Gluten-Free Soya Chaap Masala

Elevate your weeknight dinners with this rich and flavorful Gluten-Free Soya Chaap Masala—a perfect twist on the classic North Indian dish! Crafted with gluten-free soya chaap sticks, this plant-based curry features a luxuriously creamy gravy made from cashew paste and coconut milk, infused with aromatic spices like cumin, garam masala, and coriander powder. The golden-fried soya chaap pieces are simmered to perfection in a tomato-onion masala, ensuring every bite is packed with bold, satisfying flavors. Ideal for those seeking gluten-free, vegetarian meal options, this dish pairs beautifully with gluten-free naan, roti, or basmati rice. Garnished with fresh cilantro and a drizzle of cream, it’s a wholesome, restaurant-style delight you can easily recreate at home.

Nutriscore Rating: 69/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

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

Directions

Step 1

Start by soaking cashews in warm water for 10 minutes. After soaking, blend them into a smooth paste and set aside.

Step 2

Remove the soya chaap sticks from their skewers. Cut the soya chaap into bite-sized pieces.

Step 3

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.

Step 4

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.

Step 5

Add the chopped onions and fry until they turn golden brown, stirring occasionally (about 6-8 minutes).

Step 6

Add the ginger-garlic paste and sauté for 1-2 minutes until the raw smell disappears.

Step 7

Now, add the tomato puree. Cook the mixture over medium heat until the oil starts separating from the masala (about 8-10 minutes).

Step 8

Add turmeric powder, red chili powder, coriander powder, and salt. Mix well and cook for another 2 minutes.

Step 9

Stir in the cashew paste and coconut milk. Mix well to ensure a smooth gravy base.

Step 10

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.

Step 11

Cover the skillet and let the curry simmer for 10 minutes on low heat, allowing the soya chaap to absorb the flavors.

Step 12

Sprinkle garam masala and stir gently. Cook for another 2 minutes.

Step 13

Turn off the heat. Optionally, add a swirl of fresh cream for richness.

Step 14

Garnish with chopped cilantro and serve hot with gluten-free naan, roti, or steamed rice.

Nutrition Facts

Serving size	1585.3 grams (1585.3g)

Amount per serving	% Daily Value*
Calories	1521

Total Fat 88.80g	114%
Saturated Fat 18.80g	94%
Polyunsaturated Fat 26.60g
Cholesterol 38mg	13%
Sodium 7164mg	311%
Total Carbohydrate 132.20g	48%
Dietary Fiber 19.40g	69%
Total Sugars 60.30g
Protein 73.40g	147%

Vitamin D 0IU	0%
Calcium 650mg	50%
Iron 16mg	90%
Potassium 2464mg	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.

Source of Calories

Fat: 49.3%

Protein: 18.1%

Carbs: 32.6%