Ingredients

The following ingredients have 4 Servings
  • 2 tbsp ghee or butter
  • 2 tsp cumin seeds
  • 2 tbsp Ginger-Garlic paste
  • 14 ounces Firm tofu (cut into bite sized pieces)
  • 1 cup water or as needed
  • cilantro to garnish
  • 2 small tomatoes (chopped)
  • 1 small onion (chopped)
  • 4 small 1/2 inch pieces cinnamon
  • 3-4 cloves
  • 2 cardamom
  • 1/4 cup cashews
  • 1 green chili or to taste
  • 2 tsp coriander seeds powder
  • 1 tsp turmeric powder
  • Salt to taste
  • Red chili powder to taste

Instruction

  • Take the tofu, drain the water well and cut into pieces
  • Pan fry them with little oil until sides are golden brown and crisp. This will prevent the breaking of tofu in curry. ( I air fried the tofu in an air fryer, at 400°F for 10 minutes, flipping in between. sprayed with little oil)
  • Make a smooth paste with all the ingredients mentioned under sauce..
  • Turn on the instant pot, put it on saute mode high.
  • Add ghee, let it get hot. once hot add cumin seeds and fry well.
  • Add ginger garlic paste and fry for 2 to 3 mins, until golden brown.
  • Add the sauce to the pot and mix well. Cook for 5 to 7 minutes until ghee leaves the sides and sauce is well cooked.
  • Sauce may splatter, if desired switch to saute mode low or use a splatter guard.
  • If sauce is too thick and sticking to bottom add 1/4 cup to 1/2 cup water. I added 1/2 cup water (adjust as you need)
  • After sauce is cooked, add all the ingredients mentioned under the spices and mix well.
  • Add Tofu pieces and water as needed, I added 1/2 cup water.
  • Turn off saute mode
  • Put the lid, vent to sealing position and do manual high 2 minutes.
  • Natural release or quick release after 10 mins in warm mode.
  • Garnish with cilantro.
  • Serve with Naan or rice of your choice.