• Place the cubed tofu inside the air fryer basket. Spray some oil and air fry at 400 F for 10 minutes or until crisp and golden brown in color.
  16 oz firm tofu
• If you don't have an air fryer, heat some oil in a pan over medium heat. Fry the tofu until crisp and golden from all sides. Set it aside. (check above for step-by-step pictures)

Prepare the masala

• 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 tsp cumin seeds
• Add chopped garlic and ginger and fry for a minute.
  1 tsp 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 tbsp 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 tsp coriander powder, ½ tsp cumin powder, ½ tsp garam masala powder, ½ tsp 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 tsp kasuri methi, 3 tsp chopped cilantro
• Serve Vegan Mutter paneer Masala hot with steamed rice, jeera rice, besan roti, or naan bread. Enjoy!