2teaspoonsoil10 ml, use oil of choice, I used avocado oil
1mediumred onion95 grams, chopped
1/4teaspoonred chili powderor adjust to taste
2largetomatoes245 grams, pureed in a blender
1cupwater8 oz/240 ml
3/4teaspoonsaltor to taste
7.5ozextra-firm tofucubed, 215 grams, drain the water and press tofu with a heavy object for 10-15 minutes to get rid of excess moisture before cutting into cubes
2tablespoonsvegan yogurt30 ml, whisked and at room temperature, I used plain almond milk yogurt
Press the saute button on the Instant Pot. Once it displays hot, add the oil to the pot and then add the cumin seeds. Let the seeds sizzle for few seconds.
Then add the onion, garlic and ginger. Cook for 2 to 3 minutes until the onion is soften.
Then add all the spices - coriander powder, turmeric powder, garam masala, cumin powder, red chili and smoked paprika (optional, if using). Stir the spices with the onion for few seconds.
Stir in the pureed tomatoes along with the tomato paste and mix well. Cook for 1 minute.
Add 1 cup water, salt and mix.
Add in the tofu and green peas. Stir and close the pot with its lid.
Cook on high pressure for 3 minutes with the pressure valve in the sealing position. Let the pressure naturally for 5 minutes and then release the remaining pressure manually by moving the pressure valve from sealing to venting position.
Open the pot and stir in the yogurt. Mix well. Make sure the yogurt is whisked and at room temperature before you add it in.
Garnish instant pot tofu matar with cilantro and serve with rice, quinoa or any bread of choice!
Stove top Instructions
Follow all the steps as listed until add the addition of tofu and matar.Once you have added the tofu and peas, stir and cover the pot with a lid. Let the curry simmer on medium heat for 10 to 15 minutes until all the flavors blend in well together.You might need to adjust the consistency of water when making this on stove top as water evaporates when you cook on stove top versus pressure cooker. So thin out the curry towards the end, if needed.