep Time: 20 minutes
Cook Time: 30 minutes
Servings: 2
Calories: 1418kcal

Ingredients

For making soya chaap masala

  • 1 pack soya chaap
  • oil
  • 1 cup curd
  • 1 tsp turmeric powder
  • 1 tsp chilli powder
  • 1 tsp garam masala
  • salt (to taste)
  • 4 onions (sliced)
  • 2 tsp ginger-garlic paste
  • 8 tomatoes (sliced)
  • 4 tbsp oil
  • 2 tsp butter
  • 2 bay leaves
  • 2 inch cinnamon
  • 10 cloves
  • 4 cardamom
  • 1 tsp cumin
  • 2 tsp coriander powder
  • 2 tsp kauri methi

For making jeera rice

  • 1 cup rice (basmati rice )
  • 2 cups water
  • 2 tbsp cumin seeds
  • 2 tbsp ghee
  • 2 inch cinnamon
  • 4 cloves
  • 4 green cardamom
  • salt (to taste )

Instructions

For making jeera rice

  • Firstly, take soya chaap and rinse well in water make sure to clean and squeeze off the water well.
  • Cut them into pieces of your desired size. I personally prefer using medium sized pieces.
  • Later, deep fry the pieces in hot oil
  • Next, Let the chaap fry until they are golden brown.
  • Let it cool for a bit. Then, transfer it into a bowl and add ½ cup curd, ½ tsp turmeric, ½ tsp chilli powder, ½ tsp garam masala and ½ tsp salt.
  • Mix well to combine everything well.
  • Let it marinate for 20 minutes.
  • Next take a kadai and add heat some oil.
  • Then saute 2 onion, 1 tsp ginger garlic paste until it turns golden brown.
  • Later add 4 tomatoes and saute until it turns soft and mushy.
  • cool the mixture and transfer it into a blender
  • Later blend the mixture into a to smooth paste. onion tomato paste is ready, keep aside.
  • In a different kadai, take some oil and let it heat.
  • Then add 1 bay leaf, 1 inch cinnamon, 5 cloves, 2 pods cardamom and 1 tsp cumin. saute until the spices turn aromatic.
  • Next, now add ½ tsp turmeric, ½ tsp chilli powder, 1 tsp coriander powder and ½ tsp cumin powder.
  • Later add in prepared onion tomato paste.
  • Further, add in marinated soya chaap and cook for 2 minutes.
  • Add 1 cup water and mix well adjusting consistency as required.
  • Cover and simmer for 15 minutes or until soya chaap absorbs all the flavour and cooked completely.
  • Lastly top it off with some crushed kauri methi and enjoy it with jeera rice.

To make jeera rice

  • Firstly take a pressure cooker and heat up some ghee.
  • Next, add in all the dry spices and let them turn aromatic.
  • Then add the rice (wash it well) and add 2 cups of water.
  • Now, close the lid of the pressure cooker and let the rice cook in high flame for 3 whistles.
  • Turn the heat to low and let it cook for an other whistle.
  • Tasty jeera rice is ready.
Nutrition Facts
soya chaap masala with jeera rice
Amount Per Serving
Calories 1418 Calories from Fat 666
% Daily Value*
Fat 74g114%
Saturated Fat 23g115%
Trans Fat 0.3g
Polyunsaturated Fat 10g
Monounsaturated Fat 26g
Cholesterol 287mg96%
Sodium 332mg14%
Potassium 1151mg33%
Carbohydrates 181g60%
Fiber 15g60%
Sugar 59g66%
Protein 25g50%
Vitamin A 4076IU82%
Vitamin C 66mg80%
Calcium 234mg23%
Iron 10mg56%
* Percent Daily Values are based on a 2000 calorie diet.
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Punjabi soya chaap masala with jeera rice recipe

Ingredients of making Punjabi soya chaap masala

For making soya chaap masala

  • 1 pack of soya chaap 
  • oil 
  • 1 cup curd
  • 1 tsp turmeric powder 
  • 1 tsp chilli powder 
  • 1 tsp garam masala 
  • salt (to taste)
  • 4 onions (sliced)
  • 2 tsp ginger-garlic paste
  • 8 tomatoes (sliced)
  • 4 tbsp oil 
  • 2 tsp butter
  • 2 bay leaves
  • 2 inch cinnamon 
  • 10 cloves 
  • 4 cardamom 
  • 1 tsp cumin 
  • 2 tsp coriander powder 
  • 2 tsp kauri methi 

For making jeera rice 

  • 1 cup rice (basmati rice )
  • 2 cups water
  • 2 tbsp cumin seeds 
  • 2 tbsp ghee
  • 2-inch cinnamon 
  • 4 cloves 
  • 4 green cardamom
  • salt (to taste )

Instructions for making Punjabi masala gravy

For making soya chaap masala

  • Firstly, take soya chaap and rinse it well in water make sure to clean and squeeze off the water well.
  • Cut them into pieces of your desired size. I personally prefer using medium-sized pieces.
  • Later, deep fry the pieces in hot oil
  • Next, Let the chaap fry until they are golden brown. 
  • Let it cool for a bit. Then, transfer it into a bowl and add ½ cup curd, ½ tsp turmeric, ½ tsp chilli powder, ½ tsp garam masala and also some ½ tsp salt.
  • Mix well to combine everything well.
  • Let it marinate for 20 minutes.
  • Next, take a kadai and add heat to some oil.
  • Then saute 2 onions, and 1 tsp ginger garlic paste until it turns golden brown.
  • Later add 4 tomatoes and saute until it turns soft and mushy.
  • cool the mixture and transfer it into a blender 
  • Later blend the mixture into a smooth paste. onion tomato paste is ready, keep aside.
  • In a different Kadai, take some oil and let it heat.
  • Then add 1 bay leaf, 1-inch cinnamon, 5 cloves, 2 pods of cardamom and 1 tsp cumin. saute until the spices turn aromatic.
  • Next, add ½ tsp turmeric, ½ tsp chilli powder, 1 tsp coriander powder and also ½ tsp cumin powder.
  • Later add in prepared onion tomato paste.
  • Further, add in marinated soya chaap and cook for 2 minutes.
  • Add 1 cup of water and mix well adjusting consistency as required.
  • Cover and simmer for 15 minutes or until soya chaap absorbs all the flavour and is cooked completely.
  • Lastly, top it off with some crushed kauri methi and enjoy it with jeera rice.

To make jeera rice 

  • Firstly take a pressure cooker and heat up some ghee.
  • Next, add in all the dry spices and let them turn aromatic.
  • Then add the rice (wash it well) and add 2 cups of water. 
  • Now, close the lid of the pressure cooker and let the rice cook on high flame for 3 whistles.
  • Then turn the heat to low and let it cook for another whistle. 
  • Tasty jeera rice is ready. enjoy with delicious soya chaap masala.

Conclusion and tips

This recipe is completely vegan and vegetarian and does not contain any non-vegan products. You can always replace butter with vegan butter. You can also serve this gravy with veg pulao. However, I would suggest going with jeera rice as it is a vegetarian combination to die for. I have used store-bought remade chaap. However, you can always choose to make it at home or replace it with a paneer or tofu to make a tofu masala curry or a paneer masala curry. You can also eat this delicious gravy alongside roomali roti or tandoori roti.

If you are using store-bought chaap, I suggest you thaw it properly before cooking it as it might alter the taste of the gravy. If you are not looking for a vegan alternative, you can top it off with some butter and fresh cream. I also like adding some cashew nut paste into the gravy to make it creamier.

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About Jeevana

I am a cooking enthusiast with a desire to create and make unique recipes. Find amazing vegetarian and non vegetarian recipes on Gofooddy. Do not forget to tag me if you try any recipe and like it!

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