Tofu curry with mushrooms, red bell pepper and peas in an onion-tomato-cashew masala

Heat the oil on medium-high until hot but not smoking; add the bay leaf, cinnamon stick, cracked cardamom pods and cloves.

Add sliced onions with a sprinkle of salt and fry on medium-low, browning gradually for sweetness; do not add onions to very hot oil.

When the onion edges brown, add garlic and ginger and stir on medium heat two to three minutes.

Add the tomato and green chili and stir a few minutes until soft; add the drained soaked cashews and raisins.

Add coriander, cumin, Kashmiri chili powder and turmeric, about half a cup of water, and cover five minutes.

Remove the bay leaf and cinnamon stick; turn out the masala, rinse the pan with a little under a cup of water and add it.

Cool if the blender cannot take hot food, then blend to a smooth paste.

Heat 2 tablespoons oil in a non-stick pan and fry the salted tofu in a single layer in batches on medium-high until golden on both sides; do not turn pieces that stick.

Fry the red bell pepper and mushrooms until the mushroom liquid dries up; add a sprinkle of salt and fry a few minutes more.

Add the masala paste and the blender rinsing water, the tofu, kasuri methi, salt, black pepper and garam masala; thin with water if too thick.

Stir in a few tablespoons of thick coconut milk, taste and adjust seasoning, and add a teaspoon of sugar if wanted.

Add frozen peas, cover on low three to five minutes; fresh peas go in with the peppers.

Finish with fresh coriander leaves or parsley.