Instant Pot Chettinad Style Soya Chunks Gravy

I had already posted few instant pot gravies without coconut - peas gravy and chicken gravy. This is prepared using freshly grinded spices with coconut that goes well with rice, poori and chappathi. The fresh spices really gives a super aroma for the gravy that tastes similar to a non-veg gravy.

Cooking time : 20 mins

Serving: 4

Ingredients:

Soya Chunks - 1 1/4 cup
Shallots - 12
Green chilli - 2
Ginger garlic paste - 2 tspn
Bayleaf - 1
Cinnamon - 1 inch
Cardamom - 1
Turmeric - 1/4 tspn
Curry leaves - few
Coriander leaves - few (chopped)
Sesame oil - 1 tbsn
Salt to taste

To Grind:

Sesame oil - 1 tspn
Cloves - 2
Cumin seeds - 1/2 tspn
Fennel seeds - 1/2 tspn
Peppercorns - 1 tspn
Coriander seeds - 1 1/2 tspn
Stone flower - 2 (small pieces)
Kuskus - 1 tspn
Red chilli - 5
Coconut - 1/2 cup (grated)
Tomato - 2 (sliced)
Curry leaves - few

Method:

1. Grab all the ingredients. Soak the soya chunks in hot water for 10 mins. Squeeze well and wash it with cold water thrice. Squeeze well.keep it aside.

2. Switch on the IP. Press the saute mode. Add oil, cloves, coriander seeds, cumin seeds, fennel seeds, red chillies, curry leaves, kuskus, peppercorns, stoneflower. Roast till the nice aroma comes.

3. Add tomato and saute till it becomes mushy.

4. Add coconut and mix well. Switch off. Cool down the mixture completely and grind it into a fine paste.

5. Press the saute mode. Add oil, cinnamon, bayleaf, cardamom.

6. Add shallots, green chillies, curry leaves. Saute till it becomes light golden brown.

7. Add ginger garlic paste and saute till the raw smell goes.

8. Add soya chunks, turmeric, salt. Saute for a minute.

9. Add the grinded paste. Mix well. Add 2 cups of water.

10. Close the lid. Press the manual for 4 mins in High Pressure HP in sealed position. Then do Natural Pressure Release NPR.

11. Open the lid. Add few coriander leaves.

12. Enjoy the delicious gravy with chappathi.

Notes:

You can try the same recipe with chicken and mushroom.