Craving a delicious, hearty, and healthy Indian-inspired meal but don't want to spend hours in the kitchen? Well, look no further!
This Instant Pot Tofu Curry can be made in just 20 minutes and is packed with taste, protein, and flavor!
Extra-firm Tofu simmered in a fragrant curry sauce is one easy recipe you will need on a busy weekday.
With fragrant spices like cumin, turmeric, and ginger that make up the curry, this recipe can compete with any of the restaurant-quality dishes in taste, for a relatively low cost.
With an electric pressure cooker, the total cooking time is less than 20 minutes!
Try it today and serve it hot paired with a steaming cup of white rice or quinoa! So good, so easy - you'll love this Instant Pot tofu curry!
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Why this recipe works
This Indian tofu curry is a quick and easy weeknight meal that's packed with flavor. The Instant Pot pressure cooker makes it a breeze to cook the tofu and veggies all in one pot.
And, since this recipe is made with simple ingredients like tofu, spices, and tomatoes, it's relatively budget-friendly as well.
This Indian tofu curry is different from other curries like tofu butter masala because it's a creamy and rich gravy made from tofu.
Tofu is a great source of protein and is perfect for vegetarians, vegans, and meat-free Mondays!
Cashew brings in a creamy flavor that you do not find in any other vegan alternatives. What makes this recipe unique among other Indian curry recipes is that I also used Kasuri methi, which adds a nice subtle taste and flavor to the gravy.
Ingredient notes
Firm Tofu: Look for a firm or extra-firm tofu for this recipe. This will help the tofu hold its shape and not fall apart during the cooking process or in the Instant Pot.
Spices: I used a combination of coriander powder, red chili powder, cumin powder, turmeric powder, ginger, and garam masala to flavor this curry. If you don't have all of these spices on hand, you can also use a store-bought curry powder. Using black pepper is optional for this recipe.
Tomatoes: I used one fresh tomato. That's all you need because you just need a mild tart flavor from tomatoes. You can also use canned diced tomatoes or tomato sauce as a substitute.
Kasuri Methi: This is dried fenugreek leaves that you can find in the ethnic aisle in most supermarkets. If you can't find it, you can omit it from the recipe.
Bell peppers: I used two green bell peppers. Yellow or red peppers are good too, but they add a little extra sweetness to the dish.
See all the details of the recipe and the ingredients list on the recipe card!
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 10 minutes to soften) 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 ¼ cup of water. 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(yes, zero minutes!).
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.
Recipe FAQ
This curry will last for up to four days in the fridge when stored in an airtight container.
If you see a "burn" sign on your Instant Pot while cooking this curry, it means the Instant Pot is too hot. Simply add some more water(about ¼ cup) and stir well. The sauce should become thinner.
Or press the Cancel button and just leave it until the pressure comes down on its own. Once the pressure is released, open the Instant Pot and you are good to go.
You can also make this curry on the stovetop. Simply follow all the steps until you add all the ingredients to the pot. Then, cook over medium heat until the tofu is cooked through and the sauce has thickened. This will take about 15-20 minutes.
Expert tips
- Always scrape the bottom of the Instant Pot after adding the spices. This will prevent the "burn" sign from coming on.
- I like to add a little bit of sugar to balance out the acidity of the tomatoes. But this is optional. You could also add brown sugar at the end if you prefer it sweeter.
- Add more water if the curry is too thick for your liking.
- You can skip the bell peppers if you want. Substitute them with variations like baby corn or bamboo shoots.
- The pressure cooking time setting is zero minutes only when you use a natural pressure release option. Do not use that setting and the quick-release option.
- If you want a little bit of heat, add a pinch of cayenne pepper or red chili flakes to the curry.
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📖 Recipe
Instant Pot Tofu Curry (Indian)
Equipment
Ingredients
- 14 oz firm tofu
- 2 large bell pepper - chopped
- 1 red onion chopped
- 2 medium size tomatoes
- ½ teaspoon red chili powder
- ½ teaspoon Garam Masala
- 1 teaspoon coriander powder
- ¼ teaspoon turmeric powder
- ½ teaspoon cumin powder
- 2 tablespoon olive oil
- ¼ teaspoon fenugreek dry leaves
- 2 teaspoon cilantro - optional
- 2 tablespoon cashews
- ½ inch ginger
- 2 garlic cloves - finely chopped
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.14 oz firm tofu
- 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 10 minutes to soften) and blend into a smooth puree.2 medium size tomatoes, 2 tablespoon cashews, ½ inch ginger
- 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. (see above for step by step pictures)2 tablespoon olive oil, 2 garlic cloves, 1 red onion chopped
- 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.2 large bell pepper, ½ teaspoon red chili powder, ½ teaspoon Garam Masala, ¼ teaspoon turmeric powder, ½ teaspoon cumin powder, 1 teaspoon coriander powder
- Next, add cubed tofu and tomato puree. Then add ¼ cup of water. Stir well and make sure all the tofu is coated with the sauce. (see above for step by step pictures)
- Now, close the Instant Pot lid and make sure the valve is set to "sealing." Cook on high pressure for 0 minutes(yes, zero minutes!).
- Once the Instant Pot is done cooking, Open it after natural pressure release.
- Add Kasuri methi and stir well.¼ teaspoon fenugreek dry leaves
- Now, Instant Pot Tofu Curry is ready to serve! Serve it over steamed rice or phulka roti.
Video
Notes
- Always scrape the bottom of the Instant Pot after adding the spices. This will prevent the "burn" sign from coming on.
- I like to add a little bit of sugar to balance out the acidity of the tomatoes. But this is optional. You could also add brown sugar at the end if you prefer it sweeter.
- Add more water if the curry is too thick for your liking.
- You can skip the bell peppers if you want. Substitute them with variations like baby corn or bamboo shoots.
- The pressure cooking time setting is zero minutes only when you use a natural pressure release option. Do not use that setting and the quick-release option.
- If you want a little bit of heat, add a pinch of cayenne pepper or red chili flakes to the curry.
YOUR OWN NOTES
Nutrition
Nutritional information is an estimation only.
Dawn - Girl Heart Food
With super cold weather here lately, this would just be pefect! Love all the flavours and I especially love curry 🙂
Uma Raghupathi
Thank you Dawn!