• In a blender or food processor, combine ginger, garlic, cumin, coriander, red chili powder, turmeric, pepper, cinnamon, cloves, sugar, salt, vinegar, ¼cup of water, 1 tablespoon oil and salt. Blend to a smooth paste. Set aside.

Instant Pot Vindaloo:

• Heat Instant pot on Sauté mode. Once the pot is hot, add the remaining 2 tablespoons of oil. Add the onion and cook for 3~4 minutes or until lightly browned around the edges. Stir in the ground paste and cook for 1~2 minutes. Add the potaoted, mixed vegetables, tomato puree and remaining ½cup of water. Stir to combine.
• Place the lid on, lock it, and close the steam valve. Set the timer for 3 minutes on High Pressure.

  When the timer sounds, quick release the pressure.
• Open the pressure cooker and stir in the cubed tofu. Select Sauté and cook for 2~3 minutes to heat through. Serve right away with rice or roti.

Slow Cooker Vindaloo:

• In a medium size skillet, heat 2 tablespoons oil. Add the Add the onion and cook for 3~4 minutes or until lightly browned around the edges. Stir in the ground paste and cook for 1~2 minutes. Add the vegetables and cook for 3~4 minutes. Transfer the mixture into the slow cooker/ crock pot.
• Stir in the tomato puree and 1 cup of water. Stir to combine. Bring the mixture to a boil. Lower the heat, cover and cook till the veggies are tender, about 10~12 minutes. Stir in the chopped tofu and cook till heated through.

Stove top Vindaloo:

• In a Dutch oven or a large heavy bottom pan, heat 2 tablespoons oil. Add the onion and cook for 3~4 minutes or until lightly browned around the edges. Stir in the ground paste and cook for 1~2 minutes. Add the vegetables and cook for 5~6 minutes or until the veggies are fork tender.
• Stir in the tomato puree and 1 cup of water. Stir to combine. Cook on medium-low heat for 20~30 minutes or until the veggies are tender. Add more water if the mixture seems to dry out whole cooking. Stir in the chopped tofu and cook till heated through, about 6~8 minutes more.