Start by pressing the tofu to remove excess water. Then cut it into cubes and lightly pan-fry until golden. This step helps the tofu hold its shape and absorb flavors better.

Heat oil in a pan and add cumin seeds until they start to splutter. Add chopped onions and sauté until soft and slightly golden. Then mix in garlic and ginger, cooking until fragrant.

Pour in the tomato puree and cook until the oil starts separating from the mixture. Add turmeric, coriander powder, and chili powder. This step builds the rich and flavorful base of the curry.

Now add the green peas and tofu cubes into the pan. Stir gently so the tofu doesn’t break. Let everything cook together so the flavors blend nicely.

Pour in the coconut milk and mix well. Let the curry simmer for a few minutes until it thickens. Finish by adding garam masala and salt to taste.

Turn off the heat and garnish with fresh cilantro. Let it sit for a couple of minutes before serving for the best flavor.