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Instant Pot Spinach Tofu
Course
Main Course
Cuisine
Indian
Keyword
mustard leaves, spinach, Spinach Tofu
Prep Time
7
minutes
minutes
Cook Time
13
minutes
minutes
Total Time
20
minutes
minutes
Servings
6
Calories
220
kcal
Author
Corrie
Ingredients
1
teaspoon
cumin seeds
1
inch
ginger
chopped
2
medium onions
cut into large pieces
1
bunch
spinach
chopped
2
tablespoon
corn flour
1
tablespoon
oil
2
green chilies
chopped
10
garlic cloves
bunch
mustard leaves
chopped
10
oz
tofu
cut into small pieces
1
teaspoon
cayenne or red chili powder
1
teaspoon
turmeric powder
1 ½
teaspoon
salt
2
teaspoon
coriander powder
Instructions
Add oil and cumin seeds in the inner pot of Instant pot. Select “Sauté”.
Now, add green chilies, garlic and ginger in the Instant pot and cook for about 2 minutes.
Add onions and sauté for about 3 minutes.
Then, add all the spices, spinach and mustard leaves and close the lid.
Press the “Manual” button and cook for about 5 minutes on HIGH pressure.
Press the “Cancel” button and release the pressure naturally through the steam vent.
Open the lid and stir in corn flour.
Transfer the mixture in an immersion blender and blend until a smooth paste is formed.
In the end, add tofu in the instant pot and cook for about 3 minutes.
Dish out and serve hot.
Nutrition
Calories:
220
kcal
|
Carbohydrates:
39
g
|
Protein:
12
g
|
Fat:
3
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
2
g
|
Trans Fat:
1
g
|
Sodium:
678
mg
|
Potassium:
364
mg
|
Fiber:
5
g
|
Sugar:
5
g
|
Vitamin A:
5318
IU
|
Vitamin C:
28
mg
|
Calcium:
159
mg
|
Iron:
5
mg