Wrap the tofu in a few kitchen towels to pat dry and dice them to 1 inch cubes. To a mixing bowl, add the spices to marinate - red chilli powder, salt, garam masala and kasuri methi.

Mix up the spices and coat each piece of tofu with the dry spices. Keep aside until used.

To use coconut milk, read notes below & leave out this step. If using cashews (or almond flour), add them to a small grinder and powder first. Pour half of the water and grind to a smooth puree. Add the rest and grind once more. Keep this aside.

Heat oil in a pan and add the whole spices if using. When they begin to sizzle, add the onions and saute on a medium high heat until deep golden.

Reduce the heat to low . Add the ginger garlic and green chili. Saute for a minute, until aromatic.

Quickly stir in salt and all the ground spices - red chilli powder, garam masala, cumin powder and coriander powder. Take care not to burn.

Stir in the tomato puree and cook partially covered on a medium high heat until the tomatoes cook down and lose the raw flavor.

Pour the cashew/ almond or coconut milk along with hot water. Mix well and bring to a rolling boil. Reduce the heat to medium and cover partially. Cook until traces of oil are visible over the curry.

Add the peas or any other grilled veggies and cook until soft and tender.

Meanwhile, heat a pan with 1 tablespoon oil. Spread the oil. When the oil is hot, reduce the heat to medium and place the tofu pieces. Fry them for 2 minutes, turn them gently to the other sides and fry. Turn off. Over frying can burn the spices.

When the curry turns thick, add maple syrup/sugar and taste test. Adjust salt if required and add the fried tofu.

Mix well and turn off the heat. Let rest for at least 15 mins before serving. Garnish tofu curry with some coriander leaves & a teaspoon of cashew cream or coconut milk.