Instant Pot Buttery Tofu Curry

It is an Indian dish having flavoursome aroma and exquisite taste. It is healthy and has 0% cholesterol.

Instant Pot Buttery Tofu Curry
4.5 from 2 votes
Print Pin Rate
Course: Main Course
Cuisine: Indian
Keyword: butter, Buttery Tofu Curry, extra-firm tofu
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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