Instant Pot Tofu Matar

Instant Pot Tofu Matar - Tofu Green Peas cooked in a spicy and creamy tomato sauce. This is a vegan, and gluten recipe. Tastes well with rice or bread.

Recipe Source Link:https://www.mygingergarlickitchen.com/tofu-matar/

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RECIPE INGREDIENTS

» Ingredients For Onion Tomato Paste:

• 1 medium-sized onion, diced
• 1 tablespoon ginger, peeled and roughly chopped
• 1 tablespoon garlic cloves, peeled and roughly chopped
• 2 medium-sized tomatoes
• 1 teaspoon cumin seeds (jeera)
• 4-5 peppercorns (kali mirch)

» Ingredients For Tofu Matar Curry:

• 2 tablespoons oil
• 1 teaspoon cumin seeds (jeera)
• 1 bay leaf (tej patta)
• 1 inch cinnamon stick (dalichini)
• 1 teaspoon red chili powder, or to taste
• 1 teaspoon coriander powder (dhania powder)
• 1/2 teaspoon turmeric powder (haldi powder)
• Salt to taste
• 1 tablespoon dried fenugreek leaves (kasuri methi)
• 2 tablespoons vegan or regular yogurt
• 1 cup water or as needed
• 1 cup fresh or frozen green peas (hare matar)
• 225 grams firm tofu, cubed (I lightly fried tofu in 2 teaspoons oil before adding to the curry)
• 3 tablespoons cashew fresh cream (optional)
• 1/4 teaspoon garam masala powder
• 1 tablespoon cilantro (coriander) leaves, chopped

RECIPE INSTRUCTIONS

» Make Onion Tomato Paste:

1. Add diced onions, garlic, ginger, tomatoes, 1 teaspoon cumin seeds, and peppercorns to a blender and jar blend well until you get a smooth puree.
2. Onion tomato paste is ready. Keep it aside.

» Make Tofu Matar In Instant Pot:

1. Turn the Instant pot on with saute mode. Once hot, add 2 tablespoons of oil to the inner pot of your instant pot.
2. Add cumin seeds, bay leaf, cinnamon stick and sauté for few seconds or till you get a nice aroma of the spices.
3. Add the blended onion tomato paste and sauté for 2 minutes.
4. Now add red chili powder, coriander powder, turmeric powder, and stir well. Cook for 1-2 minutes.
5. Next, add salt, kasuri methi and stir well to combine. Let it come to a good boil.
6. Add peas and stir well.
7. Also, add 1 cup (or desired amount) of water to the pot and mix well.
8. Add cubed tofu and mix everything well to combine.
9. Cover the instant pot with lid, set the valve to sealing position. Cook on manual (high pressure) for 5 minutes.
10. QPR (quick pressure release) for 8 minutes. Once the pin drops, open the lid.
11. Press sauté mode and add vegan yogurt and mix well.
12. Add garam masala powder, cilantro leaves, cashew cream (if using), and mix everything well.
13. Cook for 2 minutes.
14. Transfer creamy tofu matar to a serving dish, and garnish with cilantro leaves. Serve instant pot tofu matar with naan or rice.

» Make Tofu Matar in a Stove Top Pan:

1. Heat oil in a thick bottomed pan.
2. Once hot, add cumin seeds, bay leaf, cinnamon stick and sauté for few seconds or till you get a nice aroma of the spices.
3. Add the blended onion tomato paste and sauté for 3-4 minutes.
4. Now add red chili powder, coriander powder, turmeric powder, and stir well. Cook for 3-4 minutes.
5. Next, add salt, kasuri methi and stir well to combine. Let it come to a good boil.
6. Add peas and stir well. Also, add 1 cup (or desired amount) of water to the pot and mix well.
7. Add cubed tofu and mix everything well to combine.
8. Cover the pan with a lid and cook for 7-8 minutes over medium-low heat. Keep stirring occasionally, and add more water if required.
9. Now add coriander leaves, garam masala powder, fresh cream and mix everything well. Cook for 2 minutes.
10. Turf off the heat, and transfer creamy and delicious tofu matar masala to a serving dish.
11. Garnish with cilantro leaves and serve hot with roti or any other flatbread of your choice.

» Make Tofu Matar In Pressure Cooker:

1. Heat oil in your pressure cooker.
2. Add cumin seeds, bay leaf, cinnamon stick and sauté for few seconds or till you get a nice aroma of the spices.
3. Add the blended onion tomato paste and sauté for 2 minutes.
4. Now add red chili powder, coriander powder, turmeric powder, and stir well. Cook for 1-2 minutes.
5. Next, add salt, kasuri methi and stir well to combine. Let it come to a good boil.
6. Add peas and stir well. Also, add 1 cup (or desired amount) of water to the pot and mix well.
7. Add cubed tofu and mix everything well to combine.
8. Cover pressure cooker with lid and pressure cook for 1 whistle.
9. Let the pressure go off completely, before opening the lid.
10. Now add vegan (or regular) yogurt and mix well.
11. Also add coriander leaves, garam masala powder, cashew cream (if using), and mix everything well. Cook for 2 minutes.
12. Transfer creamy tofu matar masala to a serving dish.
13. Garnish with cream, coriander leaves.
14. Serve pressure cooker matar paneer with naan or rice.

RECIPE NOTES

1. I made this tofu paneer creamier by adding cashew cream. But adding cashew cream or any other cream is completely optional in this tofu matar recipe. If you don't want the creamy sauce, then you can skip the cream part.
2. If your peas are not sweet, then you can also add about 1/2 teaspoon of sugar to this tofu matar curry.
3. Tofu should be firm and dry when adding to the spicy sauce. To make tofu firm and remove excess liquid, press them between paper towels and put some weight on for about 10 minutes.
4. For a richer taste, I used lightly fried tofu in this tofu matar curry. To fry, add 2 teaspoons of oil to a pan, and fry tofu from both sides before adding them to the spicy sauce.
5. You can swap cashew cream with some unsweetened almond milk or soy milk.
6. If you are into super-rich curries, then feel free to add a dollop of vegan butter at the end.