Soy-Free Soya Chaap Masala

Discover the rich and aromatic world of **Soy-Free Soya Chaap Masala**, a delightful twist on the classic North Indian dish that's perfect for those seeking a soy-free alternative! This recipe swaps traditional soya chaap with wheat gluten or a mock meat substitute, creating a hearty, protein-packed dish that doesn't skimp on flavor. The creamy tomato-cashew gravy is infused with warm spices like garam masala, turmeric, and kasuri methi, while yogurt (dairy or coconut-based for a vegan version) adds a luscious tang. Lightly roasted chaap sticks are simmered in the velvety sauce, ensuring every bite is bursting with bold and comforting flavors. Ready in under an hour, this soy-free masterpiece pairs beautifully with naan, roti, or basmati rice, making it a versatile dish for weeknight dinners or special gatherings. Perfect for vegetarians, vegans, and anyone eager to try a wholesome, soy-free delight!

Nutriscore Rating: 75/100

Prep Time:20 mins

Cook Time:35 mins

Total Time:55 mins

Servings: 4

Ingredients

• 6 chaap sticks Wheat gluten (seitan) or mock meat alternative
• 2 tablespoons Chickpea flour (besan)
• 1 cup Yogurt (dairy or coconut-based for vegan)
• 4 tablespoons Ghee or vegetable oil
• 1 teaspoon Cumin seeds
• 1.5 teaspoons Coriander powder
• 1 teaspoon Turmeric powder
• 1 teaspoon Red chili powder
• 1 teaspoon Garam masala
• 1.5 cups Tomato puree
• 1 large Onion, finely chopped
• 1 tablespoon Ginger-garlic paste
• 3 tablespoons Cashew paste
• 1 teaspoon Kasuri methi (dried fenugreek leaves)
• 1 teaspoon Salt
• 1.5 cups Water
• 2 tablespoons Fresh cilantro (coriander leaves), chopped
• 1 teaspoon Lemon juice

Directions

Step 1

Heat 2 tablespoons of ghee or oil in a non-stick pan over medium heat and lightly roast the soy-free chaap sticks until golden brown. Remove and set aside.

Step 2

In the same pan, add the remaining 2 tablespoons of ghee or oil. Once hot, add cumin seeds and let them splutter for a few seconds.

Step 3

Add the finely chopped onions and sauté until golden brown, about 8-10 minutes.

Step 4

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

Step 5

Add the chickpea flour and roast briefly for 1-2 minutes to remove its raw taste.

Step 6

Mix in the tomato puree, turmeric powder, red chili powder, coriander powder, and salt. Cook the mixture, stirring occasionally, until the oil starts to separate, about 10 minutes.

Step 7

Stir in the cashew paste and cook for another 2-3 minutes to bring creaminess to the gravy.

Step 8

Whisk the yogurt to break any lumps and turn the heat to low. Gradually add the yogurt to the pan, stirring constantly to prevent curdling.

Step 9

Add water to adjust the consistency of the gravy and bring it to a simmer.

Step 10

Crush the kasuri methi between your palms and add it to the gravy for a boost of flavor.

Step 11

Add the roasted mock chaap sticks to the gravy and let them simmer for 5-7 minutes to absorb the flavors.

Step 12

Sprinkle garam masala and stir gently to distribute the spices.

Step 13

Add lemon juice and garnish with freshly chopped cilantro before serving.

Step 14

Serve hot with naan, roti, or steamed rice.

Nutrition Facts

Serving size	(1773.9g)

Amount per serving	% Daily Value*
Calories	1899.0

Total Fat 91.9g	0%
Saturated Fat 46.1g	0%
Polyunsaturated Fat 0.0g
Cholesterol 151.2mg	0%
Sodium 3783.8mg	0%
Total Carbohydrate 132.1g	0%
Dietary Fiber 16.8g	0%
Total Sugars 48.9g
Protein 152.2g	0%

Vitamin D 126.2IU	0%
Calcium 567.0mg	0%
Iron 22.1mg	0%
Potassium 3413.4mg	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: 42.1%

Protein: 31.0%

Carbs: 26.9%