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Hara Bhara Tofu masala
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
 

Tofu cooked with a delicious rich green sauce

Course: Main Course
Cuisine: North Indian
Author: cookingwithpree
Ingredients
Masala paste
  • 1/2 big onion
  • 1 tomato
  • 3 to 4 cloves
  • 2 green cardamom
  • 1 inch cinamon
  • 1 to 2 green chillies ( or more if you need it more spicy)
  • 4 garlic
  • 1 inch piece of ginger
  • 1 bunch cilantro
  • 18 to 20 mint leaves
  • 10 almonds / cashew ( Use a handful of rice flakes/poha if allergic to nuts)
  • 21/2 cups tighly packed spinach leaves
Other ingredients
  • 1 1/2 tbsp oil
  • 1 tsp cumin seeds
  • 1 bay leaf
  • 1/2 other half of the onion finely chopped ( or use 1 small onion)
  • 1 coriander powder
  • 1 tsp cumin powder
  • 11/2 tsp crushed kasuri methi / dried fenugreek leaves
  • 1/4 tsp turmeric powder
  • 1 tsp lemon juice
  • 1 tsp sugar
  • salt to taste
  • 1 package tofu
  • 1/4 cup almond milk (optional)
Instructions
Instant pot method:

  1. Add all the ingredients for the masala paste (except the spinach) to the instant pot with a tsp of oil and saute until the onions turn translucent.

  2. Then transfer those ingredients you just sauteed to a smaller vessel that will fit inside your instant pot for PIP method and set it aside. ( Pip method meaning pot in pot is where you place an inner vessel inside your IP )

  3. Now add the remaining oil to the IP. On saute mode, add the cumin seeds, bay leaf, turmeric powder and the finely chopped onions. Saute until the onions turn nice and golden brown. (Add water as need to deglaze the pan)

  4. Now add the spice powders (coriander powder, cumin powder , kasuri methi) salt and saute for a minute.

  5. Now add 1 cup water and switch off the saute mode.

  6. Take the smaller vessel that has all the ingredients for the masala paste and add the spinach leaves, sugar, lemon juice to that vessel.

  7. Place this vessel inside the onion and spice mixture in the IP. You can also keep a trivet and place the vessel on top of it.

  8. Close the lid and cook in manual high for 2 minutes. Release pressure after 4 minutes.

  9. Grind the ingredients in the inner vessel using a hand blender or using a blender.

  10. Add the ground mixture to the onions mixture in the IP and let it simmer for couple of minutes. Add tofu / paneer

  11. Add almond milk as needed to dilute the gravy. Serve hot with rice/ rotis

Normal method:

  1. Blanch the spinach in boiling water for 2 minutes and rinse it with cold water.  When cool  make a puree of it and set it aside.

  2. Saute all the ingredients given under masala paste (except the blanched spinach) with a tsp of oil, until the onions turn translucent. When cool, grind it along with lemon juice, sugar and little salt.

  3. In a pan, add the remaining oil, when it gets hot, add cumin seeds,bay leaf and the finely chopped onions and saute until the onions turn nice and golden brown.

  4. Now add the coriander powder, cumin powder, turmeric powder, kasuri methi and saute for a minute or until the spices are roasted and you get a nice aroma. Add little water if you feel the spices are burning

  5. Now add the ground masala paste, spinach puree, almond milk and let it simmer for 4 to 5 minutes in medium low flame.

  6. Meanwhile, stir fry tofu / paneer until nice and golden and add it to the curry. Serve hot with rice/ rotis.