Soy-Free Soya Chaap Masala
Dive into a reinvented classic with this Soy-Free Soya Chaap Masala recipe! Perfectly tailored for those seeking a soy-free alternative, this dish swaps traditional soya chaap sticks for wheat gluten (seitan) or a mock meat substitute, while delivering all the irresistible flavors of the original. Featuring a rich and creamy cashew-based tomato gravy, infused with aromatic Indian spices like garam masala, kasuri methi, and cumin, this hearty recipe is a comforting delight. The addition of chickpea flour and yogurt enhances its depth, while roasted chaap sticks absorb the luscious masala to perfection. Easy to prepare in just under an hour, this soy-free dish pairs beautifully with naan, roti, or aromatic steamed basmati rice, making it ideal for weeknight dinners or special occasions. Whether you’re following a soy-free diet or simply looking for a flavorful twist on a beloved favorite, this recipe is sure to impress your taste buds!
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Recipe Information
Ingredients
- 6 chaap sticks Wheat gluten (seitan) or mock meat alternative
- 2 tablespoons Chickpea flour (besan)
- 1 cup Yogurt (dairy or coconut-based for vegan)
- 4 tablespoons Ghee or vegetable oil
- 1 teaspoon Cumin seeds
- 1.5 teaspoons Coriander powder
- 1 teaspoon Turmeric powder
- 1 teaspoon Red chili powder
- 1 teaspoon Garam masala
- 1.5 cups Tomato puree
- 1 large Onion, finely chopped
- 1 tablespoon Ginger-garlic paste
- 3 tablespoons Cashew paste
- 1 teaspoon Kasuri methi (dried fenugreek leaves)
- 1 teaspoon Salt
- 1.5 cups Water
- 2 tablespoons Fresh cilantro (coriander leaves), chopped
- 1 teaspoon Lemon juice
Instructions
Heat 2 tablespoons of ghee or oil in a non-stick pan over medium heat and lightly roast the soy-free chaap sticks until golden brown. Remove and set aside.
In the same pan, add the remaining 2 tablespoons of ghee or oil. Once hot, add cumin seeds and let them splutter for a few seconds.
Add the finely chopped onions and sauté until golden brown, about 8-10 minutes.
Stir in the ginger-garlic paste and cook for 1-2 minutes until the raw aroma disappears.
Add the chickpea flour and roast briefly for 1-2 minutes to remove its raw taste.
Mix in the tomato puree, turmeric powder, red chili powder, coriander powder, and salt. Cook the mixture, stirring occasionally, until the oil starts to separate, about 10 minutes.
Stir in the cashew paste and cook for another 2-3 minutes to bring creaminess to the gravy.
Whisk the yogurt to break any lumps and turn the heat to low. Gradually add the yogurt to the pan, stirring constantly to prevent curdling.
Add water to adjust the consistency of the gravy and bring it to a simmer.
Crush the kasuri methi between your palms and add it to the gravy for a boost of flavor.
Add the roasted mock chaap sticks to the gravy and let them simmer for 5-7 minutes to absorb the flavors.
Sprinkle garam masala and stir gently to distribute the spices.
Add lemon juice and garnish with freshly chopped cilantro before serving.
Serve hot with naan, roti, or steamed rice.
Nutrition Facts
Calories |
1899 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 91.9 g | 118% | |
| Saturated Fat | 46.1 g | 231% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 151 mg | 50% | |
| Sodium | 3784 mg | 165% | |
| Total Carbohydrate | 132.1 g | 48% | |
| Dietary Fiber | 16.8 g | 60% | |
| Total Sugars | 48.9 g | ||
| Protein | 152.2 g | 304% | |
| Vitamin D | 3.2 mcg | 16% | |
| Calcium | 567 mg | 44% | |
| Iron | 22.1 mg | 123% | |
| Potassium | 3413 mg | 73% | |
*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.
