Heat oil in a skillet over medium heat. Add garam masala, turmeric, cayenne, fenugreek.
Add tofu cubes and mix and cook for 2 minutes.
Add the blended sauce, salt and sugar and bring to a good boil. Fold in the peas, Continue to simmer for another 5 to 10 minutes to develop flavor. Taste and adjust salt and spice.
Make the tempering: Heat oil in a small skillet over medium heat. When hot, add cumin seeds and toast them until they get fragrant. Drizzle this over the hot tofu matar masala just before serving. Garnish with cilantro. Serve with rice, flatbreads or in a bowl.
Follow Steps 1 to 3 above. Add oil to the IP in saute mode. Add pressed cubed tofu, spices and cook for 2 to 3 mins. Add the blended sauce, salt, sugar and peas and pressure cook Manual 5 mins in the Instant Pot. Quick release, garnish with the tempering and serve.
To make this Oil-free: Toss the Tofu in spices and bake at 400 degrees F for 15 to 20 mins. Add to the blended sauce and continue. Toast the cumin seeds over a dry skillet until fragrant. Crush slightly and garnish the curry before serving.To make this Soy-free: Use any veggies such as caulifower, carrots, green beans, or beans such as chickpeas, split peas.Nutritional values based on one serving