Flavorful Soya chunk dry curry -Instant Pot (Electric Pressure Cooker). Protein rich healthy side - goes well with rice/Chappati/Idli/Dosai.
During my school days I happened to taste soy chunks for the first time when my chennai Neighbour Aunty brought brinji for me. That time I was not familiar with it and had second thoughts to try something new. My sister tasted and said it had all the brinji flavours and told me to try.
When I started cooking, I got a pack of soya chunks and tried making Soya Chunk curry with it. I should say my first attempt was a super flop show. I didn’t wash and squeeze the soya water. How much ever I tried to alter the gravy it was taste-less and ended up throwing it.
When I discussed with Amma she told not to skip that step and now a days Soya chunk has become one of the common ingredients in my kitchen. Off late I try to add some protein into everyday meal. Usually dal will be present most of the days. If it is variety-rice day either paneer/soya will be present.
We started eating chappati regularly for dinner. I suddenly remembered Amma’s Soya chunk curry. She does a stove top version of that. I tried a same with my Instant pot.
Soya chunk curry is one of the easiest Indian recipes with IP. Within 20 minutes curry can be prepared. Coconut oil not only makes it vegan also gives a aromatic flavour for the curry. The tomato onion base gets well coated with soya and every piece of soya will have a nice flavour.
Instant Pot Soya Curry | Electric Pressure Cooker Soya Chink dry curry
Ingredients
- Mini Soya chunks - 1 cup
- Tomato - 1
- Onion - 3/4 cup
- Garlic - 1 teaspoon
- Turmeric powder - 1/8 teaspoon
- Cardamom powder - 1/8 teaspoon
- Ginger powder - 1/8 teaspoon
- Garam masala - 1 teaspoon
- Chilli powder - 1 teaspoon
- Green chilli - 1
- Salt - as needed
- Roasted almond flakes - 1 tablespoon
- Coconut - 1 tablespoon
- Thick Coconut milk - 2 tablespoon
- Coconut Oil - 1/2 tablespoon + 1 teaspoon
- Fennel seed - 1/8 teaspoon
- Poppy seed - 1/8 teaspoon
Instructions
- Turn on instant pot in sauté mode and add oil. Once when the oil is hot add fennel seed and poppy seed and let it crackle
- Add onion, garlic and sauté for a minute
- Add 1 teaspoon of water and little salt and cook for a minute
- Add tomato, little salt and 1 tablespoon of water; cook for 2 minutes stirring once in a while
- Add turmeric powder, garam masala and chili powder and sauté for a minute
- Add green chilli, 1 teaspoon of water and mix well and turn off the up
- Add coconut and almond flakes and let it cool
- In a bowl add soya chunks and pour hot water. Let it soak for 5 minutes. In a colander strain the soya and run the tap water on soy. Squeeze the soya well with hands for 2-3 times
- Pulse the onion tomato mixture without water into a coarse mixture
- In the IP vessel add 1/2 teaspoon of oil, ground mixture, 1/2 cup of mixie water (add 1/2 cup of water to the mixie jar and shake well) , 3/4 cup of water, required salt, soya chunks and mix well and put the lid
- Turn on the IP in manual mode and cook for 3 minutes and do quick pressure release
- Add coconut milk and 1/4 of water to the curry and mix well. Serve with rice / Chappati/Idli /dosa
Video
Notes
- Squeeze the soya water well before cooking in IP
- Cashew can be used instead of roasted dominos flakes
- Soya curry can made in a gravy form. Add extra water after cooking and also adjust the spices accordingly
- Curry can be cooked in stove top. Cover with a lid and cook
- I have used mini soya chunks with regular ones cooking time may vary
- Pressure needs to be immediately released otherwise the curry will get burnt
- Before closing the lip make sure the tomato mixture is not sticking to the pan
- While cooking onion, tomato if the onion tomato stick to pan sprinkle some water and cook
- Add extra spicy otherwise soya might make the curry blunt
- I didn’t have ginger so used ginger powder. If you using fresh ginger add it with garlic
- Onion - tomato can be be used without grinding
- In the video I have turned on the IP after addind water and onion - tomato mixture. instead IP can be turned on after adding everything and closing the lid
- Regular milk can be added instead of coconut milk
Ingredients:
Mini Soya chunks - 1 cup
Tomato - 1
Onion - 3/4 cup
Garlic - 1 teaspoon
Turmeric powder - 1/8 teaspoon
Garam masala - 1 teaspoon
Chilli powder - 1 teaspoon
Cardamom powder - 1/8 teaspoon
Ginger powder - 1/8 teaspoon
Green chilli - 1
Salt - as needed
Roasted almond flakes - 1 tablespoon
Coconut - 1 tablespoon
Thick Coconut milk - 2 tablespoon
Coconut Oil - 1/2 tablespoon + 1 teaspoon
Fennel seed - 1/8 teaspoon
Poppy seed - 1/8 teaspoon
Method:
- Turn on instant pot in sauté mode and add oil. Once when the oil is hot add fennel seed and poppy seed and let it crackle
- Add onion, garlic and sauté for a minute
- Add 1 teaspoon of water and little salt and cook for a minute
- Add tomato, little salt and 1 tablespoon of water; cook for 2 minutes stirring once in a while
- Add turmeric powder, garam masala and chili powder and sauté for a minute
- Add green chilli, 1 teaspoon of water and mix well and turn off the up
- Add coconut and almond flakes and let it cool
- In a bowl add soya chunks and pour hot water. Let it soak for 5 minutes. In a colander strain the soya and run the tap water on soy. Squeeze the soya well with hands for 2-3 times
- Pulse the onion tomato mixture without water into a coarse mixture
- In the IP vessel add 1/2 teaspoon of oil, ground mixture, 1/2 cup of mixie water (add 1/2 cup of water to the mixie jar and shake well) , 3/4 cup of water, required salt, soya chunks and mix well and put the lid
- Turn on the IP in manual mode and cook for 3 minutes and do quick pressure release
- Add coconut milk and 1/4 of water to the curry and mix well. Serve with rice / Chappati/Idli /dosa
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Looks so comforting and delicious Vidya! I hope you are doing well!