Gently remove Saffola Soya Chaaps from the sticks using a fork and cut them into big chunks.
Dress them in chilli powder, turmeric and salt. Mix well.
Heat refined oil in a pan and saute soya chaap pieces till they are nicely roasted or light brown in colour. Set aside.
Heat mustard oil in a heavy-bottom pan. Add bay leaf followed by the chopped onion. Fry on low flame till it turns golden.
Add the ginger-garlic paste and fry for about 2-3mins.
Add the tomato paste, red chilli powder, turmeric and fry this masala over low heat till oil starts leaving from the sides of the pan.
Now, add the roasted soya chaap pieces. Combine well and cook them covered for 10mins over low heat.
Open the lid, add a cup of water, garam masala powder, green chilli and chopped coriander. Stir well and allow the gravy to simmer for another 10mins over low heat.
Serve Soya Gravy Chaap with chapati, rice or lachha paratha.
