![]() Flavors get a chance to mingle and it tastes even better the next day. Like most Indian curries, this veg vindaloo also gets better as it sits.Cooked beans like chickpeas or white beans are also great instead of tofu.Make paneer vindaloo by subbing tofu with paneer in the recipe.Feel free to use either white wine or regular white vinegar.Here are a few other veggie combo ideas to make this vegetarian vindaloo:.Select Sauté and cook for 2~3 minutes to heat through. Open the pressure cooker and stir in the cubed tofu. Set the timer for 3 minutes on High Pressure.When the timer sounds, quick release the pressure. Place the lid on, lock it, and close the steam valve. Add the vegetables, tomato puree and remaining ½cup of water. Stir in the ground paste and cook for 1~2 minutes. Add the onion and cook for 3~4 minutes or until lightly browned around the edges. Once the pot is hot, add the remaining 2 tablespoons of oil. 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. Check out the recipe card for instructions on how to make vindaloo in slow cooker and on stove-top. ![]() Here is how to make vegetable tofu vindaloo in Instant pot. Here is what you need to make the spice paste:įor the detailed instructions on how to make the recipe with exact timings, check the printable recipe card below.
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