Prepare tofu and bell peppers. Press for 15-30 minutes and cut into 1-inch cubes. Heat vegan butter or oil in Always Pan over medium heat. Pan fry the tofu for about 10 minutes total, flipping onto each side as they turn golden-brown, but not too crisp.
After pan frying the tofu, cook the bell pepper in the pan. Add a splash of water and cover for 10 minutes. Meanwhile, prepare the rest of the ingredients.
Grind whole spices: cinnamon, green cardamom, dry red chili, and coriander seeds (or ground coriander).
Heat 1 tbsp avocado oil in Always Pan over medium heat. Add ginger and green chili, stirring frequently for 2 minutes.
Add chopped onions and cook for 6-7 minutes, or until the onions are slightly caramelized. Add red chili powder, turmeric, and the grinded whole spice blend. Stir frequently for a minute.
Add tomatoes and cashews. Let the tomato juices evaporate, which should take about 5 minutes.
Remove the pan from the heat and let it cool down before blending on medium setting with plant-based yogurt and ½ cup water. Make sure to blend on low to medium so it retains some texture! If you like it as creamy as possible, it doesn’t matter.
Add 1 tsp avocado oil back to the pan over medium-low heat. Gently fry kasoori methi and garam masala in the oil for a minute. Pour the gravy in and use ¼ cup water to clean out the blender’s contents.
Add kashmiri lal if using, sugar, and salt to taste. Add tofu and bell pepper. Cover and cook for 5 minutes. Serve with roti, naan, or paratha!
