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20 min



½ cup soya bean

½ cup soya chunks

1 cup Maida / plain flour / refined flour

Salt to taste

Water to boil


2 tbsp oil

5 soya chaap sticks, prepared

1 tsp cumin / jeera

1 bay leaf / Tej patta

½ tsp turmeric / Haldi

1 medium sized onion, finely chopped

1 tsp ginger-garlic paste

½ tsp IWP coriander powder/ Dhania powder

1½ cups tomato pulp

1 tsp IWP Kashmiri red chili powder / Lal mirch powder

1/2 tsp IWP Soya Chaap Masala

¼ tsp IWP cumin powder/ Jeera Powder

Salt (According to taste)

1 cup water

¼ cup fresh cream/ Malai

¼ tsp IWP garam masala powder

2 tbsp coriander leaves, finely chopped

½ tsp IWP dry fenugreek leaves/ kasoori methi powder

How to prepare

Firstly, heat oil and roast soya chaap sticks both the sides. Keep aside.

Now saute in cumin and bay leaf till it turns aromatic.

Furthermore, add in onions and saute well.

Additionally, add in ginger-garlic paste and saute.

Now add in tomato pulp.

Stir continuously till the tomato pulp thickens up and releases oil.

Furthermore, add IWP’s - turmeric, chili powder, coriander powder, cumin powder.

Add salt according to taste.

Add IWP soya Chaap masala.

Add in water and cream.

Keeping the flame on low stir continuously.

Further add in roasted soya bean chaap sticks into the curry.

Cover and simmer for 15 minutes.

Now add in IWP garam masala and kasoori methi.

Garnish with coriander leaves.

Enjoy with rice, roti or chapati.

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