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.
- Prep time
- 10 min
- Cook time
- 15 min
- Yield
- 5 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 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
- NOTE: Some ingredients can be replaced with their vegan counterparts.
Instructions
- 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.
- 22
NOTE: Watch the recipe video to learn how to perform these cooking steps.
- 23
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.
- 24
Now add zucchini and fry for 2 minutes. After 2 minutes, remove fried zucchini from the pot and keep them aside.
- 25
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.
- 26
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.
- 27
Now add Kasuri methi, salt and mix well. After that, add 1/2 cup of water and mix again.
- 28
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.
- 29
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.
- 30
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.
- 31
Garnish with cilantro and serve hot.
- 32
NOTE: Watch the recipe video to learn how to perform these cooking steps.
- 33
ENJOY THIS RECIPE.