0 from 0 votes
Instant Pot Soya Thongba | A Manipuri Special Curry
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
 
A Manipuri special mild curry prepared with soy chunks, potatoes, and green peas. This milk-based gravy requires only minimal spices and goes well with rice, roti, and poori.
Course: Main Course, sides
Cuisine: East Indian, Indian
Servings: 3
Author: Srividhya G
Ingredients
  • Oil – 2 tsps
  • Onion – 1
  • Soya Chunks – 1 cup
  • Small Potatoes – 3
  • Green Peas – 1/3 cup
  • Turmeric – ½ tsp
  • Green Chili – 2
  • Cumin – 1 tsp
  • Salt – 1.5 tsp
  • Milk – ½ cup
  • Water – ½ cup
  • Ginger Garlic Paste – 1 tsp
  • Garam Masala - 1/2 tsp
  • Chopped Cilantro – 2 tbsps
Instructions
Prep – Work
  1. If using frozen peas, thaw 1/3 cup of the peas or soak them in water to bring it to room temperature.
  2. Soak the soya chunks in water for 15 minutes and drain the water. Also, squeeze the soya chunks and remove the excess water.
  3. Chop the onion and set aside.
  4. Cut the potato into cubes and soak it water to prevent it from turning black.
  5. Slit the green chilies into two.
Steps
Instant Pot Method
  1. Set the IP in sauté mode and add oil.
  2. Once the oil is hot, add the cumin seeds and slit green chilies and fry for a minute.
  3. Then add the ginger garlic paste and cook for a couple of minutes.
  4. At this stage add the chopped onion and cook until they turn translucent.
  5. Then add the soya chunks, diced potato and peas, followed by turmeric powder and salt.
  6. Mix them and add a half cup of water.
  7. Now set the IP in the steam mode with the vent in open position. Once the pressure is build up, Let it cook for 2 minutes and turn the IP off. Let the pressure release quickly.
  8. Carefully open the IP and set it back to sauté mode and stir the ingredients nicely.
  9. Finally, add ½ cup of milk, 1/2 tsp of garam masala and 2 tbsps of chopped cilantro and let it simmer for 2 minutes.
  10. That’s it. Soya Thongba is ready. Serve it hot with rice or roti.
Stove Top Method
  1. Heat a pan or kadai and add oil.
  2. Once the oil is hot, add the cumin seeds and slit green chilies and fry for a minute.
  3. Then add the ginger garlic paste and cook for a couple of minutes.
  4. At this stage add the chopped onion and cook until they turn translucent.
  5. Then add the soya chunks, diced potato and peas, followed by turmeric powder and salt.
  6. Mix them and add a half cup of water.
  7. Now cover and cook for 5 to 7 minutes or until the potatoes are soft and tender. Make sure the potatoes are not mashed up.
  8. Finally, add ½ cup of milk, 1/2 tsp of garam masala and 2 tbsps of chopped cilantro and let it simmer for 2 minutes.
  9. That’s it. Soya Thongba is ready. Serve it hot with rice or roti.
Recipe Notes