First of all, cut the packet and drain the extra water from the tofu. Rinse it with fresh water and dry up with the help of a paper towel.
Now cut the dry Tofu into 1″ cubes. Heat 1 teaspoon oil in a nonstick pan on medium flame. Once the oil is hot enough add tofu cubes and fry until you get golden hue on edges. Transfer them on a plate and keep them ready.
Tofu matar taste great with fresh peas but if not available, then soak frozen peas for 10 minutes in warm water before using. Keep it ready.
Again heat 1 tablespoon oil in the same nonstick pan. Once the oil is hot enough add peppercorns, cinnamon stick, cumin seed and cardamom. Let them splutter.
To this add chopped onion, green chili, grated ginger, and garlic. Cook until onion turns golden light color.
As soon as you see onions a bit golden in color add chopped tomatoes and cashews. Mix well and cook until tomatoes get mushy. This process takes good 6-9 minutes on medium-low flame. Keep stirring occasionally.
Switch off the stove and let the mixture cool down. Once it is at room temperature blend it into a smooth paste without adding any water. Tomato gravy is ready for the vegan matar paneer.
Heat another 1 tablespoon oil in the same pan on medium heat. Add bay leaf, cumin powder, chili powder, turmeric powder, coriander powder, and kitchen king powder. Mix well.
To this spice mixture pour the tomato paste and mix nicely. Add peas, sugar, and stir. Cook for 2 minutes.
Finally, add pan-fried tofu cubes and mix well. Adjust salt as per taste and add water. At this stage add kasoori methi and cook for other 5 minutes on low flame.
Garnish with chopped coriander leaves and serve hot. Vegan matar paneer or tofu matar masala tastes great with rice or naan or flatbread.