Nutrela is very rich in protein. It is also known as Soy Mealmaker is a line of high-protein foods in form of soy chunks, nuggets, granules, and mini-chunks. For those seeking to embark on a vegetarian diet, or simply reap the health benefits of soya, Soya Chunks is an excellent source of protein.
Nuterla Pea Potato Curry is an instant pot Indian curry recipe made with soaked nuterla, fresh peas, potato, tomato, and ginger. With very few ingredients you can prepare curry in a pressure cooker.
Nuterla Pea Potato Curry – No Onion No Garlic
Soaked and squeezed soya chunks – 1/2 cup
Fresh peas – 3/4 cup
Chopped Potato – 1 large
Tomato – 2 large
Finely grated ginger – 1 inch
Green Chilli – 1
Ghee or oil – 2 tbsp
Cumin – 1 tsp
Turmeric – 1/2 tsp
Red chili powder – 1/2 tsp
Coriander powder – 1 tsp
Sabzi masala – 1 tsp
Finely chopped coriander – 3 tbsp
Salt to taste
- Boil 1 cup of water and add soya chunks. Boil it for 2 minutes on high flame. Keep aside for 20 minutes (covered). After 20 minutes, discard the water and squeeze off the water. Rinse them in cold water and repeat squeezing off the excess water. Set aside for later use.
- In a grinder add tomato, green chili, and make a smooth paste.
- Now heat 2 tbsp ghee or oil in a pressure cooker. When the oil is hot, add cumin, turmeric powder, coriander powder, sabzi masala, and ginger paste to it. Saute for a minute on low flame.
- Now add tomato, green chilly paste to it. Then add red chilly powder, salt and saute the masala on the medium-low flame until oil starts leaving it edges.
- Now add chopped potatoes, nuterla, and peas. Mix them well and cook on high flame for 3 minutes.
- Now add 2 cups of water and cover the cooker with the lid. Now pressure cook curry on medium flame until it whistles once.
- When it whistles once, reduce the flame and let it cook for 2 more minutes on low flame.
- Now when it whistles again, reduce the flame and cook the sabzi on low flame for 2 minutes.
- After 2 minutes, turn off the flame and let the steam escape on its own. Then open the lid and mix fresh green coriander. Serve with hot chapati or paratha.