Low Carb Soya Chaap Masala
Indulge in the rich, aromatic flavors of Low Carb Soya Chaap Masala, a perfect dish for keto and low-carb enthusiasts seeking a hearty Indian meal without compromising on taste or nutrition. This recipe features protein-packed soya chaap, sautéed to golden perfection, simmered in a luscious tomato-based gravy infused with vibrant spices like garam masala, turmeric, and crushed kasuri methi. Creamy and comforting, the dish is enriched with fresh cream or unsweetened coconut cream, making it a delightful option for carb-conscious foodies. With just 10 minutes of prep time and easy-to-follow steps, this versatile recipe pairs beautifully with keto-friendly naan, cauliflower rice, or low-carb roti, creating a satisfying meal that’s both healthy and delicious. Perfectly spiced and garnished with fresh cilantro, this Low Carb Soya Chaap Masala is sure to elevate your home dining experience!
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Recipe Information
Ingredients
- 300 grams Soya chaap (low-carb or keto-approved, unsweetened variety)
- 2 tablespoons Ghee or coconut oil
- 1 piece Onion (medium, finely chopped)
- 1 cup Tomato puree (from fresh or canned tomatoes)
- 0.25 cup Fresh cream or unsweetened coconut cream
- 1 teaspoon Ginger-garlic paste
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Red chili powder (adjust to taste)
- 1 teaspoon Coriander powder
- 0.5 teaspoon Garam masala
- 1 teaspoon Kasuri methi (dried fenugreek leaves, crushed)
- 1 piece Green chili (finely chopped, optional)
- 1 teaspoon Salt
- 1 cup Water
- 2 tablespoons Cilantro (fresh, for garnish, chopped)
Instructions
Heat 1 tablespoon of ghee or coconut oil in a non-stick pan over medium heat.
Cut the soya chaap sticks into bite-sized pieces and sauté them in the pan until golden brown. Set aside.
In the same pan, add the remaining 1 tablespoon of ghee or coconut oil and heat on medium flame.
Add the finely chopped onion and sauté until it turns golden brown, around 5-6 minutes.
Stir in the ginger-garlic paste and cook for 1-2 minutes until the raw smell disappears.
Add the turmeric powder, red chili powder, coriander powder, and garam masala. Mix well and sauté for about 30 seconds to toast the spices.
Pour in the tomato puree and cook for 5-7 minutes, stirring occasionally, until the oil separates from the masala base.
Add water to adjust the gravy consistency, and bring it to a gentle boil.
Reduce the heat to low and stir in the fresh cream or unsweetened coconut cream. Mix well to make the gravy creamy.
Sprinkle the crushed kasuri methi and adjust salt as needed.
Add the sautéed soya chaap pieces back into the pan and simmer for 5-7 minutes, allowing the flavors to meld together.
Garnish with freshly chopped cilantro and optional chopped green chili for extra heat.
Serve hot with low-carb naan, keto roti, or cauliflower rice for a complete low-carb meal.
Nutrition Facts
Calories |
1080 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 72.6 g | 93% | |
| Saturated Fat | 33.5 g | 168% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 149 mg | 50% | |
| Sodium | 3333 mg | 145% | |
| Total Carbohydrate | 55.4 g | 20% | |
| Dietary Fiber | 17.7 g | 63% | |
| Total Sugars | 21.1 g | ||
| Protein | 52.8 g | 106% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 455 mg | 35% | |
| Iron | 11.0 mg | 61% | |
| Potassium | 2073 mg | 44% | |
*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.
