Heat mustard oil in a heavy bottom pan or casserole.  Add bay leaf. Fry till the aroma is released approximately for 2 – 3 seconds. Next, add the chopped onion. Fry it over low flame till golden in colour. keep stirring at regular intervals while frying onion. 

Once onion is done add the ginger-garlic paste and fry it for 2 – 3 minutes or till the raw smell wafts away. Add the tomato paste, red chilli powder, turmeric and stir to combine. Fry the masala over low heat till it starts leaving the sides of the pan. Stirring at regular intervals.

If you are using frozen soya chaap defrost them as per packet instructions before marinating in the spices. To reduce the thickness of gravy add approximately 2 Cups of water instead of 1 Cup. 

Now, add the roasted soya chaap pieces. Stir to combine and cook them covered over low heat for 10 minutes. Open the lid, add approximately 1 Cup of water, garam masala, green chilli and chopped coriander. Mix and allow the gravy to simmer for next 10 minutes over low heat. Serve Punjabi Soya Chaap Masala with chapati, rice or lachha paratha.