Recipe - Punjabi Soya Chaap Masala


(For Soya Chaap Pieces)

  • 6 soya chaap (Soya sticks)
  • ½ tsp Eagle Red ChilliPowder
  • ½ tsp Eagle Turmeric Powder
  • ½ tsp salt
  • 2 tbsp refined oil

(For Soya Chaap Gravy)

  • 1-2 bay leaf (tejpatta)
  • 1 cup onion, finely chopped
  • 1 tsp ginger garlic paste
  • 1 cup tomato paste
  • Salt to taste
  • ½ tsp Eagle Kashmiri MirchPowder
  • ½ tsp Eagle Turmeric Powder
  • ½ tsp Eagle Garam Masala
  • 2 tsp Eagle Soya Chaap Masala
  • 2 green chilli, sliced
  • 1 tbsp chopped fresh coriander leaves
  • 4 tbsp oil


  • 01Gently remove soya chaap from the sticks and cut them into big chunks.
  • 02Dress soya chaap pieces in red chilli, turmeric and salt. Mix nicely.
  • 03Heat refined oil in a pan and sauté soya chaap pieces till they are nicely roasted or light brown in color. Transfer to a plate and set aside.
  • 04Heat oil in separate heavy bottom pan.
  • 05Add bay leaf and fry for approximately 2-3 seconds until the aroma is released.
  • 06Then add chopped onion and sauté well until it turns golden in color.
  • 07Add ginger garlic paste and sauté for 2-3 minutes or till the raw smell wafts away.
  • 08Add tomato paste and all the spices. Sauté the masala over low flame till it starts leaving the sides of the pan.
  • 09Now add the roasted soya chaap pieces. Stir to combine and cook them covered over low heat for 10 minutes.
  • 10Open the lid, add approximately 1 cup of water, green chilli and chopped coriander. Mix and allow the gravy to simmer for next 10 minutes over low heat.
  • 11Serve Punjabi Soya Chaap Masala hot with your choice of bread.