Vegan Soya Chaap Masala
Indulge in the rich and aromatic flavors of Vegan Soya Chaap Masala, a plant-based twist on the classic Indian delicacy. This hearty dish features tender chunks of vegan soya chaap, shallow-fried to golden perfection, and simmered in a luscious tomato-cashew gravy infused with bold spices like garam masala, red chili, and coriander powder. Coconut cream adds a silky touch, while crushed kasuri methi enhances the authentic North Indian profile. Easy to prepare in under an hour, this recipe is perfect for a comforting dinner, and pairs beautifully with fluffy vegan naan, soft roti, or fragrant steamed rice. Whether you’re hosting guests or enjoying a quiet meal at home, this vegan soya chaap masala delivers irresistible flavor and a satisfying, protein-rich bite every time.
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Recipe Information
Ingredients
- 6 pieces Vegan soya chaap sticks
- 3 tablespoons Oil (neutral-flavored, like sunflower or avocado oil)
- 1 teaspoon Cumin seeds
- 2 medium Onions, finely chopped
- 1 tablespoon Ginger-garlic paste
- 2 large Tomatoes, pureed
- 12 pieces Cashews, soaked in water for 30 minutes
- 0.25 cup Coconut cream
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Red chili powder
- 1 teaspoon Coriander powder
- 1 teaspoon Garam masala
- 1 teaspoon Kasuri methi (dried fenugreek leaves), crushed
- 1 teaspoon Salt
- 1 cup Water
- 2 tablespoons Fresh cilantro, chopped (for garnish)
Instructions
Remove the vegan soya chaap sticks from the skewers and cut them into 2-inch pieces.
Heat 2 tablespoons of oil in a pan over medium heat. Add the soya chaap pieces and shallow-fry until golden brown. Remove and set aside.
In the same pan, add 1 tablespoon of oil and heat it. Add cumin seeds and let them splutter.
Add the finely chopped onions and sauté until they turn golden brown.
Add the ginger-garlic paste and sauté for 2 minutes until the raw smell disappears.
Stir in the pureed tomatoes and cook until the oil starts separating from the mixture, about 8-10 minutes.
Blend the soaked cashews with 2-3 tablespoons of water into a smooth paste. Add this paste to the tomato-onion mixture and cook for 2 minutes.
Add turmeric powder, red chili powder, coriander powder, garam masala, and crushed kasuri methi. Mix well and cook for another minute.
Pour in the water and bring the mixture to a boil. Reduce the heat to simmer and add the fried soya chaap pieces.
Cover and cook for 10 minutes, stirring occasionally to ensure the flavors blend well.
Add the coconut cream, adjust salt as needed, and simmer for another 2-3 minutes.
Garnish with chopped fresh cilantro and serve hot with vegan naan, roti, or steamed rice.
Nutrition Facts
Calories |
1766 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 104.1 g | 133% | |
| Saturated Fat | 20.0 g | 100% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4249 mg | 185% | |
| Total Carbohydrate | 138.4 g | 50% | |
| Dietary Fiber | 39.1 g | 140% | |
| Total Sugars | 52.8 g | ||
| Protein | 100.7 g | 201% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 768 mg | 59% | |
| Iron | 20.7 mg | 115% | |
| Potassium | 2410 mg | 51% | |
*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.
