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Instant Pot Soya Curry | Electric Pressure Cooker Soya Chink dry curry

Flavorful Soya curry using Instant Pot (Electric Pressure Cooker). Protein rich healthy side goes well with rice/Chappati/Idli/Dosai.
5 from 1 vote
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Course: Curry
Cuisine: Indian
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Author: Vidya Srinivasan

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 tablespoon + 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 teaspoon of water and little salt and cook for a minute
  • Add tomato, a 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 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 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 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

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Notes

  1.  Squeeze the soya water well before cooking in IP
  2. Cashew can be used instead of roasted dominos flakes
  3.  Soya curry can made in a gravy form. Add extra water after cooking and also adjust the spices accordingly
  4. Curry can be cooked in stove top. Cover with a lid and cook
  5. I have used mini soya chunks with regular ones cooking time may vary
  6. Pressure needs to be immediately released otherwise the curry will get burnt
  7. Before closing the lip make sure the tomato mixture is not sticking to the pan
  8. While cooking onion, tomato if the onion tomato stick to pan sprinkle some water and cook
  9. Add extra spicy otherwise soya might make the curry blunt
  10.  I didn’t have ginger so used ginger powder. If you using fresh ginger add it with garlic
  11. Onion - tomato can be be used without grinding
  12. 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
  13.  Regular milk can be added instead of coconut milk
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