Instant Pot Buttery Tofu Curry
- 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
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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