Required equipment: blender or food processor

In a large pot, dry fry the following whole spices on low heat:

• 1 tsp cumin seed
• 4 green cardamom pods

In a blender or food processor, blend the following ingredients until they form a smooth paste:

• 700g tomatoes
• 200g onion
• 1 large green chili, deseeded
• 4 tbsp fresh cilantro leaf, or 1 ice cube if blanched and frozen
• 2 tbsp ginger-garlic paste, or 1 tbsp each fresh ginger and garlic
• 2 whole cloves (can use powder or pre-crush if your blender isn’t powerful)
• ¼ tsp cinnamon
• 2 tsp coriander seed

Once blended, add to pot and simmer until the raw onion smell dissipates. Add the following spices:

• ½ tsp turmeric
• ½ tsp garam masala
• 1 tsp kashmiri chili powder (or about half as much if using the untyped chili powder from white people stores, which is stronger.)

Then prep ~500g of firm tofu and add to the mixture. Simmer again until the tofu is soft.

To finish, add 2 cups of frozen peas, and the following optional finishing ingredients:

• 2 tbsp soy cream (very optional, makes for a richer sauce)
• 1 tbsp kasuri methi leaf

Serve over rice, with naan, or with roasted potatoes.