Take a pan and add oil in it. As we are using the mustard oil, we had to pre-cook it to the smoking point before adding to the pan. If you are using any other cooking oil, you just need to heat it.

Add tofu cubes in it. But at this time oil must be very hot otherwise Tofu will immediately stick to the base of the pan.

Fry the tofu till it turns brown from all the sides and thereafter take it out of the pan.

In the same oil add cumin seeds and bay leaf. Let the cumin splutter.

Now add onion and ginger garlic paste.

Cook it until onion turns soft and translucent.

Then add tomatoes, salt, red chilli powder and turmeric powder.

Give them a good mix and then put a lid on the pan and leave the tomatoes to cook.

Tomatoes will take almost 15 minutes to get cooked. Keep stirring at intervals, matching the tomatoes and keep cooking them.

After 15 minutes you will find that oil has separated from the tomatoes and onion which means that the tomatoes are properly cooked.

Now add green peas and roast on medium heat for 2 minutes.

Add water. Mix.

Put a lead and let the green peas cook for at least 20 minutes while stirring occasionally.

NOTE : We have used the fresh peas, so the quantity of water (3/4 cup) and duration of cooking is more because fresh peas will take time to get cooked. But in case you are using the frozen peas, add less water as frozen peas tend to cook faster.

After 20 minutes check a pea by pressing and you will get to know that it is properly cooked or not. Pea most be 90% cooked by now.

Remove the lid and add fried Tofu cubes and green chillies. Mix.

Again put a lid and let them simmer for 10 minutes. It will help tofu to absorb all the flavours as well.

After 10 minutes, add garam masala and coriander leaves. Mix well.

Matar tofu is ready. Enjoy.