While the tofu is frying, start the masala by heating two teaspoons of oil in a pan over medium heat.
Once the pan is hot, add ½ teaspoon of cumin seeds and let them fry for a few seconds.
½ teaspoon cumin seeds
Add chopped garlic and ginger and fry for a minute.
1 teaspoon grated ginger, 2 garlic cloves chopped
Add chopped onions and fry until they are light brown in color.
1 onion chopped
Add tomato paste and three tablespoons of water. Mix well and cook for a couple of minutes.
2 tablespoon tomato paste
Now add the cashew nuts and mix well. Switch off the heat and let it cool before blending. (check above for step-by-step pictures)
¼ cup cashew nuts
Blend the onion-tomato mixture with ½ cup of water into the smooth paste.
Place the same pan over the medium flame, and add three teaspoons of oil. As the oil heats up, add the blended masala, salt, and spice powder together with frozen green peas. 1 cup green peas, 1 teaspoon coriander powder, ½ teaspoon cumin powder, ½ teaspoon garam masala powder, ½ teaspoon kashmiri red chili powder, salt to tatse
Add ¾ cup of water and cook for five minutes or until the gravy comes to a boil.
Now add the fried tofu and mix gently. Cook for another two minutes. (check above for step-by-step pictures)
Add Kasuri methi and chopped cilantro leaves. Mix well and cook for a minute.
1 teaspoon kasuri methi, 3 teaspoon chopped cilantro
Serve Vegan Mutter paneer Masala hot with steamed rice, jeera rice, besan roti, or naan bread. Enjoy!