MATAR PANEER
Source: Everyday Vegan: 300 Recipes for Healthful Eating by Jeani-Rose Atchison

This is traditionally made with homemade cheese, but I substitute tofu with excellent results!

2 tablespoons fresh gingerroot. peeled and minced
2 tablespoons garlic, minced
1/4 cup raw cashew nuts
1/2 onion soaked in 1/4 cup hot water
3 tablespoons sesame oil
1/2 teaspoon fenugreek seeds
2 1b teaspoons turmeric
1 teaspoon chili powder
2 1/2 tablespoons coriander, ground
3 tablespoons sesame oil
1 cup cubed tofu
1 cup cooked fresh or thawed frozen peas
1 1/2 tablespoons garam masala (store-bought or see recipe)
1/4 cup fresh coriander, minced
1/4 cup gingerroot, peeled and cut into 1 1/2-inch julienne strips
sea salt to taste

Puree minced gingerroot, garlic, cashew nuts, and onion with water. heat oil over low heat. Add fenugreek. turmeric, chili powder, and ground coriander, Cook 30 seconds.

Add gingerroot puree. Cook mixture for 5 minutes. Stir gravy occasionally.

Heat oil in heavy skillet over moderate heat until hot. Sauté tofu for 1 minute. Stir.

Add peas and gravy. Cook 4 minutes. Stir.

Stir in garam masala, half of minced coriander, half of gingerroot, and sea salt.

Transfer to serving dish. Sprinkle with remaining coriander and gingerroot.