Squeeze out water from the tofu and wrap with kitchen towel for 5 minutes so that it will remove extra water. Cut them into cubes.

Heat 3 tablespoon olive oil in a sauce pan

and add tofu and fry till they become slight brown takes about 3 minutes.(Be careful as it water in tofu may splash)

Then add chopped onion and green chili and half teaspoon of salt and

fry until onion become translucent or slightly brown color.

Then add half of turmeric and chopped tomatoes to this mixture and let it fry for another 6 minutes,

until tomato become soft and mixed well onion. Switch off the flame and let cool the mixture for about 6 minutes. and add almond, if you want you can fry the almonds.

Grind the cooled tomato, onion almond mixture to fine paste.

While the onion-tomato almond mixture is cooling dry roast the whole garam masla including fennel seeds except bay leaves for 1minutes.

Then powder them into coffee grinder use only ½ tablespoon for this recipe, rest you can save.

Heat a thick bottomed pan and add ½ tablespoon oil and ghee and, cumin seeds and bay leaves when cumin seeds splutter

add the ground paste of tomato, onion, almond, ginger-garlic along with ¾ cup water

add rest of turmeric, chili, cumin, coriander powder boil for 15 minutes or until oil oozes on the top .

Add green peas and cooks for another 5 minutes (if using fresh give more time, or pressure cook for one hiss and add to the paste).

Add ½ tablespoon whole garam masala powder and kasturi methi (crush with hand and add) to this mixture and let it boil for another 5 minutes.

Then add tofu and let it boil for another 5 minutes in low flame.

Switch off the flame and garnish with chopped coriander leaves and enjoy with chapathi or nan.