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Instant Pot Soya Thongba | A Manipuri Special Curry

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.
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
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

  • If using frozen peas, thaw 1/3 cup of the peas or soak them in water to bring it to room temperature.
  • Soak the soya chunks in water for 15 minutes and drain the water. Also, squeeze the soya chunks and remove the excess water.
  • Chop the onion and set aside.
  • Cut the potato into cubes and soak it water to prevent it from turning black.
  • Slit the green chilies into two.

Steps

    Instant Pot Method

    • Set the IP in sauté mode and add oil.
    • Once the oil is hot, add the cumin seeds and slit green chilies and fry for a minute.
    • Then add the ginger garlic paste and cook for a couple of minutes.
    • At this stage add the chopped onion and cook until they turn translucent.
    • Then add the soya chunks, diced potato and peas, followed by turmeric powder and salt.
    • Mix them and add a half cup of water.
    • 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.
    • Carefully open the IP and set it back to sauté mode and stir the ingredients nicely.
    • 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.
    • That’s it. Soya Thongba is ready. Serve it hot with rice or roti.

    Stove Top Method

    • Heat a pan or kadai and add oil.
    • Once the oil is hot, add the cumin seeds and slit green chilies and fry for a minute.
    • Then add the ginger garlic paste and cook for a couple of minutes.
    • At this stage add the chopped onion and cook until they turn translucent.
    • Then add the soya chunks, diced potato and peas, followed by turmeric powder and salt.
    • Mix them and add a half cup of water.
    • 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.
    • 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.
    • That’s it. Soya Thongba is ready. Serve it hot with rice or roti.

    Notes

    • You can skip adding water and cook this entire curry in milk or make it richer you can use ½ cup milk and ½ cup cream too.
    • I used red potatoes, and I did not peel the skin. But you can use any variety and based on your preference you can peel the skin or leave as is.
    • Adjust the salt and spices as per your preference.
    • Garam masala is completely optional.
    • If you feel the soy chunks are bigger, then you can chop them into small pieces. Also, you can replace soy chunks with tofu or paneer. Adapted from Ammaji Recipes