Instant Pot Saag Tofu or Paneer

Saag Tofu or Paneer

The Instnat Pot No-Pressure Cookbook by Laurel Randolph


Note: this gave me two Tom-sized portions (which were both pretty big) when I had them with two slices of garlic bread. Also, I got a "BURN" message about a minute into the pressure cooking. I did a quick release, stirred it around, and everything was fine. Not sure if I stirred things around enough when I put in the spinach. Super tasty and healthy, though.

Ingredients:
14 oz firm tofue, drained, cut into 1-inch cubes, and lightly pressed with paper towels to release excess moisture (or, pressed)
1 tsp ground turmeric (not more)
1 tsp ground cumin (not more)
Salt and pepper
3 tbsp canola or grapeseed oil (I used coconut)
1 onion, finely chopped
6 garlic cloves, minced
1 tbsp grated or finely minced ginger
1 serrano or Thai chile, mostly seeded and finely diced
3/4 cup vegetable broth
1 small red pepper, diced
2 tsp garam masala
12 ounces cauliflower, cut into small florets (about half a head)
1 pound fresh spinach, chopped (I did baby spinach without chopping, maybe my downfall)
1/4 c to 1/3 c Greek yogurt
1 tbsp chopped cilantro (optional)

1. Add tofu to medium mixing bowl and sprinkle with turmeric and cumin. Season with salt and pepper. Gently toss to coat, careful not to break up the tofu.
2. Turn on the saute function. Once hot, add tbsp oil followed by the tofu. Cook for 2 to 3 minutes and toss, then cook for 2-3 minutes more. Return the cooked tofu to the bowl and set aside.
3. Add 1 tbsp oil to the pot. Add the onion and saute for 2 minutes, scraping the bottom of the pot. Add the ginger, garlic, chile, and 2 tbsp broth. Scrape the bottom of the pot. Saute for 3 more minutes, periodically scraping the bottom of the pot, adding more broth if needed to prevent scorching.
4. Add the bell pepper and the garam masala and stir. Turn off the saute function. dd 1/3 cup broth and scrape the bottom of the pot one last time. Add the cauliflower followed by the spinach and season with salt and pepper. Secure the lid.
5. Cook at high pressure for 3 minutes and use a quick release.
6. Turn on the saute function. Add the cooked tofu and stir/ Simmer for 5 minutes, stirring occasionally. Turn off the saute function and add 1/4 yogurt. Stir and taste and add some more if you like.
7. Add the cilantro, if using.