Instagram
Pinterest
Pinterest
fb-share-icon
Follow by Email
Upbeet Anisha
  • Home
  • About
  • Recipes
    • Breakfast
    • Gluten Free
    • Indian
    • Mains
    • Pastas and Noodles
    • Salads and Bowls
    • Snacks and Sides
    • Sweets
    • Toast
  • Newsletter
Indian, Mains, Recipes, Vegan  /  July 1, 2024

Soya Chaap Keema Masala

This soya chaap keema masala employs uses tempeh to mimic the texture of keema. All in an aromatic, flavorful curry that makes it even more exciting!

Jump to Recipe

The most popular plant-based alternative in India right now has to be soya chaap so today I’m recreating the meal I had on my only day in Delhi this past spring: soya chaap keema masala with pudina paratha.

I grew up visiting  India every 2 or 3 years, but this time it had been 5 years. The biggest changes I noticed in the street food scene during that time were 1) momos everywhere and 2) entire shops dedicated to soya chaap. Tandoori chaap, afghani chaap, schezwan chaap, the list goes on. Still, my favorite way to eat soya chaap is in some sort of curry. Soya chaap is basically a combination of soybeans and wheat flour on a stick.

The version I had in Delhi had some crumbled soya chaap mimicking keema, but I didn’t have a lot of soya chaap to work with so I used tempeh. Once you marinate the chaap and cook the tempeh, you just add it to the curry along with some finishing spices. This soya chaap keema masala was so good with the flaky crispy pudina paratha, which is a flatbread stuffed with mint. I struggled with the paratha, as I do, but I pulled something together by the end!

Soya Chaap Keema Masala

This soya chaap keema masala employs uses tempeh to mimic the texture of keema. All in an aromatic, flavorful curry that makes it even more exciting!
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 45 mins
Course Main Course
Cuisine Indian
Servings 4

Ingredients
  

marinated soya chaap

  • 800 g soya chaap
  • 2 garlic cloves, grated
  • 1 inch ginger, grated
  • ½ tsp red chili powder
  • ½ tsp ground coriander
  • ½ tsp ground cumin
  • ½ tsp turmeric
  • ½ tsp kosher salt
  • neutral oil for frying

tempeh

  • 8 oz. tempeh
  • ½ tsp ground coriander
  • ¼ tsp turmeric
  • ¼ tsp red chili powder
  • pinch of salt to taste

soya chaap keema masala

  • 2 tbsp neutral oil
  • 1 bay leaf
  • 1 cinnamon stick
  • 3 cloves
  • 1 medium red onion, chopped
  • 1 inch ginger, minced
  • 4 garlic cloves, minced
  • 2 roma tomatoes, diced
  • salt to taste
  • 1 tsp ground coriander
  • ½ tsp red chili powder
  • ⅓ tsp turmeric
  • ½ tsp ground cumin
  • ¼ tsp ground cardamom
  • ½ tsp kashmiri chili powder (optional)
  • 1 cup water, plus more if needed
  • ½ tsp garam masala
  • 1 tsp kasoori methi (dried fenugreek leaves) (optional – skip if you don't have it but really recommend for cooking Indian food!)
  • cilantro for garnishing

Instructions
 

  • Remove the soya chaap from sticks and cut into 1-inch pieces. Toss with garlic, ginger, spices, and salt until fully coated. Set aside until ready to fry.
  • In a medium pan, heat about half an inch of oil over medium heat. The soya chaap chunks should be partially submerged in the oil. Lightly fry the soya chaap until slightly crisp and golden-brown on both sides. Remove the chaap and place on a paper towel-lined plate. Remove the oil as well and set it aside.
  • Next, add tempeh to the pan. The pan should be well-greased from frying the chaap, so no oil needed. Stir occasionally, until the tempeh is browned. Add the spices and salt, and continue cooking for a few minutes. Remove the tempeh from the pan.
  • Add 2 tbsp of the reserved oil. Add the bay leaf, cinnamon stick, and cloves, and stir for a minute or so. Add the onion and cook for 5-6 minutes, or until it starts turning translucent. Add ginger and garlic, cooking for 2-3 more minutes. Add tomatoes and a big pinch of salt. Combine well, until the tomatoes mush together with everything else in the pan. Add coriander, red chili powder, turmeric, cumin, and cardamom. Cook for a minute before taking the pan off the heat.
  • Allow it to cool down a little before processing in a food processor. I like processing until it is mostly smooth but still has some texture.
  • Add the curry back to the pan. Pour a cup of water into the food processor to get more of that flavor out! Slowly stir over medium-low heat until it is at the texture you want. Finish with kashmiri chili powder, garam masala, and kasoori methi.
  • Garnish with cilantro and serve with rice, rotis, or parathas!
Keyword soya chaap

For more soya chaap recipes, check out:

Butter Soya Chaap

Soya Chaap Masala

Tags

  • curry
  • Indian
  • indian food

Post navigation

Tamarind-Glazed Carrots on Herby Scallion & Pea Tofu Ricotta

Leave a ReplyCancel reply

Hi there! I’m Anisha. This is where I like to share my favorite plant-forward eats, with joy and flavor being my topmost priorities. When I'm not cooking or photographing my creations, I'm probably running, tuning into a good podcast or book, or doing typical college student stuff. I hope you find something that excites you here!

@upbeetanisha

A few wonderful things I ate at home with my paren A few wonderful things I ate at home with my parents last week!

matar (peas) kachoris with this aloo (potato) sabzi and bhindi (okra)

our fav jackfruit biryani

mushroom matar korma, sarson ka saag (mustard greens), chole, laccha parathas that deserved a close up

makki (corn) ki roti with the same sarson ka saag

dal makhani and a potato scallion sabzi

dessert at this Cambodian place in downtown San Jose (@angkorchef) - jackfruit coconut sticky rice

#indianfood #veganindianfood #homecooking
Good things my window saw lately Soba noodles in Good things my window saw lately

Soba noodles in a shiitake kombu broth that I like to make a lot of and use in different ways for a few days 

Miso mushroom focaccia 

Carrot cake oatmeal for warm winter breakfast 

Chana masala-ish with roasted brussels and cabbage

Khichdi, the ultimate comfort 

My bday cake! Chocolate sweet potato cake from @thekoreanvegan, with orange cream cheese frosting 

Ramen, once again with the broth 

Black bean soyrizo bowl 

Looks like a peanut gochujang stir fry 👍

Rajma rice with baingan (eggplant) bhaja <3

#homecooking #veganfoodshare #plantbasedfood
An epic vegan breakfast sandwich brought to me by An epic vegan breakfast sandwich brought to me by my @toogoodtogo.usa surprise bag at @kitchenmousela! You can use the Too Good To Go app to find restaurants, bakeries, and more near you that offer “surprise bags” of items that may otherwise be wasted at the cost of at least half the price or less. It’s a great way to prevent food waste, get creative with what you get, and try some new spots in your community! I will be revisiting kitchenmouse as well as using the Too Good To Go app to find more gems in my area. Use ANISHA for $5 off your first bag :) #MyTooGoodToGoMoment #ad 

Ok now for the bagel details:
Oyster mushroom ‘bacon’
- 8 oz. oyster mushrooms 
- 2 tbsp soy sauce or tamari 
- 1/2 tbsp maple syrup 
- 1 tsp liquid smoke 
- 1 tsp smoked paprika 

In a pan over medium-high heat, place the oyster mushrooms. Now place a heavy object or another pan on top and apply pressure for a few minutes. Flip and repeat on the other side! Then reduce heat and pour the glaze. 

Silken tofu scramble 
- olive oil 
- 1 350g package silken tofu 
- 2 tbsp nutritional yeast
- 1/2 tsp ground turmeric 
- 1 tsp kala namak/black salt (I didn’t have it in this video but would recommend for a more “eggy” flavor! If not use regular salt)
- 1/2 tsp black pepper 

Add a little oil to a pan over medium heat. Add the tofu and break it down for a few minutes. Add the rest of the ingredients, combine for a few minutes, and adjust to taste!
A perfect little day spent using my talents (walki A perfect little day spent using my talents (walking around and eating) in Brooklyn

A&A 
@passionfruit.coffee 
@tofubox.brooklyn 

#nyceats #veganfoodshare #nycvegan #brooklyneats #trinifood #plantbasedfood
Butternut tikka mac!! I wanted to make this for Th Butternut tikka mac!! I wanted to make this for Thanksgiving last year but didn’t get a chance to and figured that it would also be great in winter. And it would also be great without the butternut squash if you just want a basic tikka mac. You make a tikka masala sauce and blend that with the squash, cashews, and plenty of nutritional yeast.

butternut tikka mac
1/3 cup cashews, quick soaked
1 butternut squash, cubed
1 tbsp olive oil
1 red onion, chopped
4 garlic cloves, minced
1 inch ginger, grated
3 medium roma tomatoes, chopped or quartered (sub 1 cup of crushed tomatoes)
1 tsp salt, plus more to taste
1/2 tsp turmeric
1/2 tsp red chili powder
1 tsp kashmiri chili powder
1 tsp ground coriander
1/2 tsp garam masala
1 tsp kasoori methi (dried fenugreek leaves)
1 tbsp nutritional yeast
8 oz. rigatoni or another thick pasta shape of choice, prepared al dente

topping
1/2 cup panko breadcrumbs
1/2 tsp black pepper
1 tbsp nutritional yeast
1/2 tsp kashmiri chili powder

1. Soak cashews in hot water for at least 15 minutes.
2. Preheat oven to 400 F. Bake butternut squash for ~ 25-30 min with a touch of olive oil and salt. Until tender and soft. (I ended up baking an entire squash but using half of it in the sauce since it was large.)
3. Add olive oil to a saucepan over medium heat. Add onion and cook for 4-5 minutes. Add ginger and garlic. Cook for a few more minutes. Add tomatoes and a big pinch of salt. Allow the tomato juices to mostly evaporate.
4. Add the spices and kasoori methi. and cook for another 1-2 minutes. Remove pan from heat and allow to cool down slightly before blending.
5. Preheat oven to 350 F.
6. Make the panko topping. Add a tsp or so of olive oil to a small pan. Add the panko, black pepper, nutritional yeast, and chili powder. Toast until the panko is golden-brown. 
7. Process the tomato mixture with cashews, half the butternut squash, nutritional yeast, and about a cup of water. Add more water if needed. Process until it’s thick and creamy.
8. In a baking dish, add the pasta, sauce, and breadcrumbs. Bake for 15 min at 350 F!

#veganrecipes #veganuary #indianfusion #fusionfood #plantbased
Shredded tofu quesadillas coming in HOT for nation Shredded tofu quesadillas coming in HOT for national hot sauce day! These are stuffed with crispy shredded tofu and brussels sprouts, and flavored with @tabanero scotch bonnet hot sauce for a fun Caribbean twist. #tabanero #hotsauce #nationalhotsauceday

the recipe
baked shredded tofu
1 14 oz. block of extra firm tofu (pressed for at least 30 minutes to remove any excess liquid)
1 tbsp nutritional yeast
1 tsp ground cumin
1/2 tsp smoked paprika
1/2 tsp black pepper
1 tsp kosher salt or to taste

Preheat oven to 400 F. Shred tofu with a box grater. Toss with the rest of the ingredients. Bake for 15 minutes. Toss and bake for another 5 minutes or so. It should be golden brown and crisp.

the filling
2 tbsp olive oil
1 onion, thinly sliced
4 garlic cloves, minced
1 tbsp grated ginger
8-10 medium brussels sprouts, thinly sliced (or other greens like cabbage, kale, or collard greens)
1 tsp ground cumin
1 tsp smoked paprika
½ tsp ground cinnamon
1/4 tsp ground nutmeg
3 tbsp @tabanero scotch bonnet hot sauce
1 tbsp soy sauce
salt to taste
vegan cheese and avocado for quesadillas

- Heat 2 tbsp olive oil in a large saucepan over medium heat.
- Add onion and cook for about 5 minutes minutes, until it starts becoming translucent. Add ginger and garlic and cook for another 1-2 minutes. Add brussels sprouts and cook until softer, about 5 minutes. Then add the tofu.
- Add all spices: cumin, smoked paprika, cinnamon, and nutmeg. Combine well for a minute.
- Now add the hot sauce and soy sauce. Combine well, taste, and adjust to your preference if needed!
- To assemble a quesadilla: take a large tortilla and pile on vegan cheese, the filling, and some more hot sauce. Cook on a pan with a little oil for a few minutes on each side until crisp on both sides! 

#veganuary #plantbasedrecipes #veganlunch #tofurecipes
Load More... Follow on Instagram

Categories

  • Breakfast
  • Drinks
  • Drinks
  • Fall
  • Flatbreads
  • Gluten Free
  • Indian
  • Journal
  • Mains
  • Pastas and Noodles
  • Recipes
  • Salads and Bowls
  • Snacks n Sides
  • Summer
  • Sweet Stuff
  • Toast
  • Vegan
  • Elara by LyraThemes
  • © 2021 Upbeet Anisha