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Punjabi Soya Chaap Recipe (Vegan dhaba style curry)

Marinated Soya Chaap sticks are soaked in a vibrant blend of spices, simmering into a rich, creamy tomato-based curry that’s both plant-based and delicious.

Prep Time
5 mins
Cook Time
5 mins
Total Time
21 mins
Servings: 4 (Yield: 3 ½ cups)
Calories: 249 kcal
Course: Main Course
Cuisine: Indian

Ingredients

Soya chaap and marinade:
  • 6 soya chaap canned or frozen soy sticks
  • ¼ cup yogurt unsweetened plant-based
  • 1 teaspoon kashmiri red chilli powder
  • ½ teaspoon turmeric powder
  • ½ teaspoon salt or to taste
Blended ingredients:
  • 2 medium size tomatoes quartered
  • 2 garlic cloves
  • ½ cup onion diced
  • 2 teaspoons grated ginger
  • 1 teaspoon kashmiri red chilli powder
  • ½ teaspoon turmeric powder
  • 1 teaspoon coriander powder
  • 1 ½ teaspoon jaggery or coconut sugar, palm sugar, or brown sugar
  • ¼ cup Unsweetened plant-based yogurt
Gravy ingredients:
  • ¼ cup cooking oil canola oil, vegetable oil, or peanut oil
  • ½ cup onion diced
  • 1 teaspoon garam masala
  • 1 tablespoon dried fenugreek leaves kasuri methi
  • ¼ cup chopped cilantro
  • 1 teaspoon salt or to taste
Tadka:
  • 2 tablespoons cooking oil canola oil, vegetable oil, or peanut oil
  • 1 teaspoon mustard seeds
  • 1 teaspoon cumin seeds
  • 1 teaspoon grated coconut
  • 12 curry leaves
Garnish:
  • cilantro leaves

Instructions

    Cup of Yum
  1. In a mixing bowl, combine unsweetened plant-based yogurt, Kashmiri red chili powder, turmeric powder, and salt.
  2. Cut the Soya Chaap into 1-inch (2.5 cm.) thick slices, discarding the stick in the center if there is one. Mix the slices into the marinade, ensuring they are well coated. Set them aside to marinate under refrigeration for at least 4 hours or overnight.
  3. In a blender, add quartered tomatoes, garlic cloves, diced onion, grated ginger, Kashmiri red chili powder, turmeric powder, coriander powder, the sweetener of your choice (jaggery, coconut sugar, palm sugar, or brown sugar), and unsweetened plant-based yogurt. Blend the ingredients until you have a smooth paste.
  4. In a thick-bottomed pot or dutch oven, heat cooking oil over medium heat for 90 seconds. When the oil is hot, add the marinated Soya Chaap pieces to the pan. Cook them until they develop a golden brown color, turning them occasionally. This should take about 7-9 minutes.
  5. Add the ½ cup of onion along with the garam masala, fenugreek leaves, chopped cilantro, and salt. Continue to sauté for 4 minutes until the onions become fragrant.
  6. Pour the blended mixture into the pan with the Soya Chaap. Stir well to combine. Continue to simmer for an additional 6-8 minutes, allowing the gravy to thicken.
  7. In a small pan, heat cooking oil for the tadka (tempering) over medium heat. Add mustard seeds, cumin seeds, grated coconut, and curry leaves. Let them sizzle and infuse the oil with their flavors for about 90 seconds until you hear the seats popping and sputtering.
  8. Place the soya cheap into an attractive serving dish, pour the tadka over it, and garnish with fresh cilantro leaves.

Notes

  • Make sure to use a metal spatula to scrape up and recombine whatever good stuff is caramelizing onto the bottom of the pot every couple of minutes.
  • This makes the dish more flavorful and also reduces your cleanup. Note for Instant Pot:  To make this in an Instant Pot, follow the same instructions but use the sauté function for steps 4 and 5. Then, pressure cook on high for about 5-6 minutes, followed by a quick release. Note for Pressure Cooker:  If using a traditional pressure cooker, follow the same steps but after step 5, pressure cook for about 2-3 whistles before proceeding to step 6.

Nutrition Information

Calories 249kcal (12%) Carbohydrates 10g (3%) Protein 3g (6%) Fat 23g (35%) Saturated Fat 2g (10%) Polyunsaturated Fat 6g Monounsaturated Fat 14g Trans Fat 0.1g Cholesterol 2mg (1%) Sodium 594mg (25%) Potassium 128mg (4%) Fiber 2g (8%) Sugar 5g (10%) Vitamin A 204IU (4%) Vitamin C 66mg (73%) Calcium 79mg (8%) Iron 1mg (6%)

Nutrition Facts

Serving: 4(Yield: 3 ½ cups)

Amount Per Serving

Calories 249

% Daily Value*

Calories 249kcal 12%
Carbohydrates 10g 3%
Protein 3g 6%
Fat 23g 35%
Saturated Fat 2g 10%
Polyunsaturated Fat 6g 35%
Monounsaturated Fat 14g 70%
Trans Fat 0.1g 5%
Cholesterol 2mg 1%
Sodium 594mg 25%
Potassium 128mg 3%
Fiber 2g 8%
Sugar 5g 10%
Vitamin A 204IU 4%
Vitamin C 66mg 73%
Calcium 79mg 8%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.