Low Carb Soya Chaap Masala

Indulge in the rich and flavorful goodness of Low Carb Soya Chaap Masala, a keto-friendly twist on the classic North Indian favorite. This creamy, spiced curry features tender, golden-brown soya chaap pieces simmered in a luscious tomato-based gravy enriched with ghee and fresh cream or coconut cream. Infused with aromatic spices like garam masala, turmeric, and crushed kasuri methi, this dish delivers bold flavors while keeping it light on carbs. Perfectly balanced in taste and texture, it pairs beautifully with low-carb naan, keto roti, or cauliflower rice for a satisfying, guilt-free meal. Whether you’re following a keto lifestyle or simply craving a hearty yet healthy Indian curry, this Low Carb Soya Chaap Masala is sure to become a staple in your kitchen.

Nutriscore Rating: 70/100

Prep Time:10 mins

Cook Time:25 mins

Total Time:35 mins

Servings: 4

Ingredients

• 300 grams Soya chaap (low-carb or keto-approved, unsweetened variety)
• 2 tablespoons Ghee or coconut oil
• 1 piece Onion (medium, finely chopped)
• 1 cup Tomato puree (from fresh or canned tomatoes)
• 0.25 cup Fresh cream or unsweetened coconut cream
• 1 teaspoon Ginger-garlic paste
• 0.5 teaspoon Turmeric powder
• 1 teaspoon Red chili powder (adjust to taste)
• 1 teaspoon Coriander powder
• 0.5 teaspoon Garam masala
• 1 teaspoon Kasuri methi (dried fenugreek leaves, crushed)
• 1 piece Green chili (finely chopped, optional)
• 1 teaspoon Salt
• 1 cup Water
• 2 tablespoons Cilantro (fresh, for garnish, chopped)

Directions

Step 1

Heat 1 tablespoon of ghee or coconut oil in a non-stick pan over medium heat.

Step 2

Cut the soya chaap sticks into bite-sized pieces and sauté them in the pan until golden brown. Set aside.

Step 3

In the same pan, add the remaining 1 tablespoon of ghee or coconut oil and heat on medium flame.

Step 4

Add the finely chopped onion and sauté until it turns golden brown, around 5-6 minutes.

Step 5

Stir in the ginger-garlic paste and cook for 1-2 minutes until the raw smell disappears.

Step 6

Add the turmeric powder, red chili powder, coriander powder, and garam masala. Mix well and sauté for about 30 seconds to toast the spices.

Step 7

Pour in the tomato puree and cook for 5-7 minutes, stirring occasionally, until the oil separates from the masala base.

Step 8

Add water to adjust the gravy consistency, and bring it to a gentle boil.

Step 9

Reduce the heat to low and stir in the fresh cream or unsweetened coconut cream. Mix well to make the gravy creamy.

Step 10

Sprinkle the crushed kasuri methi and adjust salt as needed.

Step 11

Add the sautéed soya chaap pieces back into the pan and simmer for 5-7 minutes, allowing the flavors to meld together.

Step 12

Garnish with freshly chopped cilantro and optional chopped green chili for extra heat.

Step 13

Serve hot with low-carb naan, keto roti, or cauliflower rice for a complete low-carb meal.

Nutrition Facts

Serving size	(1011.0g)

Amount per serving	% Daily Value*
Calories	1080.3

Total Fat 72.6g	0%
Saturated Fat 33.5g	0%
Polyunsaturated Fat 0g
Cholesterol 149.1mg	0%
Sodium 3333.0mg	0%
Total Carbohydrate 55.4g	0%
Dietary Fiber 17.7g	0%
Total Sugars 21.1g
Protein 52.8g	0%

Vitamin D 0IU	0%
Calcium 454.8mg	0%
Iron 11.0mg	0%
Potassium 2072.7mg	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: 60.2%

Protein: 19.4%

Carbs: 20.4%