Instant Pot Tofu Masala
Rich, tangy and so easy to make- this Instant Pot tofu masala is the perfect easy vegan meal you need to try on a rushed weekday.
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Servings: 2 Servings
Calories: 240kcal
Ingredients
- 1 tablespoon Mustard oil
- 1 teaspoon Cumin seeds
- ½ teaspoon Fenugreek seeds
- 1 binch Curry leaves
- 1 tablespoon Garlic (finely chopped)
- ½ cup Onions (finely chopped)
- 1 tablespoon Green chilies (finely chopped)
- ½ cup Tomatoes (finely chopped)
- ½ teaspoon Turmeric powder
- 1 teaspoon Red chili powder
- 2 teaspoon Coriander powder
- 1 teaspoon Cumin powder
- 1 teaspoon Salt
- 1 cup Tofu (cubed)
- ½ cup Peas
- ½ cup Water
Instructions
- Turn on the Instant Pot and set to Saute mode. Once it's heated, add in oil.
- Once the oil starts to heat up, add in the cumin seeds, fenugreek seeds, and curry leaves. Saute.
- Next add the garlic and saute for a minute.
- Add in the chopped onions followed by the green chilies. Let it cook until the onions turn translucent.
- Next, add in the tomatoes and saute.
- Add the powdered spices next and saute for a minute.
- Add the tofu along with the peas to the mixture and mix.
- Add water and let it come to a quick boil.
- Put on the lid and set the Instant Pot to manual Pressure Cook mode for 2 minutes, making sure that the valve is in the sealing position.
- Let the pressure release naturally before removing the lid. Give it a good stir.
- Serve hot with roti or chapati.
Notes
The timing for cooking can vary from instant pot to instant pot. Please take that into consideration while making the recipe.
Nutrition
Serving: 2Servings | Calories: 240kcal | Carbohydrates: 19.2g | Protein: 15.7g | Fat: 13.6g | Saturated Fat: 2.1g | Sodium: 1218mg | Potassium: 711mg | Fiber: 5.6g | Sugar: 5.9g | Calcium: 334mg | Iron: 5mg