- 1 cup dry soya chunks soaked in salted water and squeezed yields 1 ½ to 2 cups
- 1 small onion puréed with 2-inch ginger and 4 garlic pods and 3 tomatoes
- 1 cup cauliflower florets
- 1 tablespoon mustard oil or any cooking oil of choice
- 2 green chilies (slit)
- cilantro to garnish
- 1 tablespoon curry powder
- 2 teaspoon coriander Powder
- ½ teaspoon chili powder
- ½ teaspoon garam masala
Start by heating half of mustard oil in the inner pot of the instant pot. Add cauliflower florets and sauté till brown spots appear and they look half cooked. Set aside.
Now add rest of oil and allow it to smoke. Add the onion-tomato paste and cook till it looks brown. Add all spices and green chilies and salt. Mix well.
Now add drained soya chunks and mix well. Add a cup of water or two cups for a thinner gravy.
Close the lid and set 4 minutes of pressure cooking.
After the cooking time, wait for 10-minutes and quick release pressure.
Now add cauliflower florets and garam masala, and give the curry a good boil.
Add cilantro and finish. Serve with hot rice or roti of choice.
- Tips to make the curry more delicious:
Use meat masala instead of curry powder for a spicier and meatier taste.
- Marinade soya chunks with little yogurt, and meat masala with salt and red chili powder for half hour and cook it with the masala before adding water.
- Use jackfruit instead of cauliflower and pressure cook the sautéed jackfruit with the soya chunks.
Add fresh garam masala for a spicy punch.
Serving: 220g | Calories: 166kcal | Carbohydrates: 24g | Protein: 16g | Fat: 1g | Saturated Fat: 1g | Sodium: 418mg | Potassium: 399mg | Fiber: 9g