Gluten-Free Soya Chaap Masala
Indulge in the rich, creamy flavors of Gluten-Free Soya Chaap Masala, a hearty, plant-based curry that’s perfect for a comforting meal. This recipe transforms gluten-free soya chaap into a luxurious dish with a velvety gravy made from tomato purée, cashew paste, and coconut milk, infused with aromatic spices like garam masala, cumin, and turmeric. Lightly fried soya chaap pieces soak up the flavorful, slow-simmered masala, creating a dish that is as wholesome as it is delicious. Pair it with gluten-free naan, roti, or fragrant steamed rice for a meal that’s naturally gluten-free and packed with bold Indian-inspired flavors. Whether you're entertaining or enjoying a cozy dinner, this soya chaap masala is sure to impress!
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Recipe Information
Ingredients
- 4 sticks Gluten-free soya chaap
- 3 tablespoons Vegetable oil
- 1 teaspoon Cumin seeds
- 1 leaf Bay leaf
- 2 medium-sized (finely chopped) Onion
- 3 medium-sized (pureed) Tomato
- 1 tablespoon Ginger-garlic paste
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Red chili powder
- 1 teaspoon Coriander powder
- 0.5 teaspoon Garam masala
- 1 teaspoon (or to taste) Salt
- 10 pieces Cashews
- 0.5 cup Coconut milk
- 0.25 cup (optional for garnish) Fresh cream
- 2 tablespoons (chopped, for garnish) Cilantro
- 1 cup (as needed for gravy consistency) Water
Instructions
Start by soaking cashews in warm water for 10 minutes. After soaking, blend them into a smooth paste and set aside.
Remove the soya chaap sticks from their skewers. Cut the soya chaap into bite-sized pieces.
Heat 2 tablespoons of oil in a skillet over medium heat. Lightly fry the soya chaap pieces until golden brown. Remove from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of oil. Once hot, add cumin seeds and the bay leaf. Sauté for about 30 seconds until aromatic.
Add the chopped onions and fry until they turn golden brown, stirring occasionally (about 6-8 minutes).
Add the ginger-garlic paste and sauté for 1-2 minutes until the raw smell disappears.
Now, add the tomato puree. Cook the mixture over medium heat until the oil starts separating from the masala (about 8-10 minutes).
Add turmeric powder, red chili powder, coriander powder, and salt. Mix well and cook for another 2 minutes.
Stir in the cashew paste and coconut milk. Mix well to ensure a smooth gravy base.
Add the golden-brown soya chaap pieces to the gravy, along with 1 cup of water (or adjust based on your desired consistency). Mix gently.
Cover the skillet and let the curry simmer for 10 minutes on low heat, allowing the soya chaap to absorb the flavors.
Sprinkle garam masala and stir gently. Cook for another 2 minutes.
Turn off the heat. Optionally, add a swirl of fresh cream for richness.
Garnish with chopped cilantro and serve hot with gluten-free naan, roti, or steamed rice.
Nutrition Facts
Calories |
1521 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 88.8 g | 114% | |
| Saturated Fat | 18.8 g | 94% | |
| Polyunsaturated Fat | 26.6 g | ||
| Cholesterol | 38 mg | 13% | |
| Sodium | 7164 mg | 311% | |
| Total Carbohydrate | 132.2 g | 48% | |
| Dietary Fiber | 19.4 g | 69% | |
| Total Sugars | 60.3 g | ||
| Protein | 73.4 g | 147% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 650 mg | 50% | |
| Iron | 16.2 mg | 90% | |
| Potassium | 2464 mg | 52% | |
*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.
