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Soya Nuggets Curry

For a simple and comforting vegan dish, Soya Nugget Curry is a must-try. Packed with plant-based protein, tender potatoes, and a rich tomato-based sauce, this flavorful curry offers a satisfying, wholesome meal that’s easy to prepare and perfect for any occasion.
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Course Main Course, Side Dish
Cuisine Indian
Servings 6
Calories 280 kcal

Equipment

  • Instant Pot
  • Wok or wide pan
  • Cutting Boards and Knives
  • One Set of measuring cups
  • Set of Measuring Spoons

Ingredients
  

Main Ingredients:

  • 1.5 cups Soya Chunks
  • 2 cups Potatoes cut into large 2 inch pieces

Gravy:

  • 4 tbsp Oil
  • 1 cup Onion sliced
  • 1 tbsp Ginger Garlic Paste
  • 1 tomatoes pureed or 1/4 cup tomato sauce
  • Water as needed
  • Salt to taste

Whole Spices:

  • 1 Bay Leaf
  • 1 Cinnamon Stick
  • 2 Small Cardamoms
  • 2 Cloves
  • 1 tsp Cumin Seeds

Ground Spices:

  • ¼ tsp Turmeric Powder
  • 2 tsp Kashmiri Red Chilli Powder or Paprika
  • 1 tsp Coriander Powder
  • 1 tbsp Fenugreek Leaves
  • ¼ tsp Garam Masala Powder

Garnish:

  • Finely chopped Coriander Leaves

Instructions
 

Prepare Soya Chunks:

  • Boil few cups of water
  • Add soya chunks and a pinch of salt. Boil for a few minutes
  • Drain. Once cooled, squeeze out the excess water and set the soya chunks aside.

Instant Pot Instructions

  • Heat Oil & Bloom Whole Spices:
  • Set the Instant Pot to 'Sauté' mode.
  • Heat the oil and add the bay leaf, cinnamon stick, cloves, and cumin seeds. Stir for a few seconds until the spices bloom.
  • Add the sliced onions and sauté until they turn golden brown.
  • Stir in the ginger-garlic paste, followed by the tomato puree. Cook for 2 to 3 minutes until the mixture thickens.
  • Once the mixture thickens, add the turmeric powder, Kashmiri red chili powder, fenugreek leaves, garam masala powder, and coriander powder. Stir well.
  • Add the diced potatoes, and saute for a few minutes till they are slightly cooked
  • Toss in the prepared soya chunks and sauté for a few minutes, allowing them to soak up the flavors.
  • Pour in enough water to create the desired gravy consistency.
  • Add Salt
  • Secure the Instant Pot lid, set the valve to 'Sealing,' and pressure cook on high for 8 minutes.
  • Once the cooking time is up, perform a quick release by turning the valve to 'Venting.'
  • Remove lid. You can cook on saute for a few more minutes to adjust the gravy consistency to your liking. and garnish with chopped cilantro.

Stovetop Instructions

  • Heat oil in a deep pan or pot over medium heat. Add the bay leaf, cinnamon stick, cloves, and cumin seeds. Stir for a few seconds until the spices release their aroma.
  • Add sliced onions and sauté until they turn golden brown, stirring occasionally to ensure even browning.
  • Stir in the ginger-garlic paste and cook for a minute. Then, add the tomato puree and cook for 2-3 minutes until the mixture thickens.
  • Once the tomato mixture thickens, add turmeric powder, Kashmiri red chili powder, coriander powder, fenugreek leaves, and garam masala powder. Stir well to combine the spices.
  • Add the diced potatoes. Sauté for a few minutes
  • Toss in the prepared soya chunks and sauté for a few minutes, allowing them to absorb the flavors of the spice mixture.
  • Pour in enough water to reach your desired gravy consistency. Stir everything together and bring it to a boil.
  • Add salt
  • Reduce the heat to low, cover the pot, and let it simmer for about 10-15 minutes until the potatoes and soya chunks are fully cooked.
  • Garnish with freshly chopped coriander leaves.

Notes

  1. Squeeze the soya chunks thoroughly to remove excess water.
  2. Adjust the water for the gravy depending on your preferred consistency.
  3. Sauté the onions well for a deeper flavor.
  4. Let the curry simmer for a few minutes after cooking to enhance the flavors.
  5. Garnish with fresh coriander for added freshness.
  6. All Calories calculated are approximate.
Keyword soya chunks curry