Dairy-Free Soya Chaap Masala
Savor the bold and comforting flavors of this Dairy-Free Soya Chaap Masala, a plant-based twist on a beloved North Indian curry. This recipe features tender soya chaap pieces, lightly fried to a golden perfection, simmered in a rich, aromatic coconut milk-based gravy infused with spices like garam masala, coriander, and turmeric. A perfect choice for vegan and dairy-free diets, this dish delivers a creamy texture without the use of dairy. Ready in just 40 minutes, it’s a flavorful, protein-packed meal ideal for weeknight dinners or special occasions. Pair it with steamed rice, roti, or naan for an irresistible culinary experience.
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Recipe Information
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
Instructions
Preheat a pan over medium heat and add 2 tablespoons of oil.
Carefully remove soya chaap sticks from skewers and cut them into 1.5-inch pieces.
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.
In the same pan, heat the remaining 1 tablespoon of oil and add cumin seeds. Allow them to crackle for 30 seconds.
Add the finely chopped onions to the pan and sauté for 5-6 minutes, stirring occasionally, until they turn golden brown.
Stir in the minced garlic and ginger. Cook for 1-2 minutes or until fragrant.
Add the finely chopped tomatoes and cook for 5-7 minutes until the tomatoes are soft and the oil starts separating from the mixture.
Stir in the turmeric powder, red chili powder, coriander powder, and salt. Cook for 1-2 minutes to toast the spices.
Pour in the coconut milk and 1 cup of water. Mix everything well and bring the curry to a gentle boil.
Add the fried soya chaap pieces to the curry. Cover and simmer for 10 minutes, allowing the soya chaap to absorb the flavors.
Stir in the garam masala and cook for another 2 minutes.
Turn off the heat and garnish with freshly chopped cilantro.
Serve hot with steamed rice, roti, or naan.
Nutrition Facts
Calories |
1871 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 126.4 g | 162% | |
| Saturated Fat | 15.5 g | 78% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4049 mg | 176% | |
| Total Carbohydrate | 107.2 g | 39% | |
| Dietary Fiber | 32.0 g | 114% | |
| Total Sugars | 40.1 g | ||
| Protein | 108.3 g | 217% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 809 mg | 62% | |
| Iron | 19.3 mg | 107% | |
| Potassium | 2867 mg | 61% | |
*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.
