Instant Pot Tofu Matar – Tofu Green Peas cooked in a spicy and creamy onion tomato masala sauce!
This Tofu Matar Masala or Curried Tofu and Green Peas is a vegan version of the classic and very famous Indian dish — Matar Paneer where tofu cubes are dunked into creamy, flavorful and delectable onion tomato based gravy.
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It goes amazingly well with any rice, or flatbread. This is a vegan, and gluten recipe.
This easy peasy Instant Pot Tofu Matar Masala is ready in under 30 minutes. It can also be made in a stovetop pressure cooker and pan.
In the recipe box on this page, I have also given instructions for cooking this tofu matar in a pan and stovetop pressure cooker.
What is Tofu Matar?
Tofu Matar, or Indian style Tofu Peas curry is a vegan and healthy version of the very popular Indian dish Matar Paneer. Paneer is replaced with the tofu in this recipe of vegan matar paneer.
Tofu is also known as Soya Paneer in Hindi language. Thus, this Tofu Matar or Tofu Peas curry is also known as Soya Paneer Masala.
This Tofu Matar Masala recipe is one of the easiest and delicious Instant Pot vegetarian/vegan recipes you can make at home.
The onion tomato masala sauce in this recipe has a lot of spices such as coriander powder, garam masala, turmeric, cumin, chili powder, and Kasuri methi. They all make a wonderful Indian style sauce for any curry.
If you don’t have all the spices then you can skip some spices or replace them with something similar.
What are the spice alternatives for Tofu Matar Masala?
Here are the spice substitutes you can use according to ease:
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If you don’t have red chili powder or you don’t want your curry too hot, then you can swap red chili powder with paprika to make it less spicy.
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Coriander powder can be swapped with cumin powder.
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Kasuri methi adds a nice herby and aromatic flavor to this tofu paneer curry. But if you don’t have kasuri methi, then you can simply omit it.
What are the advantages of making this Tofu Matar Masala?
This Tofu Matar has various advantages.
This Tofu Matar Masala:
✓ is vegan and gluten-free
✓ takes just 30 minutes
✓ is super easy and simple to make
✓ can easily be customized
✓ is wholesome and nutritious
✓ an excellent meal for busy days
✓ tastes great with any rice, or bread
✓ makes a quick weeknight dinner
✓ is satisfying and filler
How to serve Tofu Matar?
Tofu matar masala is a curry dish that can be served as a side dish along with any bread, rice, or any other grains.
Here are some meal ideas to serve tofu matar:
Meal idea 1: Tofu Matar, Jeera rice, Tandoori Garlic Roti, Radish Raita
Meal idea 2: Tofu Matar, Matar Pulao, Roti, Mint Raita
Meal idea 3: Tofu Matar, Mushroom Pulao, Lachha paratha, Cucumber Raita
Meal idea 4: Tofu Matar, Mushroom Peas Corn Pulao, Tomato Paratha, Kiwi Raita
Meal idea 5: Tofu Matar, Corn Brown Rice, Oats Green paratha, Boondi Raita
What are the ingredients you will need to make Tofu Matar?
Tofu Matar is made with very basic and simple ingredients available in a kitchen. These ingredients are:
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Onions
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Tomatoes
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Ginger
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Garlic
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Vegetable oil
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Whole spices (Bay leaf, peppercorns, cinnamon stick)
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Cumin seeds
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Turmeric powder
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Coriander powder
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Red chili powder (you can also use cayenne pepper or paprika)
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Garam masala powder
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Dried fenugreek leaves (kasuri methi)
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Cashew cream (optional)
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Salt to taste
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Vegan yogurt (optional)
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Firm tofu
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Fresh or frozen green peas.
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Chopped cilantro (coriander) leaves
How to Make Tofu Matar?
Making tofu matar is super simple and easy.
To make Instant Pot Tofu Matar, blend up all the onion tomato masala ingredients in your blender. Add them to your instant pot along with some whole and powdered spices. Then add tofu and peas and pressure cook. That’s all you have to do to relish this deliciously creamy vegan tofu paneer curry. It is similar to this Instant Pot Matar Paneer shared earlier.
You can get detailed instructions in the recipe box on this page.
Why would you love this Tofu Matar?
You would love this Tofu Matar curry if you love Tofu. But this tofu matar recipe is also wonderful for those who don’t really like the taste of tofu. Then try this Indian Tofu Curry — this recipe is surely going to change your views about tofu.
My little one doesn’t really love tofu and is always skeptical about eating it. Then one fine day I made this tofu matar and served it to her as ‘matar paneer’. She loves anything paneer, so she gobbled up tofu curry believing it was paneer.
I told her that it was tofu, not paneer, then at first, she didn’t believe it because according to her it tasted exactly like paneer (Indian cottage cheese made with milk). Later she was really happy about the fact that she now loves tofu too. :)
The coating of spicy masala sauce takes the plain simple tofu cubes to the next level. Bunch of spices, creaminess, deliciousness — there is a lot to love about this tofu matar.
The combination of tofu and green peas in this simple recipe is just to live for. A blend of spices add a burst of flavor to this tofu matar curry.
What are the cream substitutes for Tofu Matar Recipe?
For this tofu recipe, you can use any dairy/vegan cream or milk. Below are some substitutes for cream in this recipe.
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Almond cream. To make almond cream, add 1/4 cup of soaked almonds with 4 tablespoons of water to a blender. Blend until smooth.
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Coconut cream or milk
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Soy milk
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Unsweetened almond milk
Can I replace Peas in this Tofu Matar Masala with another substitute?
Peas add a subtle sweetness and unique texture to this tofu matar curry. If you want to add more texture in this recipe, then you can use any of them along with tofu and peas. Or you can simply omit peas and add any of the following substitutes:
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Add canned chickpeas to make Chickpea Tofu Curry.
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Add cashew to make Tofu Cashew Curry.
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Add corn to make Tofu Corn Curry.
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Add bell peppers to make Tofu Bell Pepper Curry.
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Add roasted cauliflower to make Tofu Cauliflower Curry.
How to Make Tofu Matar on a Stovetop?
If you don’t have an Instant Pot or pressure cooker and you still want to make this Tofu Matar recipe, then you can easily make it in a stovetop pressure cooker.
This is how you make this tofu matar curry in Pan:
Step 1: Sauté whole spices with onion tomato paste in hot oil.
Step 2: Add powdered spices and cook.
Step 3: Add peas, tofu, and cook covered for 7-8 minutes.
Step 4: Add yogurt, cream, and some garam masala.
Step 5: Cook for 2 minutes. Garnish and serve hot with bread or rice. Done.
Get the detailed recipe in the recipe box on this page.
What are the most important tips, tricks, and variations for making Tofu Matar?
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I made this tofu paneer creamier by adding cashew cream. But adding cashew cream or any other cream is completely optional in this tofu matar recipe. If you don’t want the creamy sauce, then you can skip the cream part.
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If your peas are not sweet, then you can also add about 1/2 teaspoon of sugar to this tofu matar curry.
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Tofu should be firm and dry when adding to the spicy sauce. To make tofu firm and remove excess liquid, press them between paper towels and put some weight on for about 10 minutes.
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For a richer taste, I used lightly fried tofu in this tofu matar curry. To fry, add 2 teaspoons of oil to a pan, and fry tofu from both sides before adding them to the spicy sauce.
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You can swap red chili powder with cayenne pepper in this recipe.
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You can swap cashew cream with some unsweetened almond milk or soy milk.
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If you are into super-rich curries, then feel free to add a dollop of vegan butter at the end.
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You can either use raw tofu cubes or lightly fry them in oil, as I did.
Instant Pot Tofu Matar (Step-by-step photo instructions)
Make Onion Tomato Paste:
- Add diced onions, garlic, ginger, tomatoes, 1 teaspoon cumin seeds, and peppercorns to a blender and jar blend well until you get a smooth puree.
- Onion tomato paste is ready. Keep it aside.
Make Tofu Matar In Instant Pot:
- Turn the Instant pot on with saute mode. Once hot, add 2 tablespoons of oil to the inner pot of your instant pot.
- Add cumin seeds, bay leaf, cinnamon stick and sauté for few seconds or till you get a nice aroma of the spices.
- Add the blended onion tomato paste and sauté for 2 minutes.
- Now add red chili powder, coriander powder, turmeric powder, and stir well. Cook for 1-2 minutes.
- Next, add salt, kasuri methi and stir well to combine. Let it come to a good boil.
- Add peas and stir well.
- Also, add 1 cup (or desired amount) of water to the pot and mix well.
- Add cubed tofu and mix everything well to combine.
- Cover the instant pot with lid, set the valve to sealing position. Cook on manual (high pressure) for 5 minutes.
- QPR (quick pressure release) for 8 minutes. Once the pin drops, open the lid.
- Press sauté mode and add vegan yogurt and mix well.
- Add garam masala powder, cilantro leaves, cashew cream (if using), and mix everything well.
- Cook for 2 minutes.
- Transfer creamy tofu matar to a serving dish, and garnish with cilantro leaves. Serve instant pot tofu matar with naan or rice.
Make Tofu Matar in a Stove Top Pan:
- Heat oil in a thick bottomed pan.
- Once hot, add cumin seeds, bay leaf, cinnamon stick and sauté for few seconds or till you get a nice aroma of the spices.
- Add the blended onion tomato paste and sauté for 3-4 minutes.
- Now add red chili powder, coriander powder, turmeric powder, and stir well. Cook for 3-4 minutes.
- Next, add salt, kasuri methi and stir well to combine. Let it come to a good boil.
- Add peas and stir well. Also, add 1 cup (or desired amount) of water to the pot and mix well.
- Add cubed tofu and mix everything well to combine.
- Cover the pan with a lid and cook for 7-8 minutes over medium-low heat. Keep stirring occasionally, and add more water if required.
- Now add coriander leaves, garam masala powder, fresh cream and mix everything well. Cook for 2 minutes.
- Turf off the heat, and transfer creamy and delicious tofu matar masala to a serving dish.
- Garnish with cilantro leaves and serve hot with roti or any other flatbread of your choice.
Make Tofu Matar In Pressure Cooker:
- Heat oil in your pressure cooker.
- Add cumin seeds, bay leaf, cinnamon stick and sauté for few seconds or till you get a nice aroma of the spices.
- Add the blended onion tomato paste and sauté for 2 minutes.
- Now add red chili powder, coriander powder, turmeric powder, and stir well. Cook for 1-2 minutes.
- Next, add salt, kasuri methi and stir well to combine. Let it come to a good boil.
- Add peas and stir well. Also, add 1 cup (or desired amount) of water to the pot and mix well.
- Add cubed tofu and mix everything well to combine.
- Cover pressure cooker with lid and pressure cook for 1 whistle.
- Let the pressure go off completely, before opening the lid.
- Now add vegan (or regular) yogurt and mix well.
- Also add coriander leaves, garam masala powder, cashew cream (if using), and mix everything well. Cook for 2 minutes.
- Transfer creamy tofu matar masala to a serving dish.
- Garnish with cream, coriander leaves.
- Serve pressure cooker matar paneer with naan or rice.
Recipe Card
Instant Pot Tofu Matar [Recipe]
★★★★★
(Rating: 5 from 28 reviews)
| Prep time 🕐 | Cook time 🕐 | Total time 🕐 |
|---|---|---|
| 25 mins | ||
| Category ☶ | Cuisine ♨ | Serves ☺ |
| Sides | Indian | 4 |
| Nutrition Info ⊛ | Serving size ⊚ | |
| 75 calories | 1 |
INGREDIENTS
Ingredients For Onion Tomato Paste:
- 1 medium-sized onion, diced
- 1 tablespoon ginger, peeled and roughly chopped
- 1 tablespoon garlic cloves, peeled and roughly chopped
- 2 medium-sized tomatoes
- 1 teaspoon cumin seeds (jeera)
- 4-5 peppercorns (kali mirch)
Ingredients For Tofu Matar Curry:
- 2 tablespoons oil
- 1 teaspoon cumin seeds (jeera)
- 1 bay leaf (tej patta)
- 1 inch cinnamon stick (dalichini)
- 1 teaspoon red chili powder, or to taste
- 1 teaspoon coriander powder (dhania powder)
- 1/2 teaspoon turmeric powder (haldi powder)
- Salt to taste
- 1 tablespoon dried fenugreek leaves (kasuri methi)
- 2 tablespoons vegan or regular yogurt
- 1 cup water or as needed
- 1 cup fresh or frozen green peas (hare matar)
- 225 grams firm tofu, cubed (I lightly fried tofu in 2 teaspoons oil before adding to the curry)
- 3 tablespoons cashew fresh cream (optional)
- 1/4 teaspoon garam masala powder
- 1 tablespoon cilantro (coriander) leaves, chopped
INSTRUCTIONS:
Make Onion Tomato Paste:
- Add diced onions, garlic, ginger, tomatoes, 1 teaspoon cumin seeds, and peppercorns to a blender and jar blend well until you get a smooth puree.
- Onion tomato paste is ready. Keep it aside.
Make Tofu Matar In Instant Pot:
- Turn the Instant pot on with saute mode. Once hot, add 2 tablespoons of oil to the inner pot of your instant pot.
- Add cumin seeds, bay leaf, cinnamon stick and sauté for few seconds or till you get a nice aroma of the spices.
- Add the blended onion tomato paste and sauté for 2 minutes.
- Now add red chili powder, coriander powder, turmeric powder, and stir well. Cook for 1-2 minutes.
- Next, add salt, kasuri methi and stir well to combine. Let it come to a good boil.
- Add peas and stir well.
- Also, add 1 cup (or desired amount) of water to the pot and mix well.
- Add cubed tofu and mix everything well to combine.
- Cover the instant pot with lid, set the valve to sealing position. Cook on manual (high pressure) for 5 minutes.
- QPR (quick pressure release) for 8 minutes. Once the pin drops, open the lid.
- Press sauté mode and add vegan yogurt and mix well.
- Add garam masala powder, cilantro leaves, cashew cream (if using), and mix everything well.
- Cook for 2 minutes.
- Transfer creamy tofu matar to a serving dish, and garnish with cilantro leaves. Serve instant pot tofu matar with naan or rice.
Make Tofu Matar in a Stove Top Pan:
- Heat oil in a thick bottomed pan.
- Once hot, add cumin seeds, bay leaf, cinnamon stick and sauté for few seconds or till you get a nice aroma of the spices.
- Add the blended onion tomato paste and sauté for 3-4 minutes.
- Now add red chili powder, coriander powder, turmeric powder, and stir well. Cook for 3-4 minutes.
- Next, add salt, kasuri methi and stir well to combine. Let it come to a good boil.
- Add peas and stir well. Also, add 1 cup (or desired amount) of water to the pot and mix well.
- Add cubed tofu and mix everything well to combine.
- Cover the pan with a lid and cook for 7-8 minutes over medium-low heat. Keep stirring occasionally, and add more water if required.
- Now add coriander leaves, garam masala powder, fresh cream and mix everything well. Cook for 2 minutes.
- Turf off the heat, and transfer creamy and delicious tofu matar masala to a serving dish.
- Garnish with cilantro leaves and serve hot with roti or any other flatbread of your choice.
Make Tofu Matar In Pressure Cooker:
- Heat oil in your pressure cooker.
- Add cumin seeds, bay leaf, cinnamon stick and sauté for few seconds or till you get a nice aroma of the spices.
- Add the blended onion tomato paste and sauté for 2 minutes.
- Now add red chili powder, coriander powder, turmeric powder, and stir well. Cook for 1-2 minutes.
- Next, add salt, kasuri methi and stir well to combine. Let it come to a good boil.
- Add peas and stir well. Also, add 1 cup (or desired amount) of water to the pot and mix well.
- Add cubed tofu and mix everything well to combine.
- Cover pressure cooker with lid and pressure cook for 1 whistle.
- Let the pressure go off completely, before opening the lid.
- Now add vegan (or regular) yogurt and mix well.
- Also add coriander leaves, garam masala powder, cashew cream (if using), and mix everything well. Cook for 2 minutes.
- Transfer creamy tofu matar masala to a serving dish.
- Garnish with cream, coriander leaves.
- Serve pressure cooker matar paneer with naan or rice.
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NOTES:
- I made this tofu paneer creamier by adding cashew cream. But adding cashew cream or any other cream is completely optional in this tofu matar recipe. If you don't want the creamy sauce, then you can skip the cream part.
- If your peas are not sweet, then you can also add about 1/2 teaspoon of sugar to this tofu matar curry.
- Tofu should be firm and dry when adding to the spicy sauce. To make tofu firm and remove excess liquid, press them between paper towels and put some weight on for about 10 minutes.
- For a richer taste, I used lightly fried tofu in this tofu matar curry. To fry, add 2 teaspoons of oil to a pan, and fry tofu from both sides before adding them to the spicy sauce.
- You can swap cashew cream with some unsweetened almond milk or soy milk.
- If you are into super-rich curries, then feel free to add a dollop of vegan butter at the end.
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Author: Anupama
Recipe Source Link: https://www.mygingergarlickitchen.com/tofu-matar/
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