There are days when all one needs is a lowfat yummy curry. Easy to make, looks exotic, and satisfies taste buds craving an Indian meal. Always enjoy it with your loved ones. Serve with rice or naan.

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Directions

  • Heat olive oil in the pressure cooker over medium heat; cook and stir red onion, green chilies, bay leaves, turmeric, asafoetida powder, and salt until onions are translucent, about 10 minutes. Add tomatoes, coriander, garam masala, and chile powder; mix well.

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  • Place lid on pressure cooker; cook until onions are tender and spices are fragrant, 8 to 10 minutes. Remove the lid; add water. Return lid and bring mixture to a boil. Remove the lid; add peas and tofu; stir to combine. Lock the lid onto the pressure cooker; bring up to 'one whistle' pressure over medium heat. Reduce heat to low to maintain pressure, and cook until tofu is cooked through and onions are tender, about 20 minutes. Remove from heat, release pressure, and let stand for 30 minutes to allow flavors to blend.

Editor's Note:

Pressure cookers vary by brand and style. 'One whistle' refers a level of pressure for a particular style of pressure cooker. Check with your pressure cooker owner's manual for the indication for first level of pressure for a comparable notification.

Nutrition Facts

240 calories; 10.4 g total fat; 0 mg cholesterol; 180 mg sodium. 26 g carbohydrates; 15.5 g protein; Full Nutrition


Reviews (1)

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2 Ratings
  • 2 star values: 2
Rating: 2 stars
07/21/2013
I feel there is something missing in the recipe. Didn't come out as creamy as I thought like water.
(4)