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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.
