Soya Chunk curry | Instant Pot Soya gravy
Soya chunk curry | Instant pot Soya curry | curry recipe with step-by-step pictures and video recipe. Check out the detailed Soya chunk curry video. If you like the video, pls SUBSCRIBE to my channel
Why squeeze the soya chunks after soaking? Removing excess water helps the soya absorb masala better and prevents a bland taste.
Can I use regular soya chunks instead of mini ones? Yes — increase cooking time by 1–2 minutes depending on size.
Why grind the onion‑tomato mixture? It gives a thick, restaurant‑style masala that coats the soya evenly.
Can I skip coconut milk? Yes — add regular milk or water for a lighter curry.
Why release pressure immediately? Soya chunks can burn or turn mushy if left in residual heat.
Can I make this curry on the stovetop? Yes — cook covered until soya softens and masala thickens.
Can I add vegetables? Yes — peas, carrots, or potatoes pair well with soya.
Why add almond flakes? They add richness and a nutty flavor; cashews work too.
Can I use fresh ginger instead of ginger powder? Yes — sauté fresh ginger along with garlic.
Why does my curry taste bland? Soya chunks absorb spices; increase chilli powder, garam masala, or salt slightly.
Can I make this curry into a gravy? Yes — add extra water or coconut milk after pressure cooking.
Can I skip poppy seeds? Yes — they add aroma but are optional.
Is this recipe vegan? Yes — when made with coconut milk and coconut oil.
Can I pack this for lunch? Absolutely — it stays soft and flavorful.
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 tsp
- Turmeric powder - 1/8 tsp
- Garam masala - 1 tsp
- Chilli powder - 1 tsp
- Cardamom powder - 1/8 tsp
- Ginger powder - 1/8 tsp
- Green chilli - 1
- Salt - as needed
- Roasted almond flakes - 1 tbsp
- Coconut - 1 tbsp
- Thick Coconut milk - 2 tbsp
- Coconut Oil - 1/2 tbsp + 1 tsp
- Fennel seed - 1/8 tsp
- Poppy seed - 1/8 tsp
Instructions
- Turn on the 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, and garlic and sauté for a minute
- Add 1 tsp of water and little salt and cook for a minute
- Add tomato, a little salt and 1 tbsp 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 tsp 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 the soy. Squeeze the soya well with your hands 2-3 times
- Pulse the onion-tomato mixture without water into a coarse mixture
- In the IP vessel add 1/2 tsp 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 a 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 tsp
Turmeric powder – 1/8 tsp
Garam masala – 1 tsp
Chilli powder – 1 tsp
Cardamom powder – 1/8 tsp
Ginger powder – 1/8 tsp
Green chilli – 1
Salt – as needed
Roasted almond flakes – 1 tbsp
Coconut – 1 tbsp
Thick Coconut milk – 2 tbsp
Coconut Oil – 1/2 tbsp + 1 tsp
Fennel seed – 1/8 tsp
Poppy seed – 1/8 tsp
How to make instant pot soya curry with step by step pictures
- Turn on the instant pot in sauté mode and add oil. Once the oil is hot, add fennel seed and poppy seed and let it crackle
- Add onion and garlic and sauté for a minute
- Furthermore, add 1 tsp of water and a little salt and cook for a minute
- Add tomato, a little salt, and 1 tbsp 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 tsp 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 the soya. Squeeze the soya well with your hands 2-3 times
- Pulse the onion-tomato mixture without water into a coarse mixture
- In the IP vessel, add 1/2 tsp 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, mix well, and put the lid
- Turn on the IP in manual mode and cook for 3 minutes and do a quick pressure release
- Add coconut milk and 1/4 cup 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!