Place the inner pot inside the Instant Pot and plug it in. Press the Saute Mode and when the screen displays HOT, add 1 tbsp oil to the inner pot. Now add chopped onion, garlic, ginger, and green chili. Saute for 2-3 minutes till onions sweat and become slightly soft.
Now add cashews, almonds, 1 cup of Muir Glen Diced Tomatoes (No Salt) & Raisins. Give it a good stir. Add all the spices and ½ cup water. Give another good stir.
Cancel Saute Mode. Place the Lid on Instant Pot and lock it. Set the Floating valve to SEALING. Press Manual/Pressure Cook Button and set it on high for 10 minutes. Once the timer goes off, follow NPR (natural pressure release) and open the lid. Add 1½ cup water and blend with hand-held blender or a high speed blender into smooth sauce.
Return the curry sauce back to the inner pot. Add thawed green peas, chopped cilantro leaves and pan grilled tofu cubes to the pot. Stir it all together. Close the lid. Cook on saute mode for 5 minutes.
Tofu Curry is Ready. Adjust the salt if needed. Also if it is too thick for you, add more warm water to the desired consistency.
It is best served with Naan and Rice.