Zucchini Tofu Curry (Instant Pot + Stovetop)

This easy to make, rich, creamy, gluten free and vegan Zucchini Tofu Curry recipe makes a great nutritious packed dinner for weekdays.

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

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RECIPE INGREDIENTS

» For Zucchini Tofu Curry

• 5 tablespoons oil
• 225 grams extra firm tofu
• 600 grams zucchini, diced into 1-inch pieces
• 1 teaspoon cumin seeds
• 2 bay leaves
• 4-5 cloves
• 1 inch cinnamon stick
• 1/2 cup onion ginger-garlic paste (Make by pureeing 1 large onion + 4-5 garlic cloves + 1-inch ginger piece)
• 1 cup tomato puree
• 1 teaspoon coriander powder
• 1 teaspoon red chili powder
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon garam masala powder
• 1 tablespoon Kasuri methi (dried fenugreek leaves)
• Salt, to taste
• 1 green chili, slit
• 1/4 cup + 2 tablespoons cashew cream
• 1 teaspoon brown sugar (optional)
• 1/2 teaspoon vegan butter
• 1-2 tablespoons cilantro (coriander) leaves
• 1/2 cup water or as needed

RECIPE INSTRUCTIONS

» How to Make Instant Pot Zucchini Tofu Curry:

1. Press the saute button on the Instant Pot. Once it displays hot, add oil.
2. Now add tofu cubes in a single layer. Fry them until they are lightly golden.
3. Flip and fry from the other side until they are golden.
4. Remove fried tofu from the pot and transfer it onto a plate. Keep it aside.
5. Now add zucchini and fry for 2 minutes.
6. After 2 minutes, remove fried zucchini from the pot and keep it aside.
7. Now, deglaze the pot and add the cumin seeds, bay leaves, cinnamon stick, cloves and let the seeds splutter for a few seconds or until they are aromatic.
8. Then add onion and ginger-garlic paste and mix well. Sauté for 2-3 minutes.
9. Now add tomato puree and stir well to combine. Sauté for 2-3 minutes.
10. After that, add turmeric powder, red chili powder, coriander powder, and mix everything well. Let the masala cook for 2 minutes.
11. Now add Kasuri methi, salt and mix well.
12. After that, add 1/4 cup of water and mix again.
13. Now add green chili, fried tofu, and mix well.
14. Now add brown sugar, 1/4 cup cashew cream, and mix everything well.
15. Add 1/4 cup or more water to adjust the consistency.
16. Finally add fried zucchini and mix well.
17. Cancel the SAUTE mode. Close the lid, and set the valve to sealing. Change the instant pot setting to manual or pressure cook mode at high pressure for 1 minute.
18. QPR (Quick pressure release), after one minute. Open the lid and stir well.
19. Now add 1 teaspoon butter, garam masala powder, cilantro leaves, and 2 tablespoons cashew cream.
20. Mix well and cook for 2 more minutes.
21. Garnish Zucchini Tofu Curry with cilantro, roasted cashews, and serve hot with rice or naan.

» How to Make Zucchini Tofu Curry on Stovetop:

1. Heat oil in thick-bottomed pot/pan. Once hot, add tofu cubes in a single layer. Fry them until they are lightly golden. Flip and fry from the other side until they are golden. Remove fried tofu from the pot and transfer it onto a plate. Keep it aside.
2. Now add zucchini and fry for 2 minutes. After 2 minutes, remove fried zucchini from the pot and keep them aside.
3. Now, add the cumin seeds, bay leaves, cloves and let the seeds splutter for a few seconds or until they are aromatic. Then add onion and ginger-garlic paste and mix well. Sauté for 2-3 minutes.
4. Now add tomato mix and stir well to combine. Sauté for 2-3 minutes. After that, add turmeric powder, red chili powder, coriander powder, and mix everything well. Let the masala cook for 2 minutes.
5. Now add Kasuri methi, salt and mix well. After that, add 1/2 cup of water and mix again.
6. Now add green chili, brown sugar, 1/4 cup cashew cream, fried tofu, and mix everything well. Add 1/4 cup or more water to adjust the consistency. After that, add fried zucchini and mix well.
7. Combine all of the spices in a bowl and set them aside for now. Cover the pot and cook for 5 minutes over medium heat.
8. After 5 minutes, remove the lid, and add 1 teaspoon butter, garam masala powder, cilantro leaves, and 2 tablespoons cashew cream. Mix everything well and simmer for around 5 minutes, or until the zucchini is tender and soft.
9. Garnish with cilantro and serve hot.

RECIPE NOTES

1. I added little sugar because it complements the spicy and tangy flavors of this curry. But you can skip it or substitute it with maple syrup.
2. Remember to dice zucchini to around 1-inch. Don't dice them too small, or they will turn mushy after pressure cooking.
3. Adding butter to this Zucchini Tofu Curry is completely optional.
4. You can also add other vegetables to this curry such as eggplant, cauliflower, carrots, or beans.
5. You can replace red chili powder with paprika or cayenne pepper.
6. For a nutty goodness, you can also add roasted cashews or roasted almonds to this curry.