Instant Pot Tofu Curry (Indian)

• portions: 4 servings
• temps actif: 10 minutes
• temps total: 20 minutes

Ingrédients

14 oz firm tofu

2 large bell pepper (chopped)

1 red onion chopped

2 medium size tomatoes (or 14oz can)

½ tsp red chili powder (optional)

1/2 tsp Garam Masala

1 tsp coriander powder

1/4 tsp turmeric powder

½ tsp cumin powder

2 tbsp olive oil

1/4 tsp fenugreek dry leaves (optional)

2 tsp cilantro (optional)

2 tbsp cashews

½ inch ginger

2 garlic cloves (finely chopped)

1.5 tsp salt

Instructions

First, wrap the tofu in a clean kitchen towel or paper towels and set it on a plate. Place a heavy object, like a can of beans, or cast iron pan on top of the tofu and let it sit for 15 minutes.

This will help remove excess water from the tofu so that it can better absorb the flavors of the curry sauce. Then, cut the tofu into small cubes.

Prepare the tomato puree - Add the chopped tomatoes, ginger, 4-5 tofu cubes, and soaked cashews (soak in warm water for 30 minutes) and blend into a smooth puree.

Then Start by pressing the saute button on your Instant Pot. Add the oil to the pot and heat until hot. Then, add the chopped garlic and onions and cook until they're translucent.

Next, add the chopped bell pepper (make sure it matches with cubes of tofu) spices and continue to cook in saute mode for a minute.

Next, add cubed tofu and tomato puree. Then add 1/4 cup of water and salt. Stir well and make sure all the tofu is coated with the sauce.

Now, close the Instant Pot lid and make sure the valve is set to "sealing." Cook on high pressure for 0 minutes(or 1 if it doesn't allow 0).

Once the Instant Pot is done cooking, Open it after natural pressure release.

Add Kasuri methi and stir well.

Now, Instant Pot Tofu Curry is ready to serve! Serve it over steamed rice or phulka roti.

Nutrition

• Calories: 208 kcal
• Lipides Totaux: 9 g
• Lipides Saturés: 1 g
• Lipides Insaturés: 7 g
• Sodium: 6 mg
• Glucides Totaux: 6 g
• Fibres Diététiques: 1 g
• Sucres Totaux: 1 g
• Protéines: 8 g