Blend chopped tomatoes, onions and soaked cashews (cashews soaked for 30 minutes in hot water) to a smooth paste.
Saute the tofu for 5 minutes in olive oil.
In the same pan, saute cloves, crushed cardamom, bay leaf, cinnamon stick in a teaspoon of oil for about a minute.
Add crushed garlic and grated ginger and continue to saute for 1 more minute.
Now, add the blended paste and mix it well. Place a lid on the pan and let it cook for 5-8 minutes until the raw smell from onions goes away.
Add chili powder, garam masala, coriander powder. Stir well. Cover the lid to continue to cook for at least 2 minutes.
Add cooked peas or frozen peas and mix well. (soak the dry peas overnight then pressure cook up to 3 whistles)
Add the sauteed tofu and stir gently. Place a cover on the pan and let it simmer for 5 minutes.
As it starts to boil, remove the lid and add a little sugar, Kasuri methi, or dried fenugreek leaves. Garnish with cilantro.