1. In a high-sided skillet;
   1. Cook 1 large onion, minced in oil and a generous pinch of salt on medium-high heat until brown.
   2. Mix ground spices: 1 tsp ground coriander, 1 tsp ground cumin, 1tsp turmeric, 0.25tsp ground cloves
   3. Clear space in the center of the skillet and bloom a bit over half your spices quickly before mixing it in with the onions.
   4. 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.
   5. 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.
2. In a separate pan
   1. Drain excess water from 1 block of extra firm tofu and crumble it into the pan.
   2. Fry the tofu in light oil to crisp it, adding some of the spice mixture partway through to flavor it.
   3. Cook to the desired texture.
3. Combine
   1. Mix tofu into cooked potatoes.
   2. Add peas on top and let cook for another few minutes.
   3. Mix peas into dish. Serve with rice or naan.

Courtesy of Hamza Hutchinson.