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.
Servings: 4 (Yield: 3 ½ cups)
Calories: 249kcal
Cost: $6.50
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
- In a mixing bowl, combine unsweetened plant-based yogurt, Kashmiri red chili powder, turmeric powder, and salt.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
Calories: 249kcal | Carbohydrates: 10g | Protein: 3g | Fat: 23g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 14g | Trans Fat: 0.1g | Cholesterol: 2mg | Sodium: 594mg | Potassium: 128mg | Fiber: 2g | Sugar: 5g | Vitamin A: 204IU | Vitamin C: 66mg | Calcium: 79mg | Iron: 1mg