It is an Indian dish having flavoursome aroma and exquisite taste. It is healthy and has 0% cholesterol.
Instant Pot Buttery Tofu Curry Print Pin Rate
Prep Time: 16 minutes
Cook Time: 19 minutes
Total Time: 35 minutes
Servings: 4
Ingredients
- 1 block extra-firm tofu
- 1/4 tsp red chili powder
- 1 tbsp lemon jiuce
- 1 tsp vegetable oil
- 1 tsp coriander powder
- 1/4 tsp turmeric powder
- salt to taste
- 1 tbsp vegan butter
- 3 green cardamom pods
- 10 peppercorns
- 1 tbsp cumin seeds
- 1/2 tbsp grated garlic
- 1 small onion finely chopped
- 1/4 cup tomato paste
- 1/2 tsp red chili powder
- 1/4 cup cashew nuts
- 1 tbsp lemon juice
- 1 tsp oil
- 3 cloves
- 1 inch piece of cinnamon
- 1 tbsp coriander powder
- 1 tbsp grated ginger
- 1 large tomato finely chopped
- 1/2 tsp turmeric powder
- 2 cups vegetable stock
- fresh green coriander to garnish
Instructions
- Add all the ingredients in a bowl and marinate tofu for about 30 minutes.
- Add oil in the inner pot of Instant pot and select “Sauté”.
- Put tofu in the Instant pot and cook for about 4 minutes.
- Dish out and set aside.
- Now, for buttery curry, add oil and cumin seeds in the inner pot of Instant pot and select “Sauté”.
- After 30 seconds, add cardamom, cloves, peppercorns and cinnamon.
- Sauté for about 1 minute and add onions and salt.
- Cook for about 5 minutes and add cashew nuts, ginger and garlic pastes.
- Sauté for about 1 minute and add powdered coriander, chili powder, turmeric, tomatoes and tomato paste.
- Now, cook for about 4 minutes and put the mixture in an immersion blender.
- Add vegetable stock in the blender and blend well.
- Transfer the paste back in Instant pot and close the lid.
- Press the “Manual” button and cook for about 3 minutes on HIGH pressure.
- Press the “Cancel” button and release the pressure quickly through the steam vent.
- Open the lid and add in vegan butter and lemon juice. Stir gently.
- Dish out and garnish with coriander leaves.
- Serve and enjoy!
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If you loved this recipe, give it love. Thanks!
