- 2 tablespoons oil
- 1 heaping teaspoon cumin seeds
- 1 teaspoon turmeric powder
- 1 (2-inch [5-cm]) cinnamon stick
- 1 black cardamom pod
- 1 large yellow or red onion, peeled and minced (2 cups [300 g])
- 1 (2-inch [5-cm]) piece ginger root, peeled and grated or minced
- 6-8 cloves garlic, peeled and grated or minced
- 2 medium tomatoes, peeled and diced (3 cups [480 g))
- 3 tablespoons (45 mL) tomato paste
- 2-4 green Thai, serrano, or cayenne chiles, stems removed, chopped
- 3 cups (711 mL) water, divided
- 1 heaping teaspoon garam masala
- 1 heaping teaspoon ground coriander
- 1 teaspoon red chile powder or cayenne
- 2 teaspoons coarse sea salt
- 1 pound (454 g) fresh or 1 (16-ounce [454-g]) bag frozen peas
- 1 (14-ounce [397-g]) package extra-firm organic tofu, baked and cubed
- 2 tablespoons chopped fresh cilantro, for garnish
- In a large, heavy pan, heat the oil over medium-high heat.
- Add the cumin, turmeric, cinnamon, and cardamom and cook until the seeds sizzle, about 30 seconds.
- Add the onion and cook until browned, about 3 minutes, stirring occasionally.
- Add the ginger root and garlic. Cook for another minute, stirring to avoid sticking.
- Add the tomatoes, tomato paste, chiles, 1 cup of the water, garam masala, coriander, red chile powder, and salt and bring to a boil. Reduce the heat and simmer uncovered for 10 minutes.
- Remove and discard the cinnamon stick and cardamom. Blend the mixture, either using an immersion blender or by transferring it to a blender or food processor. (This step is not necessary, but it adds smoothness to your final dish.)
- Add the peas, baked tofu cubes, and remaining 2 cups (474 ml.) water. Bring to a boil, reduce to a simmer, and cook for 10 minutes, uncovered.
- Garnish with the cilantro. Serve with brown or white basmati rice, roti, or noon.