paste. Put this mixture in the slow
cooker. (See page 47 for details on
making this dish without a slow cooker.)
- Add the peas, tomatoes, chiles,
cardamom, cinnamon, cumin, garam
masala, coriander, red chile powder,
salt, and tomato paste. - Pour the boiling water slowly over all
the ingredients. Mix gently. - Cook on high for 2½ hours. Add the
tofu and cook for another 30 minutes. - Garnish with the cilantro and serve
with brown or white basmati rice, roti,
or naan.
Note: Chopped tomatoes, boiling water,
and baked tofu are essential to getting