Looking for a quick and tasty vegetarian curry? Try making these soya chunks potato curry in a pressure cooker. It’s delicious and super easy to make!
Soy chunks Potato Curry
Soya chunks are a versatile and easy-to-cook vegetarian source that can be used in a variety of dishes.
I use them to make momo, add them to fried rice, and mainly make curry. One of the most popular ways to prepare soya chunks is in a curry with potato.
In this blog post, I’ll be sharing a recipe for a delicious and easy soya chunks potato curry that can be made in a pressure cooker.
While there are various ways to cook this dish, using a pressure cooker makes it much easier.
This recipe is perfect for busy weeknights when you want something quick.
Here are step-by-step photo instructions on how to make soya chunks potato curry in a pressure cooker.
Ingredients You Need
Soya Chunks: Soya chunks
Vegetables: Red potatoes, onion, tomato, green chili, and spring onion or cilantro for garnishing.
Spices: Cumin, coriander, kashmiri red chili and turmeric powder
Seasoning: Salt, to taste, minced garlic cloves and ginger
Oil: Olive oil or any vegetable cooking oil.
Water: Water to soak soya chunks
Instructions
- Start by soaking the soya chunks in hot water for 5-8 minutes.
- After 8 minutes, squeeze out the water, chop it into two halves, and set it aside.
- Heat oil in the pressure cooker and add chopped green chili. Let it fry for a minute.
- Then add chopped onion and sauté until it softens.
- Add all spices, salt, and ginger-garlic paste, Sauté for a minute.
- Then add chopped tomatoes and cook until they become soft and mushy.
- Add water and combine everything well.
- Cover the lid, and let it cook for 2-3 minutes.
- Once tomatoes are mushy, add potatoes.
- Add soaked soya chunks and mix well with the masala.
- Add water and mix well.
- Close the pressure cooker lid and cook on high flame until the first whistle. Then lower the flame and cook for another 3-5 minutes until second whistle.
- Turn off the flame and let the pressure release naturally.
- Once the pressure is released, open the lid and garnish with coriander or with spring onions. Serve hot with rice or roti.
Serving
Serve it with rice or roti and a side dish: spicy cucumber salad or tomato pickle. This will add some variety to your meal.
If you have leftovers, store them in an airtight container in the fridge for up to 3 days. When reheating, add a splash of water or broth to help loosen up the curry and prevent it from drying out.
Tips
- Soaking the soya chunks in hot water helps them become soft and absorb the flavors of the curry.
- Don’t overcook the soya chunks, as they can become rubbery.
- You can adjust the spice level according to your taste.
- Let the pressure release naturally to avoid any accidents.
Other Curry Recipes
Here are some easy-to-make curry recipes that you must try:
FAQs
1. Do soya chunks need to be soaked before cooking?
Yes, soya chunks typically need to be soaked before cooking. Soaking also helps to soften their texture. Generally, it’s recommended to soak soya chunks in hot water for about 5-8 minutes or until they become soft and plump. After soaking, drain the water and squeeze out any excess moisture before adding the soya chunks to your recipe.
2. Is it necessary to boil soya chunks before cooking?
No, boiling is not necessary. Instead, you can soak soya chunks in hot water for 10-20 minutes before cooking.
Equipment
Ingredients
Soya Chunks
- 1½ cup soya chunks
Vegetables
- 1/2 cup chopped potatoes
- 1 cup chopped onion
- 1/2 cup chopped tomatoes
- 1 chopped green chili
- 1 tbsp chopped spring onion or cilantro for garnishing.
Spices
- 1/2 tsp ground cumin
- 1/2 tsp ground coriander
- 1/2 tsp ground turmeric
- 1/2 tsp kashmiri red chili powder
Oil
- 1/2 tbsp olive oil or any vegetable oil
Water
- 2 cup hot water (soak soya chunks)
- ½ cup water
- 1 cup water
Seasonings
- Salt to taste
- 2 cloves of garlic minced
- 1 tsp ginger minced
Instructions
- Soak soya chunks in a hot water for 5-8 minutes. After 8 minutes, squeeze out the water, chop into two halves, and set it aside.2 cup hot water (soak soya chunks), 1½ cup soya chunks
- Heat oil in the pressure cooker and add chopped green chili. Let it fry for a min.1/2 tbsp olive oil or any vegetable oil, 1 chopped green chili
- Then add chopped onion and sauté until it softens.1 cup chopped onion
- Add all spices, salt, and ginger-garlic paste. Sauté for two minutes.1 tsp ginger minced, 2 cloves of garlic minced, 1/2 tsp ground cumin, 1/2 tsp ground coriander, 1/2 tsp ground turmeric, 1/2 tsp kashmiri red chili powder, Salt to taste
- Then add chopped tomatoes and cook until they become soft and mushy1/2 cup chopped tomatoes
- Add water, combine everything well, and let it cook for 2-3 mins covering the lid.½ cup water
- Once tomatoes are mushy, add potatoes. Cook it for a min.1/2 cup chopped potatoes
- Add soaked soya chunks and mix well with the masala. Add water and mix well.1½ cup soya chunks, 1 cup water
- Close the pressure cooker lid and cook on high flame until the first whistle. Then lower the flame and cook for another 5 minutes.
- Turn off the flame and let the pressure release naturally.
- Once the pressure is released, open the lid and garnish with coriander or with spring onions. Serve hot with rice or roti.1 tbsp chopped spring onion or cilantro for garnishing.
Notes
- Soaking the soya chunks in hot water helps them become soft and absorb the flavors of the curry.
- Don’t overcook the soya chunks, as they can become rubbery.
- You can adjust the spice level according to your taste.
- Let the pressure release naturally to avoid any accidents.
Nutrition
If you tried this recipe, please let me know how it turned out in the comments below. If you liked it, remember to rate the recipe. Your feedback helps other readers decide if they want to make this recipe. Thank you!