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Punjabi street food is full of legendary non-veg dishes that sometimes make us vegetarians and vegans a little jealous. But slammin’ Dhaba cuisine can also be made with Soya Chaap (soy sticks), which work perfectly to replace meat, without being as challenging to make as great quality homemade seitan.
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When I say that the sauce around these tender seared chunks of soy meat is seductively aromatic, I am not exaggerating. This is a recipe that’s been extensively tweaked, tested and retested to fill your home with authentic Punjabi curry flavor. This Soya Chaap, with its robust, saucy profile, is a pure vegetarian riff on a quintessential Dhaba favorite.
But what truly makes this sabji rock so hard, is when you serve it over a steaming pile of veg. Biryani or turmeric rice with your favey pickles (mine are amla ka achar, and avakaya pachadi). I promise you it is better than chicken, and the chickens certainly agree!
Get ready to smash a plate of veggie desi heaven. Let's get cooking!
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🥰Why you are going to adore the ever-loving heck outta this recipe
✊Vegan AF: This Punjabi Soya Chaap Curry is not just delicious; it’s also a win for animals who aren’t harmed to make it. That’s how all food should be!
🥸 Fool-proof Method: With our easy-to-follow step-by-step instructions with clear photos of every detail and dialed-in measurements, you’ll nail the flavors and textures on your first attempt, whether or not you are a confident cook (yet). This thing is so full of flavor, it is like it has its own chutney built in.You can’t go wrong with what you pair it with for dinner.
✅ Tested and Approved Worldwide: Just like all the recipes on my blog, this sabji, I have meticulously tweaked this recipe to perfection, and then it has been rigorously tested by a global team of recipe testers. It’s a recipe that works seamlessly, no matter where you are in the world.
🌿Notable ingredients and substitutions
Soya Chaap
Soya Chaap, also known as “Soya Chunks,” is a versatile plant-based protein made from soybeans. It is made by forming a soy protein isolate dough and wrapping it around a wooden stick. The wrapped sticks are marinated and then cooked by boiling or steaming. These little drumsticks are then canned, and submerged in flavorful liquid or sauce. Afterwards, the cans undergo sterilization to ensure safety and shelf life.
It’s a staple in modern vegetarian Indian cuisine, adding a meaty texture to vegan dishes, much in the way I do with seitan in my vegan butter chicken recipe. If you can’t find canned or frozen soya chaap, use seitan, young green jackfruit (which you can make Kathal ki Sabji out of), or rehydrated soy curls to get a similar texture.
Jaggery
Jaggery is an unrefined sugar commonly used in Indian cooking (for instance, I use it in my dahi for my aloo tikki chaat). It’s made from sugarcane or date palm sap and is known for its distinct caramel-like flavor. In this recipe, I recommend using vagary powder, not the block-style jaggery, which can be difficult to measure accurately. Brown sugar, palm sugar, or coconut sugar make good substitutes.
Dried Fenugreek Leaves
Kasuri Methi is a popular herb in Indian cuisine. I am embarrassed to say that I’d been cooking Indian dishes for over 20 years before I started using it, and it is a game changer.I don’t know what is wrong with me that I never messed with it in the past, but I am glad I finally did! So fragrant and lovely.
Garam Masala
Garam Masala powder is a warming spice blend that’s a cornerstone of Indian cooking. I use it in my turai ki sabji and my chana masala recipes. If you can’t find any, make your own blend with equal parts of cinnamon, cardamom, coriander, and cloves.
*See the recipe card at the bottom of the page for exact quantities, nutritional info, and detailed cooking directions.
🤯Variations
Makrut Lime Soya Chaap Curry: Add a spoonful of tom yum paste to the curry base to add some subtle Thai notes to the overall flavor. Add market lime leaves and Thai bird’s eye chilies to the tadka and have yourself some hyper-flavorful fusion.
Spicy Soya Chaap Masala: If you love heat, mince some pickled green chilies and a spoonful of madras curry powder and add them to the curry base for some fire. You can also add additional ginger garlic paste to make the dish more pungent.
📖 How to make thissoya chaap recipe like a pro
Become a gosh-darned prodigy of vegan cooking by following these step-by-step instructions with important tips. Or you can follow along with the easy-to-print recipe card towards the bottom of this page.
Step One
In a mixing bowl, blend unsweetened plant-based yogurt, Kashmiri red chili powder, turmeric powder, and salt for the marinade.
Step Two
Get rid of the center wooden sticks, and slice the Soya Chaap into 1-inch (2.5cm) thick sections. Coat the soya chaap in the yogurt mixture and let them marinate under refrigeration for at least 4 hours or overnight.
Step Three
In a blender, combine quartered tomatoes, garlic, diced onion, grated ginger, Kashmiri red chili powder, turmeric powder, coriander powder, and your choice of sweetener with unsweetened plant-based yogurt. Blend until a smooth paste forms.
Step Four
Heat cooking oil in a thick-bottomed pot over medium heat for about 90 seconds. Add marinated Soya Chaap, cooking until golden brown (approximately 7-9 minutes), turning occasionally.
➡️ 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.
Step Five
Add diced onions, garam masala, fenugreek leaves, cilantro, and salt. Sauté for another 4 minutes until onions become translucent and fragrant.
Step Six
Pour the blended mixture into the pot with the Soya Chaap, stirring thoroughly. Simmer for an additional 6-8 minutes to thicken the gravy.
Step Seven
Meanwhile, in a separate pan, heat cooking oil for the tadka over medium heat. Add mustard seeds, cumin seeds, grated coconut, and curry leaves. Sizzle and infuse the oil for about 90 seconds until the seeds pop.
Step Eight
Serve the Soya Chaap in an attractive dish, drizzle with the tadka, garnish with fresh cilantro leaves, and serve with spinach chickpea curry over Indonesian coconut rice.
💡Serving Ideas
Don’t let your Soya Chaap Sabji get lonely and sad.
For a classic combination, ladle it generously over a bed of fragrant Basmati Pilau or aromatic Turmeric Rice. Adding a cup of Arhar Dal, or Chana Dal bumps up the protein, and the flavors are insanely good.
A common misconception is that Indian food is too carb-heavy. Serving the soya chaap along with veg sabjis like Saag Aloo, Dry Bhindi, aviyal, olan, peerkangai kootu and parval sabji are here to prove that idea to be wrong as heck!
Scoop it all up with parotta from Kerala, or some Amritsari kulcha, and some gajar ka achar.
👉Top tips
Perfect the Soya Chaap Marinade: Ensure that the Soya Chaap sticks are thoroughly coated in the marinade and allow them to marinate for at least 10 minutes. If you have more time, let the soya chaap sit in the marinade under refrigeration for 8 hours, or overnight, and even more will absorb in.
Tempering with Tadka: The tadka (tempering) at the end adds an extra layer of flavor. Ensure the mustard seeds splutter and the curry leaves become crisp. This enhances the aroma and taste of the dish. Of course, if you are trying to avoid consuming too much fat, you can omit the tadka, and this sabji is still crazy-flavorful.
🤷♀️FAQ
How do I make this dish less spicy?
I don’t think this is a terribly spicy dish, but you can totally reduce the amount of Kashmiri red chili powder in both the marinade and blended ingredients, and adjust the heat to your preference.
Can I use fresh fenugreek leaves instead of dried?
Certainly, you can substitute fresh fenugreek leaves for dried fenugreek leaves (kasuri methi) to add a milder, herbal flavor.
What’s a suitable alternative to Soya Chaap for this recipe?
Tofu, seitan, soy curls, store-bought vegetarian “chicken”, or tempeh can be used as a substitute for Soya Chaap if you prefer a different plant-based protein.
Is this recipe gluten-free?
Yes, this recipe is gluten-free if you use gluten-free soy sticks, and ensure that all the ingredients, including spices, are gluten-free certified.
How should I store and reheat soya chaap sabji?
🥶Storage:
After preparing this dish, store any leftover Soya Chaap Curry in an airtight glass or stainless steel container in the refrigerator. It can be refrigerated for up to 3-4 days. Avoid freezing, as it may alter the texture of the Soya Chaap.
🔥 Stovetop Reheating:
Place a non-stick pan on the stovetop over medium heat.
Add the refrigerated Soya Chaap Curry to the pan.
Stir gently to prevent sticking and ensure even heating.
Heat until the curry is thoroughly warmed, which usually takes about 5-7 minutes. Adjust the time as needed.
☢️ Microwave Reheating:
Transfer the refrigerated Soya Chaap Curry to a microwave-safe bowl.
Cover the bowl with a microwave-safe plate or lid to prevent splatters.
Microwave on medium heat for 1-2 minutes at a time, stirring between intervals.
Continue until the curry reaches the desired temperature.
🤏 Garnish: It’s a nice idea to garnish the reheated dish with some fresh cilantro or additional tadka to spruce it up visually.
✌️My faves to serve with this dish:
- North Indian Arhar Dal Tadka (Toor Dal)
- Sukha kala chana (Navratri black chickpea curry)
- Amritsari Kulcha | Punjabi Potato Stuffed Bread (Aloo Chur Chur Naan)
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Punjabi Soya Chaap(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.
5 from 2 votes
Print Pin Rate
Prep Time: 5 minutes minutes
Cook Time: 16 minutes minutes
Total Time: 21 minutes minutes
Servings: 4 (Yield: 3 ½ cups)
Course: Main Course, Sabji
Cuisine: Indian
Calories: 249kcal
Author: Adam Sobel
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.
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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
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