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.
The nutrition information provided is an estimate and may not be exact.
Nutrition
Calories: 353kcal | Carbohydrates: 42g | Protein: 36g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 204mg | Potassium: 505mg | Fiber: 16g | Sugar: 15g | Vitamin A: 257IU | Vitamin C: 26mg | Calcium: 294mg | Iron: 9mg
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𝙳𝚒𝚜𝚌𝚕𝚊𝚒𝚖𝚎𝚛: 𝚃𝚑𝚎 𝚛𝚎𝚌𝚒𝚙𝚎𝚜 𝙸 𝚜𝚑𝚊𝚛𝚎 𝚑𝚎𝚛𝚎 𝚊𝚛𝚎 𝚒𝚗𝚜𝚙𝚒𝚛𝚎𝚍 𝚋𝚢 𝙽𝚎𝚙𝚊𝚕𝚒 𝚌𝚞𝚒𝚜𝚒𝚗𝚎 𝚊𝚗𝚍 𝚑𝚘𝚠 𝙸 𝚕𝚘𝚟𝚎 𝚙𝚛𝚎𝚙𝚊𝚛𝚒𝚗𝚐 𝚝𝚑𝚎𝚖 𝚊𝚝 𝚑𝚘𝚖𝚎. 𝚂𝚘𝚖𝚎 𝚖𝚊𝚢 𝚗𝚘𝚝 𝚋𝚎 𝚎𝚗𝚝𝚒𝚛𝚎𝚕𝚢 𝚊𝚞𝚝𝚑𝚎𝚗𝚝𝚒𝚌, 𝚋𝚞𝚝 𝚝𝚑𝚎𝚢 𝚛𝚎𝚏𝚕𝚎𝚌𝚝 𝚖𝚢 𝚙𝚎𝚛𝚜𝚘𝚗𝚊𝚕 𝚊𝚙𝚙𝚛𝚘𝚊𝚌𝚑 𝚝𝚘 𝚌𝚘𝚘𝚔𝚒𝚗𝚐. 𝙸 𝚑𝚘𝚙𝚎 𝚢𝚘𝚞’𝚕𝚕 𝚎𝚗𝚓𝚘𝚢 𝚝𝚑𝚎𝚖 𝚊𝚜 𝚖𝚞𝚌𝚑 𝚊𝚜 𝙸 𝚍𝚘!