Aromatic tofu curry with bell peppers

Heat a pan on medium-low and add the fennel seeds, coriander seeds, cumin seeds, black peppercorns, cloves and green cardamoms one after the other.

Stir continuously on low until fragrant and the coriander seeds darken slightly; take off the heat before they turn bitter.

Cool, then grind coarsely in a spice grinder or mortar and pestle, discarding the cardamom skins.

Blend the tomatoes to a fine paste.

Blend the slivered almonds, soaked about an hour in hot water, to a smooth paste.

Rinse the firm tofu, wrap in paper towels and press under a weight about half an hour.

Heat a tablespoon of oil in a non-stick pan over medium-high, lay in the tofu in a single layer, sprinkle with salt and pepper and fry until golden; set aside.

Heat a tablespoon of oil over medium-high, add the bell peppers with salt and black pepper and saute on high a few minutes, keeping their color; add the red onions just before taking them out into a bowl.

Heat two tablespoons of oil, lower to low, add cumin seeds, then the chopped onions; cook until soft and pale, not brown.

On the lowest heat stir in the Kashmiri red chilli powder and turmeric a few seconds, then the grated garlic and ginger; fry a minute on medium.

Add the tomato puree and fry on medium-low, stirring, until the mixture is dry and pasty and oil releases at the sides.

Add the nut paste and stir two minutes on medium-low so it does not stick.

Add the fried tofu and salt, stirring gently.

Add about a cup of hot water, cover and cook on low eight minutes, stirring now and then.

Add the crushed kasuri methi, the green chili, the fried bell peppers and a sprinkle of sugar; cover on low two minutes.

Finish with the roasted spice blend, coriander leaves and a sprinkle of water.