Tofu and green pea curry (vegan matar paneer)

Heat 2 tbsp oil in a pan over medium heat.

Add the roughly chopped onions, garlic, green chili and ginger; fry on medium-high until the onions turn pale.

Add the chopped tomato and a sprinkle of salt; stir until the tomato is a bit soft, not too soft.

Transfer to a bowl and cool; blend with a little water to a smooth paste.

Wipe the pan clean with a paper towel and heat 2 tbsp oil on medium-high.

Wash the tofu, wrap it in paper towels to soak up excess moisture, cut into medium pieces.

Fry the tofu in a single layer, in batches, a minute or two on each side until lightly browned; remove to a bowl.

Add 2 more tbsp oil; once hot, lower the heat to the minimum and add cumin seeds.

When the seeds splutter, add the Kashmiri red chilli powder and immediately pour in the blended paste so the spices do not burn.

Rinse the blender jar with water and add it to the pan.

Add turmeric, coriander powder, salt and sugar; mix.

Cover for 5 to 6 minutes to avoid splattering, uncovering to stir now and then; add a splash of water if it dries out.

Push the sauce aside, add a teaspoon of oil and a teaspoon of tomato paste and fry.

Add about 1.5 cups warm water; bring to a boil.

Add the fried tofu and the green peas; cover and cook on medium-low for about 10 minutes, stirring now and then.

Add a little water if dry; stir in garam masala at the end for maximum flavour, then the roughly chopped coriander leaves.