Vegan Soya Chaap Masala

Indulge in the rich and aromatic flavors of Vegan Soya Chaap Masala—a plant-based twist on a beloved North Indian classic. This hearty dish features golden-fried soya chaap pieces simmered in a luscious tomato and cashew-based gravy, enhanced with the warmth of spices like garam masala and the earthy notes of kasuri methi. Finished with a touch of creamy coconut goodness, it delivers an irresistibly velvety texture that pairs beautifully with freshly baked naan or steamed rice. Perfect for an elegant dinner or a cozy family meal, this vegan recipe is a flavorful celebration of Indian cuisine while being completely dairy-free and protein-packed.

Nutriscore Rating: 77/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 6 pieces Vegan soya chaap sticks
• 3 tablespoons Oil (neutral-flavored, like sunflower or avocado oil)
• 1 teaspoon Cumin seeds
• 2 medium Onions, finely chopped
• 1 tablespoon Ginger-garlic paste
• 2 large Tomatoes, pureed
• 12 pieces Cashews, soaked in water for 30 minutes
• 0.25 cup Coconut cream
• 0.5 teaspoon Turmeric powder
• 1 teaspoon Red chili powder
• 1 teaspoon Coriander powder
• 1 teaspoon Garam masala
• 1 teaspoon Kasuri methi (dried fenugreek leaves), crushed
• 1 teaspoon Salt
• 1 cup Water
• 2 tablespoons Fresh cilantro, chopped (for garnish)

Directions

Step 1

Remove the vegan soya chaap sticks from the skewers and cut them into 2-inch pieces.

Step 2

Heat 2 tablespoons of oil in a pan over medium heat. Add the soya chaap pieces and shallow-fry until golden brown. Remove and set aside.

Step 3

In the same pan, add 1 tablespoon of oil and heat it. Add cumin seeds and let them splutter.

Step 4

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

Step 5

Add the ginger-garlic paste and sauté for 2 minutes until the raw smell disappears.

Step 6

Stir in the pureed tomatoes and cook until the oil starts separating from the mixture, about 8-10 minutes.

Step 7

Blend the soaked cashews with 2-3 tablespoons of water into a smooth paste. Add this paste to the tomato-onion mixture and cook for 2 minutes.

Step 8

Add turmeric powder, red chili powder, coriander powder, garam masala, and crushed kasuri methi. Mix well and cook for another minute.

Step 9

Pour in the water and bring the mixture to a boil. Reduce the heat to simmer and add the fried soya chaap pieces.

Step 10

Cover and cook for 10 minutes, stirring occasionally to ensure the flavors blend well.

Step 11

Add the coconut cream, adjust salt as needed, and simmer for another 2-3 minutes.

Step 12

Garnish with chopped fresh cilantro and serve hot with vegan naan, roti, or steamed rice.

Nutrition Facts

Serving size	(1315.4g)

Amount per serving	% Daily Value*
Calories	1765.5

Total Fat 104.1g	0%
Saturated Fat 20.0g	0%
Polyunsaturated Fat 0.1g
Cholesterol 0mg	0%
Sodium 4248.9mg	0%
Total Carbohydrate 138.4g	0%
Dietary Fiber 39.1g	0%
Total Sugars 52.8g
Protein 100.7g	0%

Vitamin D 0IU	0%
Calcium 767.7mg	0%
Iron 20.7mg	0%
Potassium 2410.1mg	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: 49.5%

Protein: 21.3%

Carbs: 29.2%