Chickpea Tofu Masala Curry
[Vegan, Gluten-Free]

To Make the Masala:

1. Dry roast cumin seeds, coriander seeds, and mustard seeds in a pan for 3-4 minutes.
2. Remove them from the heat and let them cool.
3. Place the roasted spices in a coffee grinder and turn this into a coarse mixture.
4. In a saucepan heat some oil and add the onions along with a couple pinches of salt and sugar.
5. Cook this on medium-low until the onions caramelize completely.
6. Stir in the garlic and ginger.
7. Add roasted ground spices along with garam masala, chili, and turmeric.
8. Cook the mixture for a couple of minutes and remove from heat.
9. Place the mixture in a blender with a tablespoon of water and blend it to form a smooth paste.

To Make the Curry:

1. Add the soaked cashews and poppy seeds in a blender along with a few tablespoons of water and blend them to form a smooth paste.
2. In a wok, heat some oil on medium heat.
3. Add the prepared masala and cook it for a minute.
4. Add puréed tomatoes, tomato purée, salt, and sugar and cook the mixture for 5-6 minutes.
5. Add water and the cashew and poppy seed paste and stir everything well.
6. Bring the mixture it to a boil and add the tofu.
7. Continue to cook the mixture, covered, for another 3-4 minutes on low.
8. Add lemon juice and turn the heat off.
9. Transfer the curry to a serving dish and garnish it with fresh cilantro and caramelized onions.