Keto Soya Chaap Masala
Indulge in the rich, aromatic flavors of Keto Soya Chaap Masala, a low-carb twist on the classic Indian favorite. Perfectly keto-compliant, this recipe features hearty soya chaap pieces lightly coated in coconut flour for a crisp texture, then simmered in a velvety tomato and heavy cream-based masala, infused with bold spices like cumin, garam masala, and kasuri methi. Every bite is brimming with warmth and spice, making it a satisfying choice for those on a keto diet. Ready in just 45 minutes, this dish is ideal for weeknight dinners and pairs beautifully with keto-friendly cauliflower rice or almond flour naan for a wholesome, flavorful meal. Elevate your keto cooking with this restaurant-quality recipe that’s both healthy and irresistible!
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Recipe Information
Ingredients
- 4 sticks Soya chaap (unsweetened, keto-compliant)
- 2 tablespoons Coconut flour
- 2 tablespoons Coconut oil or ghee
- 3 medium Tomatoes (pureed)
- 1 teaspoon Ginger-garlic paste
- 0.25 cup Heavy cream
- 1 medium Green chili (finely chopped)
- 1 teaspoon Coriander powder
- 0.5 teaspoon Cumin seeds
- 0.25 teaspoon Turmeric powder
- 0.5 teaspoon Red chili powder
- 0.5 teaspoon Garam masala
- 1 teaspoon Kasuri methi (dried fenugreek leaves)
- 2 tablespoons Fresh cilantro leaves (chopped)
- 1 teaspoon Salt
- 1 cup Water
Instructions
Remove soya chaap sticks from the wooden skewers and cut them into bite-sized pieces.
Lightly toss the soya chaap pieces in coconut flour to create a light coating.
Heat 1 tablespoon of coconut oil or ghee in a non-stick pan over medium heat and shallow fry the soya chaap pieces until golden brown. Remove from the pan and set aside.
In the same pan, add the remaining 1 tablespoon of coconut oil or ghee. Add cumin seeds and sauté until they splutter.
Add the ginger-garlic paste and chopped green chili. Sauté for 1-2 minutes until aromatic.
Stir in the tomato puree, turmeric powder, red chili powder, and coriander powder. Cook the mixture until the oil starts to separate from the masala, about 8-10 minutes.
Add 1 cup of water and bring the mixture to a gentle simmer.
Lower the heat and stir in the heavy cream. Ensure the mixture is smooth and well-incorporated.
Add the fried soya chaap pieces and salt to the pan. Cook for 8-10 minutes, allowing the soya chaap to absorb the flavors of the masala.
Sprinkle garam masala and crush the kasuri methi between your palms before adding it to the pan. Mix well.
Garnish with chopped cilantro leaves and serve hot. This Keto Soya Chaap Masala pairs beautifully with keto-friendly options like cauliflower rice or almond flour naan.
Nutrition Facts
Calories |
226 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.7 g | 20% | |
| Saturated Fat | 9.8 g | 49% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 15 mg | 5% | |
| Sodium | 530 mg | 23% | |
| Total Carbohydrate | 14.3 g | 5% | |
| Dietary Fiber | 4.9 g | 18% | |
| Total Sugars | 4.9 g | ||
| Protein | 10.3 g | 21% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 84 mg | 6% | |
| Iron | 2.8 mg | 16% | |
| Potassium | 556 mg | 12% | |
*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.
