Tofu korma

Score an X on the ends of the tomatoes and lower them into a pot of boiling water with the almonds and cashews.

Blanch about 5 minutes; take out the tomatoes, take the pot off the stove and leave the nuts in the hot water about half an hour or until cooled.

Peel the almonds and tomatoes, remove the tomato cores and chop roughly.

Blend the ginger, garlic, nuts and tomatoes with their juices to a smooth paste.

Finely slice the onion and separate the slices.

Drain and rinse the tofu, wrap in paper towels to take off surface moisture, and cut into large pieces.

Over medium-high heat with 2 tbsp oil, fry the tofu in a single layer (in batches in a smaller pan) just until it changes color a little, turn, fry a few minutes more and take out.

Add 2 tbsp more oil and the onions with a little salt; stir on high, then on medium once they soften and edge golden, until browned. Watch them: they burn fast.

Optionally take out some browned onions onto a paper towel for garnish.

Add the bay leaf, cloves, cracked green cardamoms and cinnamon stick and stir a few seconds; add the tomato, ginger, garlic and nut paste and stir on medium heat.

Make space in the pan, add a teaspoon of oil and a teaspoon of sugar and caramelize it for color; add Kashmiri chili powder and coriander powder, stir a second and mix into the sauce.

Add salt and stir on medium heat until the oil leaves the sides.

Add a cup of warm water; at a boil add the fried tofu and some whole chilies.

Add cream to taste and the Shahi Garam Masala; cover on medium low 8 to 10 minutes so the tofu soaks up the flavor.

Taste and adjust; add a little sugar and loosen with a little water if wanted. Remove the bay leaf and cinnamon stick before serving.