Step 1

Take the tofu, drain the water well and cut into pieces

Step 2

Pan fry them with little oil until sides are golden brown and crisp. This will prevent the breaking of tofu in curry. ( I air fried the tofu in an air fryer, at 400°F for 10 minutes, flipping in between. sprayed with little oil)

Step 3

Make a smooth paste with all the ingredients mentioned under sauce..

Step 4

Turn on the instant pot, put it on saute mode high.

Step 5

Add ghee, let it get hot. once hot add cumin seeds and fry well.

Step 6

Add ginger garlic paste and fry for 2 to 3 mins, until golden brown.

Step 7

Add the sauce to the pot and mix well. Cook for 5 to 7 minutes until ghee leaves the sides and sauce is well cooked.

Step 8

Sauce may splatter, if desired switch to saute mode low or use a splatter guard.

Step 9

If sauce is too thick and sticking to bottom add 1/4 cup to 1/2 cup water. I added 1/2 cup water (adjust as you need)

Step 10

After sauce is cooked, add all the ingredients mentioned under the spices and mix well.

Step 11

Add Tofu pieces and water as needed, I added 1/2 cup water.

Step 12

Turn off saute mode

Step 13

Put the lid, vent to sealing position and do manual high 2 minutes.

Step 14

Natural release or quick release after 10 mins in warm mode.

Step 15

Garnish with cilantro.

Step 16

Serve with Naan or rice of your choice.