Matar Tofu
Ingredients Yield: 3 to 4 servings For the tofu 1 (14- to 16-ounce) block extra-firm tofu, drained 1½ tablespoons neutral-flavored oil (such as avocado or canola oil) Kosher salt (such as Diamond Crystal) and freshly ground black pepper 2 tablespoons potato starch or arrowroot powder For the spiced tomato gravy (masala) 2 tablespoons neutral-flavored oil (such as avocado or canola oil) 1 (2- to 3-inch) cinnamon stick 1 large yellow onion, finely chopped Kosher salt (such as Diamond Crystal) and freshly ground black pepper 1 (1½-inch) piece fresh ginger 6 garlic cloves 3 tablespoons tomato paste 1½ teaspoons ground coriander 1 teaspoon ground cumin 1 to 2 teaspoons kashmiri chile powder (see Tips) ½ teaspoon ground turmeric 8 ounces ripe tomatoes (about 2 Romas), finely chopped (see Tips) 1 cup unsweetened cashew milk, more as needed (or canned coconut milk, see Tips) 1½ cups (7 ounces) frozen peas (no need to thaw) 1 teaspoon garam masala 2 teaspoons dried fenugreek leaves (optio...
