====== Veggie Keema ======

  - In a high-sided skillet;
    - Cook **1 large onion, minced** in oil and a generous pinch of salt on medium-high heat until brown.
    - Mix ground spices: **1 tsp ground coriander**, **1 tsp ground cumin**, **1tsp turmeric**, **0.25tsp ground cloves**
    - Clear space in the center of the skillet and bloom a bit over half your spices quickly before mixing it in with the onions.
    - Add **2 large potatoes cut into 1-inch chunks** and a cup or so of water, along with **1 cinnamon stick**, **5 cardamom pods** and **chili flakes to taste**.
    - Cover with a lid and bring to a simmer for 20 minutes.  If the water isn't mostly gone in 20 minutes, uncover and let it boil off.
  - In a separate pan
    - Drain excess water from **1 block of extra firm tofu** and crumble it into the pan.
    - Fry the tofu in light oil to crisp it, adding some of the spice mixture partway through to flavor it.
    - Cook to the desired texture.
  - Combine
    - Mix tofu into cooked potatoes.
    - Add peas on top and let cook for another few minutes.
    - Mix peas into dish. Serve with rice or naan.

//Courtesy of Hamza Hutchinson.//

{{tag>Indian}}