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

A Indian vegan curry built around proper masalas, dependable technique and the generous spirit of family-style cooking. The goal is a sauce with real depth and body, not just heat or colour.

30 minPrep: 15 minCook: 15 minServes 4IndianVegan

instant potsoy curlsfenugreek curryone-pot meal

Ingredients Method Notes

From the kitchen

What to expect

A dish like this benefits from care in the early stages. Give the base enough time, season steadily, and the final result will taste fuller, rounder and much more convincing at the table.

Serving idea

Best served simply

Best served hot with basmati rice, roti, naan or a spoonful of pickle on the side.

Cook the recipe

Method

1
Turn the Instant Pot to sauté mode and heat the 2 tbsp oil.
2
Add the bay leaves, cardamom, cloves, and cinnamon; cook until fragrant.
3
Add the 1 large onion, finely chopped and sauté until translucent.
4
Blend the 1 medium tomato, chopped, 4 cloves garlic, minced, 1 inch ginger, grated, green chilli, and water until smooth.
5
Add the blended mixture, turmeric, cumin, and 1 tsp salt to the pot.
6
Stir in the soy curls, yoghurt, and sugar. Mix well.
7
Seal the pot and pressure cook for 15 minutes. Allow for natural release.
8
Stir in the plant milk and simmer on sauté mode until creamy.
9
Incorporate the fenugreek leaves and garam masala.
10
Garnish with 2 tbsp fresh coriander, chopped and serve with rice or flatbread.

Gather everything first

Ingredients

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

A few useful notes

Notes

•The flavour of this dish depends on cooking the masala properly rather than rushing straight to the final simmer.
•Taste before serving and adjust the salt, heat or acidity only once the dish has cooked fully.
•Leftovers often taste even better the next day once the spices have had more time to settle.
•Store leftovers in an airtight container in the fridge for up to 3 days.

Learn the technique

Beginner-Friendly Vegan Indian Recipes

Simple vegan Indian dishes perfect for beginners starting their cooking journey.

Essential Vegan Indian Pantry Staples

The core spices, lentils, beans, grains, and aromatics worth keeping on hand for everyday vegan Indian cooking.

How to Build a Curry Base

Learn the simple method behind most Indian curries by mastering the classic onion, tomato and spice base.