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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Indian Subcontinent >> Indian

• Dietary Style

• Preparation Time

  Cooking Time - 40 minutes, Preparation Time - 10 minutes

• Source

  All Recipes

| 1. Heat olive oil in the pressure cooker over medium heat; cook and stir red onion, green chilies, bay leaves, turmeric, asafoetida powder, and salt until onions are translucent, about 10 minutes. Add tomatoes, coriander, garam masala, and chile powder; mix well. | 2. Place lid on pressure cooker; cook until onions are tender and spices are fragrant, 8 to 10 minutes. Remove the lid; add water. Return lid and bring mixture to a boil. Remove the lid; add peas and tofu; stir to combine. Lock the lid onto the pressure cooker; bring up to 'one whistle' pressure over medium heat. Reduce heat to low to maintain pressure, and cook until tofu is cooked through and onions are tender, about 20 minutes. Remove from heat, release pressure, and let stand for 30 minutes to allow flavors to blend. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil	1	tablespoon		119.34	0.0	0.0	13.5
red onion	1		minced	60.0	14.01	1.65	0.15
indian green chilies	2	halved		-	-	-	-
bay leaf	4			-	-	-	-
turmeric	1	teaspoon	ground	9.36	2.0142	0.2904	0.0975
asafoetida powder	1	pinch		-	-	-	-
salt	to taste			-	-	-	-
tomato	1	can	diced	40.2099	8.6898	1.9658	0.4468
coriander	2	tablespoons	ground	29.8	5.499	1.237	1.777
garam masala	1	tablespoon		-	-	-	-
red chile powder	1	teaspoon		1.25	0.2753	0.0584	0.0138
water	2	cups		0.0	0.0	0.0	0.0
green pea	2	cups		234.9	41.905	15.718	1.16
tofu	1	package	cubed firm	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.