Mattar Tofu

Directions

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   1.
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   Heat up a skillet or frying pan with 1/2 tablespoon of the oil and add the cubed tofu.
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   Cook for 4 minutes on each side, or until golden brown.
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   Transfer to a plate with some water on it, to help keep the tofu moist while you continue cooking.
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   2.
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   In a saucepan, over medium-high heat, add the other 1/2 tablespoon of oil and let it get hot.
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   3.
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   Add the onions and cook for 2-3 minutes.
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   Add the turmeric and stir.
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    4.
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    Add the Roma tomatoes.
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    The juice of the tomatoes will help create the gravy, or masala for the dish.
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    5.
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    Add the garlic, grated ginger and salt to taste.
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    6.
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    Stir in the sour cream, and add the garam masala.
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    7.
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    Add the frozen peas and the water, then stir.
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    Add no more than 1/2 a cup of water.
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    You can start with 1/4 cup and if that doesnt create enough curry, add a bit more.
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    8.
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    Cover and let the curry come to a boil.
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    9.
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    Once its thickened a bit, add the tofu into the saucepan and stir.
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    Since youre using extra firm, it should hold its shape.
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    If you use paneer, though, be careful!
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    That can break apart easily.
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    10.
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    Add the curry leaves and the tamarind concentrate and stir well.
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    Let the whole curry simmer for 8-10 minutes.
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    Serve hot over cooked basmati rice, or eat with naan.