Vegan Masala Recipe

Instant Pot Methi Soy Curl Curry

Name: Instant Pot Methi Soy Curl Curry
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 2 tbsp oil; 2 bay leaves; 2 green cardamom pods; 4 cloves; 1 small cinnamon stick; 1 large onion, finely chopped; 4 cloves garlic, minced; 1 inch ginger, grated; 1 green chilli, finely chopped; 1 medium tomato, chopped; 1 cup water; 1 tsp turmeric; 1 tsp ground cumin; 1 tsp salt; 1 cup dry soy curls; 3 tbsp unsweetened plant yoghurt; 1 tsp sugar (optional); 1 cup plant milk; 2 tbsp dried fenugreek leaves (kasuri methi); 1 tsp garam masala; 2 tbsp fresh coriander, chopped

Soy curls soak up a creamy fenugreek-and-onion sauce in this Instant Pot methi curry. Kasuri methi gives the gravy its unmistakable savoury perfume and a lovely restaurant-style finish.

Recipe by Craig Logue How our recipes are created

30 minPrep: 15 minCook: 15 minServes 4IndianVegan

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From the kitchen

What to expect

Dried fenugreek is powerful, so rub it between your palms and add it with intention. Its bittersweet aroma should linger around the creamy sauce without overwhelming the warm spices underneath.

Serving idea

Best served simply

Serve with steamed basmati rice, rotis or a simple cucumber salad.

Cook the recipe

Method

1
Set the Instant Pot to sauté mode and heat 2 tbsp oil.
2
Add 2 bay leaves, 2 green cardamom pods, 4 cloves and 1 small cinnamon stick. Let them sizzle for a few seconds until fragrant.
3
Add 1 large onion, finely chopped, and cook until soft and lightly golden at the edges.
4
Stir in 4 cloves garlic, minced, 1 inch ginger, grated, and 1 green chilli, finely chopped. Cook for 30 to 45 seconds.
5
Add 1 medium tomato, chopped, and cook until it breaks down and the masala looks pulpy.
6
Blend 1 cup water with the onion-tomato mixture in the pot, 1 tsp turmeric, 1 tsp ground cumin and 1 tsp salt until smooth.
7
Stir in 1 cup dry soy curls, 3 tbsp unsweetened plant yoghurt and 1 tsp sugar, if using. Mix so the soy curls are coated in the masala.
8
Seal the pot and pressure cook for 15 minutes, then let the pressure release naturally.
9
Open the lid and stir in 1 cup plant milk. Simmer on sauté mode until the curry looks creamy and slightly thickened.
10
Add 2 tbsp dried fenugreek leaves and 1 tsp garam masala. Stir through and finish with 2 tbsp fresh coriander, chopped.
11
Taste and adjust salt before serving.

A few useful notes

Notes

Take time with the onion base; that stage gives the curry body and keeps the sauce from tasting flat.
Plant yoghurt can split if the heat is too high, so stir it in before pressure cooking and keep the pot well mixed.
If the curry looks loose after the pressure cook, simmer a few minutes longer with the lid open so the sauce reduces properly.
Leftovers keep well in the fridge for up to 3 days and the methi flavour settles nicely overnight.
Reheat gently with a splash of water or plant milk so the soy curls stay tender rather than dry.

Gather everything first

Ingredients

2 tbsp oil
2 bay leaves
2 green cardamom pods
4 cloves
1 small cinnamon stick
1 large onion, finely chopped
4 cloves garlic, minced
1 inch ginger, grated
1 green chilli, finely chopped
1 medium tomato, chopped
1 cup water
1 tsp turmeric
1 tsp ground cumin
1 tsp salt
1 cup dry soy curls
3 tbsp unsweetened plant yoghurt
1 tsp sugar (optional)
1 cup plant milk
2 tbsp dried fenugreek leaves (kasuri methi)
1 tsp garam masala
2 tbsp fresh coriander, chopped

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