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soya keema matar
Shilpa

Instant Pot Minced Soya and Peas/ Instant Pot Soya Keema and Matar

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Prep Time 8 minutes
Cook Time 20 minutes
Total Time 28 minutes
Servings: 4
Course: Main Course, Side Dish
Cuisine: Indian, Punjabi
Ingredients Equipment Method Notes

Ingredients
  

  • 4 tbsp oil of choice
  • 1 tsp cumin seeds      (jeera)
  • 1/2 onion diced finely (1 cup diced)
  • 1 tbsp ginger garlic paste  (either freshly minced in equal quantities or store bought)
  • 2 tsp  kashmiri chili powder
  • 1 tsp ground cumin   (jeera powder)
  • 1 tbsp ground coriander    (dhaniya powder)
  • 1/2 tsp ground turmeric   (haldi)
  • 1/3 tsp ground ginger  (sonth)
  • 1 tsp salt
  • 1 and 1/4 cup water (divided)
  • 1 cup soya granules (Nutrela or any brand of choice)
  • 1 cup peas (frozen)
  • 2 Serrano peppers (small) slit lengthwise but still intact (optional) (hari mirch)
  • 1 and 1/2 tomatoes (1 cup pureed)
  • 1/2 tsp garam masala
  • 1/4 cup cilantro leaves   (fresh and finely chopped)

Equipment

  • Electric Pressure Cooker

Method
 

Prep
  1. Rinse and dice the onion and cilantro finely.
  2. Puree the tomatoes. Slit the Serrano peppers lengthwise and still intact.
  3. Place the granules in boiling water for about 5 minutes. After 5 minutes, discard the water and rinse them in a colander in cold water. Squeeze the excess water and keep them aside.
Cook
  1. Select sauté on the instant pot and adjust to normal. Add oil to the pot.
  2. When the oil is hot add cumin seeds. When the cumin seeds splutter, add the diced onions and ginger garlic paste. Stir occasionally to prevent the onions from burning.
  3. When the onions turn golden in roughly 2 to 4 minutes add the spices (Kashmiri chili powder, ground cumin, ground coriander, ground turmeric, and ground ginger). Add salt and 1/4 cup water and give it a good stir. Let the spices saute for a minute or two.
  4. Add the soya granules, peas, and Serrano peppers. Saute for a minute and stir well.
  5. Let the tomatoes sauté for a minute or two to let the raw tomato odor out. Give it a good stir. Add 1 cup water. 
  6. Press cancel. Secure the lid on and select manual/high pressure for 3 minutes. When done quick release the pressure. Add garam masala and stir. Select sauté if there is any liquid to dry it out. Garnish with cilantro.
  7. Transfer to a serving bowl. Serve with rice, tortillas or naan (Indian flat-bread).

Notes

  • On a scale of 1 to 5, in terms of spice levels, I would place this dish at a 3.5 with the Serrano peppers. You can eliminate the Serrano peppers if you cant tolerate heat.
  • Without the Serrano peppers I would place this recipe at a level 2. Kashmiri chili powder imparts red color to the dish and is not very spicy.
  • I had an old version of the instant pot that doesn't give the burn notice. So I've changed the recipe to add a cup of water in the end. You can sauté at the end to reduce the curry if its too soupy for you.