Soya Chaap Masala

Indulge in the rich and creamy flavors of Soya Chaap Masala, a delectable North Indian curry that combines tender, golden-brown soya chaap pieces with a luscious tomato-based gravy. This vegetarian delight is infused with aromatic spices like cumin, garam masala, and kasuri methi, while a touch of cream adds a velvety finish to the dish. Perfectly balanced with the heat of green chilies and the warmth of red chili powder, this protein-packed recipe is both wholesome and satisfying. Pair it with soft naan, buttery parathas, or fragrant jeera rice for a truly comforting meal. Ideal for family dinners or special occasions, Soya Chaap Masala is a flavorful, meat-free alternative that will have everyone reaching for seconds.

Nutriscore Rating: 83/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 500 grams Soya chaap
• 3 tablespoons Oil
• 2 tablespoons Butter
• 2 large, finely chopped Onions
• 3 large, pureed Tomatoes
• 2 teaspoons Ginger-garlic paste
• 2 chopped Green chilies
• 1 teaspoon Cumin seeds
• 1 teaspoon Turmeric powder
• 1 teaspoon Red chili powder
• 2 teaspoons Coriander powder
• 1 teaspoon Garam masala
• 2 teaspoons Kasuri methi (dried fenugreek leaves)
• 100 ml Cream
• 1 to taste Salt
• 2 tablespoons, chopped Fresh coriander leaves

Directions

Step 1

Begin by preparing the soya chaap. If using frozen chaap, let it thaw to room temperature. Then, cut the chaap sticks into medium-sized pieces.

Step 2

Heat 2 tablespoons of oil in a deep pan over medium heat. Add the soya chaap pieces and sauté until golden brown in color. Remove from the pan and set aside.

Step 3

In the same pan, add the remaining 1 tablespoon of oil and 2 tablespoons of butter. Once hot, add the cumin seeds and let them sizzle for a few seconds.

Step 4

Add the finely chopped onions to the pan and sauté until they turn golden brown.

Step 5

Stir in the ginger-garlic paste and chopped green chilies. Sauté for 2 minutes until the raw smell disappears.

Step 6

Add the tomato puree, turmeric powder, red chili powder, coriander powder, and salt. Cook the mixture until the oil slightly separates from the masala, about 5-7 minutes.

Step 7

Lower the heat and add the soya chaap pieces back to the pan. Mix well to coat them with the masala.

Step 8

Pour in the cream and mix it well, ensuring the chaap is evenly coated.

Step 9

Sprinkle garam masala and crushed kasuri methi over the top, mix well, and let the gravy simmer for 5 more minutes.

Step 10

Garnish the dish with freshly chopped coriander leaves before serving.

Step 11

Serve hot with naan, roti, or rice.

Nutrition Facts

Serving size	(1546.9g)

Amount per serving	% Daily Value*
Calories	2519.8

Total Fat 180.9g	0%
Saturated Fat 38.2g	0%
Polyunsaturated Fat 1.7g
Cholesterol 101.3mg	0%
Sodium 2869.4mg	0%
Total Carbohydrate 117.8g	0%
Dietary Fiber 42.4g	0%
Total Sugars 49.3g
Protein 138.5g	0%

Vitamin D 4.5IU	0%
Calcium 1342.7mg	0%
Iron 34.4mg	0%
Potassium 3685.7mg	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: 61.4%

Protein: 20.9%

Carbs: 17.8%