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Black bowl with mixed vegetable tofu curry

Instant Pot Vegetable Vindaloo

Mixed Vegetable Tofu Vindaloo is a scrumptious curry made with freshly ground spice paste. The tangy flavor from vinegar and the generous dose of garlic and spices gives the dish its characteristic flavor.
Author: Pavani
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Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Course: Side Dish
Cuisine: goan
Servings: 6 servings

Ingredients

For the Spice Paste:

  • 1" Ginger piece, coarsely chopped
  • 3~4 Garlic cloves
  • 1 teaspoon Ground Cumin
  • 1 teaspoon Ground Coriander
  • 1 teaspoon Red Chili powder
  • ½ pinch Turmeric
  • ½ teaspoon Black pepper
  • ¼ teaspoon Ground Cinnamon
  • Pinch of Ground Cloves
  • 2 teaspoons Sugar
  • To taste Salt
  • 2 tablespoons White Wine vinegar or Distilled white vinegar
  • ¾ cup Water, divided
  • 3 tablespoons Oil, divided
  • To taste Salt

Other Ingredients:

  • 1 Medium Onion, finely chopped
  • 2 Medium Potatoes, peeled and chopped
  • 2 cups Frozen Mixed Vegetables (combination of carrot, green beans, green peas & corn)
  • 1 cup Tomato puree
  • 2 cups Extra firm cubed Tofu

Instructions

  • 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.

Video

Notes

  • Here are a few other veggie combo ideas to make this vegetarian vindaloo:
    • Sweet potato and cauliflower
    • Potato, zucchini and green pepper
    • Zucchini, cauliflower and red pepper
    • Eggplant, mushrooms, potatoes
  • Feel free to use either white wine or regular white vinegar.
  • Make paneer vindaloo by subbing tofu with paneer in the recipe.
  • Cooked beans like chickpeas or white beans are also great instead of tofu.
  • Like most Indian curries, this veg vindaloo also gets better as it sits. Flavors get a chance to mingle and it tastes even better the next day.
  • Leftover vindaloo can be stored in an airtight container for up to 3 days in the refrigerator.

Nutrition

Calories: 202kcal | Carbohydrates: 22g | Protein: 10g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 1g | Sodium: 99mg | Potassium: 874mg | Fiber: 4g | Sugar: 9g | Vitamin A: 2778IU | Vitamin C: 67mg | Calcium: 78mg | Iron: 3mg
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