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Tender soya chaap and hearty chickpeas simmered in a robust, spicy Punjabi-style onion-tomato gravy. This protein-packed curry is a delicious and satisfying vegetarian main course, perfect with naan or rice.
For 4 servings
Pressure Cook the Chickpeas
Prepare and Fry the Soya Chaap
Build the Gravy Base (Tadka)
Tender soya chaap and hearty chickpeas simmered in a robust, spicy Punjabi-style onion-tomato gravy. This protein-packed curry is a delicious and satisfying vegetarian main course, perfect with naan or rice.
This punjabi recipe takes 70 minutes to prepare and yields 4 servings. At 696.25 calories per serving with 42.79g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
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Cook the Masala
Combine and Simmer the Curry
Finish and Garnish
Increase the fresh cream to 1/4 cup or add 2 tablespoons of cashew paste along with the tomato puree for a richer, more decadent gravy.
Replace the fresh cream with full-fat coconut cream or a smooth cashew cream. Ensure the soya chaap used is dairy-free.
Add one medium potato, cubed and fried, along with the soya chaap for extra heartiness and texture.
Both soya chaap and chickpeas are rich in protein, making this dish ideal for muscle repair, growth, and overall body function, especially for vegetarians and vegans.
Chickpeas provide a significant amount of dietary fiber, which promotes digestive health, helps maintain stable blood sugar levels, and contributes to a feeling of fullness.
The complex carbs from chickpeas provide sustained energy release, keeping you energized for longer without the spike and crash associated with simple sugars.
One serving (about 400g) contains approximately 450-500 calories, depending on the amount of oil and cream used. It's a substantial, protein-rich meal.
Yes, it can be very healthy. It's packed with plant-based protein from soya and chickpeas, and fiber from chickpeas, which aids digestion. To make it healthier, you can reduce the oil and use a low-fat cream or yogurt alternative.
Absolutely. The main dairy ingredient is fresh cream. Simply substitute it with an equal amount of full-fat coconut cream or cashew cream for a delicious vegan version. Also, ensure the brand of soya chaap you use is dairy-free.
Yes, for a quicker version. Use one 15-ounce (approx. 425g) can of chickpeas. Drain and rinse them well before adding to the curry in Step 5. You will need to use plain water or vegetable broth for the gravy since you won't have reserved chickpea water.
If the gravy is too thin, simmer it uncovered for a few more minutes to allow the excess water to evaporate. If it's too thick, simply add a splash of hot water until you reach your desired consistency.
Store any leftover curry in an airtight container in the refrigerator for up to 3-4 days. The flavors often deepen overnight, making it even more delicious the next day. Reheat thoroughly before serving.
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