Step 1

Press for 15 mins and tear the tofu if you haven’t already and add it to a large bowl. Add the chickpeas, lime juice, ginger garlic paste and non-dairy yogurt and mix. Combine the spices in a small bowl and sprinkle them all over and toss well to coat. Transfer the mixture to a parchment-lined baking sheet. Bake at 400º F (205 c) for 18-20 minutes.

Step 2

Heat the butter in a large skillet over medium heat. Add the cloves, black peppercorns and black cardamom. Cook for a minute or until fragrant. Then add the onion and a good pinch of salt and cook until the onion is golden. This can take anywhere from 7-10 minutes. Add a few splashes of water in between to help the onions brown evenly.

Step 3

Continue to cook, stirring occasionally, until golden. Then add the ginger-garlic paste, tomato puree or tomato paste, the spices, and 1/4 teaspoon salt and mix in. Cook for 2 minutes, then add the cashew cream and remaining salt and mix in.

Step 4

Bring to a boil. Add 1 cup of water to thin out the cream a little bit and bring to a boil again. (Adjust water amount based on how saucy you want the dish)

Step 5

Add in the baked tofu-chickpea mixture and mix to coat well. Switch off the heat. Taste and adjust salt and flavor.

Step 6

Garnish with some pepper flakes and cilantro. Serve with roti, Naan, flatbread or rice.