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Tender soya chaap pieces simmered in a rich, creamy tomato and cashew gravy. This popular North Indian dish is a fantastic vegetarian alternative to classic meat curries, perfect with naan or rice.
For 4 servings
Prepare and Fry the Soya Chaap
Create the Gravy Base
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Tender soya chaap pieces simmered in a rich, creamy tomato and cashew gravy. This popular North Indian dish is a fantastic vegetarian alternative to classic meat curries, perfect with naan or rice.
This north_indian recipe takes 55 minutes to prepare and yields 4 servings. At 341.03 calories per serving with 5.49g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Cook the Masala
Combine and Simmer
Finish and Garnish
Replace the dairy fresh cream with an equal amount of coconut cream or cashew cream for a fully plant-based dish.
After frying, marinate the soya chaap pieces in a mixture of thick yogurt (or vegan yogurt), 1 tsp tandoori masala, and lemon juice for 30 minutes before adding them to the gravy.
Increase the amount of cashews to 20-25 or add 2 tablespoons of melon seeds (magaz) to the onion-tomato mixture before blending.
Add 1/2 tsp of regular red chili powder along with the Kashmiri chili powder, or increase the number of green chilies.
Soya is a complete protein, containing all nine essential amino acids, which is excellent for muscle repair, growth, and overall body function.
Soybeans are a unique source of isoflavones, plant compounds that have been linked to various health benefits, including supporting bone health and providing antioxidant effects.
The combination of protein from soya and healthy fats from cashews and oil provides sustained energy, making this a hearty and satisfying meal.
It's a good source of plant-based protein from soya. However, the gravy is rich with oil, cashews, and cream, making it higher in calories and fat. To make it healthier, you can reduce the amount of oil and cream, or use a low-fat cream alternative.
One serving (approximately 375g) contains around 450-550 calories. This is an estimate and can vary based on the specific ingredients and quantities of oil and cream used.
Yes, absolutely. Replace the dairy fresh cream with a plant-based alternative like full-fat coconut cream, cashew cream, or a store-bought vegan cooking cream. Ensure the soya chaap itself is vegan (most are).
For a creamy texture, you can substitute cashews with blanched almonds, melon seeds (magaz), or a tablespoon of poppy seeds (khus khus), soaked and blended into a paste.
Store leftover Soya Chaap Masala in an airtight container in the refrigerator for up to 3 days. The gravy will thicken upon cooling; add a splash of hot water or milk when reheating on the stovetop or in the microwave.