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.
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 Method:
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
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