Dairy-Free Soya Chaap Masala

Dive into the rich, aromatic flavors of Dairy-Free Soya Chaap Masala, a wholesome and plant-based twist on a classic North Indian favorite. This dish features tender, golden-browned soya chaap pieces simmered in a creamy, spiced coconut milk curry, making it completely dairy-free yet irresistibly indulgent. The harmonious blend of cumin, turmeric, garam masala, and fresh cilantro ensures a burst of flavor with every bite, while the use of coconut milk adds a velvety texture without the need for cream. Perfectly suited for vegans and those seeking a healthier alternative, this recipe pairs beautifully with steamed rice, roti, or naan, offering a comforting meal that’s both nourishing and satisfying. Whether for a weeknight dinner or a special occasion, this easy-to-make soya chaap curry promises to elevate your dining experience with authentic Indian flavors.

Nutriscore Rating: 83/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 4 pieces Soya chaap sticks
• 3 tablespoons Oil (e.g., sunflower or vegetable)
• 1 teaspoon Cumin seeds
• 2 medium Onions, finely chopped
• 4 pieces Garlic cloves, minced
• 1 inch (piece) Ginger, minced
• 3 medium Tomatoes, finely chopped
• 0.5 teaspoon Turmeric powder
• 1 teaspoon Red chili powder
• 1.5 teaspoons Coriander powder
• 1 teaspoon Garam masala
• 1 cup Coconut milk
• 2 tablespoons Cilantro (coriander leaves), chopped
• 1 teaspoon (or to taste) Salt
• 1 cup Water

Directions

Step 1

Preheat a pan over medium heat and add 2 tablespoons of oil.

Step 2

Carefully remove soya chaap sticks from skewers and cut them into 1.5-inch pieces.

Step 3

Lightly fry the soya chaap pieces in the hot oil for 2-3 minutes, until they are golden on all sides. Remove and set aside.

Step 4

In the same pan, heat the remaining 1 tablespoon of oil and add cumin seeds. Allow them to crackle for 30 seconds.

Step 5

Add the finely chopped onions to the pan and sauté for 5-6 minutes, stirring occasionally, until they turn golden brown.

Step 6

Stir in the minced garlic and ginger. Cook for 1-2 minutes or until fragrant.

Step 7

Add the finely chopped tomatoes and cook for 5-7 minutes until the tomatoes are soft and the oil starts separating from the mixture.

Step 8

Stir in the turmeric powder, red chili powder, coriander powder, and salt. Cook for 1-2 minutes to toast the spices.

Step 9

Pour in the coconut milk and 1 cup of water. Mix everything well and bring the curry to a gentle boil.

Step 10

Add the fried soya chaap pieces to the curry. Cover and simmer for 10 minutes, allowing the soya chaap to absorb the flavors.

Step 11

Stir in the garam masala and cook for another 2 minutes.

Step 12

Turn off the heat and garnish with freshly chopped cilantro.

Step 13

Serve hot with steamed rice, roti, or naan.

Nutrition Facts

Serving size	(1548.7g)

Amount per serving	% Daily Value*
Calories	1871.1

Total Fat 126.4g	0%
Saturated Fat 15.5g	0%
Polyunsaturated Fat 0g
Cholesterol 0mg	0%
Sodium 4049.4mg	0%
Total Carbohydrate 107.2g	0%
Dietary Fiber 32.0g	0%
Total Sugars 40.1g
Protein 108.3g	0%

Vitamin D 0IU	0%
Calcium 808.7mg	0%
Iron 19.3mg	0%
Potassium 2867.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 56.9%

Protein: 21.7%

Carbs: 21.4%