mat osv.

1 box of firm tofu
2 large tomatoes or 3-4 small
1 big yellow onion
2 cups frozen peas
5 tbsp cooking oil ( anything you use)
2 tbsp cashew nuts
1/2 cup half n half or cream
1 tsp sugar

SPICES
1tsp cumin
2 tbsp homemade spice blend (the one I just shared with you)
salt to taste

Puree the tomatoes and cook till it is reduced to half or less and looks like a thick paste. Keep aside.

Preheat oven to 375F. Cut the tofu to desired cube sizes and toss it in 2 tbs oil and a little salt. Arrange in baking tray and bake for 12 min, turn them around and bake for another 10 min till it’s roasted to a golden brown color.

Finely chop onion. Heat a saucepan, add 2 tbs oil and add cumin when it splatters add finely chopped onion. Roast till translucent NOT BROWN, brown will change the color of the curry and make it darker and I don’t want that. Add the tomato puree, spice blend, salt, sugar and stir and let it simmer. Now add the half and half and 1 cup or more of water till the gravy is of required thick consistency.  Now add the roasted tofu and frozen peas and bring to a boil.

 

4 tbsp of coriander seeds

2 tsp cumin seeds few pepper corns (8-10)

3/4 cinnamon stick (less than half an inch)

3-4 red kasmiri chili ( I prefer to use the one which adds more color than heat)

7-8 peanuts (raw)

2 tsp sesame seeds

1 walnut

 

When You make this in large quantities just multiply the amount. This proportion lasts me for 3-4 dishes (we are a family of 3). You can use it exclusively as the main spice blend or pair it with garam masala if you like your dish to have more flavor, make sure you use only a pinch of garam masala.

 

You can use it on okra, long bean, cluster beans, stir fried potatoes, turnip, pumpkin, or you can also make some panner curry, daal fry, to name a few.

 

Dry roast the coriander, cumin, pepper and cinnamon. let it cool. Dry roast the sesame till very light brown, let it cool. Try roast the peanuts, let it cool.