Mixed vegetable curry with tofu in a creamy coconut gravy

Warm three tablespoons of oil; while barely warm, add a quarter teaspoon each of turmeric and Kashmiri chilli powder so they do not burn and turn bitter.

Add the drained firm tofu, sprinkle with salt and fry on medium heat on both sides until golden brown, not so long it turns rubbery; take out into a bowl.

In the remaining oil fry chopped mushrooms, then onions and green bell peppers with salt and pepper on high heat for about three to four minutes; take out before the peppers overcook.

Heat two more tablespoons of oil on medium, add a teaspoon of cumin seeds and a dry red chilli; fry the chilli briefly and remove it for garnish.

Fry chopped onions with salt on medium heat until golden brown.

Add a teaspoon each of grated ginger and garlic and fry one to two minutes.

Add two teaspoons of besan and fry it well on medium heat so it does not taste chalky.

Lower the heat, add a splash of water, then a teaspoon each of turmeric and Kashmiri chilli powder and two heaped teaspoons of curry powder; fry a minute on low.

Add about a third of a cup of pureed tomato and fry on medium heat a few minutes until it reaches a thick, jelly-like consistency.

Add half a cup of coconut milk diluted with half a cup of hot water, and a teaspoon of salt; cover on medium-low for 5 to 6 minutes.

Add the fried tofu and vegetables, a teaspoon of crushed kasuri methi and half a teaspoon of garam masala.

Taste and adjust; add another teaspoon of Kashmiri chilli powder if needed. Cover three more minutes.

Finish with chopped coriander leaves, fresh red chilies and the fried dry chilli.