Aarsi's Tofu Curry

Method2 steps · about 1 hr 20 min

1. 1

   Step 1: Heat olive oil (1 tablespoon) in the pressure cooker over medium heat; cook and stir red onion (1 large), green chilies (2), bay leaves (4), turmeric (1 teaspoon), asafoetida powder (1 pinch), and salt (to taste) until onions are translucent, about 10 minutes. Add tomatoes, coriander (2 tablespoons), garam masala (1 tablespoon), and chile powder; mix well.

   Uses 1 tablespoon olive oil, or as needed · 1 large red onion, minced · 2 Indian green chilies, halved · 4 bay leaves · 1 teaspoon ground turmeric · 1 pinch asafoetida powder · salt to taste · 1 (15 ounce) can diced tomatoes

2. 2

   Step 2: Cover without locking or pressurizing and cook until the onions are tender and the spices fragrant, 8 to 10 minutes. Uncover and add the 2 cups water. Bring the mixture to a boil without locking the lid, then stir in the peas and tofu. Lock the lid and bring the cooker to pressure over medium heat according to its instructions (the source describes one whistle). Reduce the heat to maintain pressure and cook for about 20 minutes. Remove from the heat and release pressure according to the cooker’s instructions before opening. Let the curry stand for 30 minutes to allow the flavors to blend.

   Pressure cook tofu · 20 minUses Sautéed onion, tomato and spice mixture · 2 cups water · 2 cups green peas · 1 (16 ounce) package medium-firm tofu, cubed