Mattar Tofu

1. Heat up a skillet or frying pan with 1/2 tablespoon of the oil and add the cubed tofu. Cook for 4 minutes on each side, or until golden brown. Transfer to a plate with some water on it, to help keep the tofu moist while you continue cooking.

2. In a saucepan, over medium-high heat, add the other 1/2 tablespoon of oil and let it get hot.

3. Add the onions and cook for 2-3 minutes. Add the turmeric and stir.

4. Add the Roma tomatoes. The juice of the tomatoes will help create the gravy, or masala for the dish.

5. Add the garlic, grated ginger and salt to taste.

6. Stir in the sour cream, and add the garam masala.

7. Add the frozen peas and the water, then stir. Add no more than 1/2 a cup of water. You can start with 1/4 cup and if that doesn’t create enough curry, add a bit more.

8. Cover and let the curry come to a boil.

9. Once it’s thickened a bit, add the tofu into the saucepan and stir. Since you’re using extra firm, it should hold its shape. If you use paneer, though, be careful! That can break apart easily.

10. Add the curry leaves and the tamarind concentrate and stir well. Let the whole curry simmer for 8-10 minutes.

Serve hot over cooked basmati rice, or eat with naan.