1/4cupraw cashewsaround 20-22, soaked for 15 minutes in hot water
1/3cupoat milkor almond milk or coconut milk, 80 ml
1.5tablespoonoil22 ml, I used avocado oil
1 3/4cupswaterdivided, 14 oz
1/8teaspoonred chili powderor more to taste
1/2teaspoonsaltor to taste
8ozextra-firm tofucut into cubes
saffron strandsoptional, slightly crushed
Press tofu with a heavy object to get rid of excess moisture for 15-20 minutes. Then cut into pieces and set aside.
Before you begin, soak the cashews in warm water for 10 to 15 minutes. Then drain the cashews and add them to a blender along with oat milk. Blend to a smooth paste and set aside.
To a blender now add chopped white onion, garlic, ginger and green chili. Blend to make a puree and set aside.
Press the saute button on the Instant Pot. Once it displays hot, add the oil and then add the bay leaf, cloves and cinnamon stick. Saute for few seconds until the spices are fragrant.
Then add the pureed onion-garlic-ginger paste to the pot. Saute the paste for 5 to 6 minutes, stirring constantly (you don't want to burn the puree) until there's no raw onion smell.This is important, so have patience and don't rush it else the curry will have raw onion taste.
Then add the spices- coriander powder, garam masala and red chili powder. Also add the salt, black pepper and sugar. Add around 1/4 cup (2 oz) water here so that the spices don't burn. Stir and cook the spices for few seconds.
Then add remaining 1.5 cups (12 oz) water and de-glaze the pot, scraping the bottom of the pot with a wooden spatula making sure there's nothing stuck at the bottom of the pot.Add in the tofu.
Close the pot with the lid. Press the manual or pressure cook button and cook on high pressure for 3 minutes with the pressure valve in the sealing position. Let the pressure release naturally for 2 minutes and then do a quick pressure release.
Open the lid and press the saute button. Add the prepared cashew paste and stir. Let the curry simmer on saute mode for 1-2 minutes. It will thicken as it simmers after adding the cashew paste.
Add the cardamom powder.and also crushed the saffron strands (if using). Stir and unplug the instant pot.
Serve Shahi Tofu with naan or rice!
In place of cashews you have also use almonds. Or you can also use heavy cream if not vegan.
Get recipe at: https://www.cookwithmanali.com/shahi-tofu/