Press the tofu and squeeze the water as much as you can.
Cut the pressed tofu into small cubes.
Chop the onion, tomatoes into small pieces.
If you are using frozen peas, make sure it is at room temperature. You can thaw it in the microwave or soak the peas in water for 10 to 15 minutes.
Cut the bell peppers into small cubes.
Heat a saucepan and add two tsps of corn oil.
When the oil is hot, add the cumin seeds and let it crackle.
Then add the chopped onion and cook until the onion is translucent.
At this stage, add the bell peppers.
Mix it and then add the peas, followed by tomatoes.
Mix together and then add all the spices - red chili powder, turmeric powder, salt and curry powder.
Combine them and cover and cook this mix for 5 minutes.
After 5 minutes, remove the lid and cook for 3 minutes until the moisture is 50% absorbed.
Now add the tofu cubes and mix gently.
Add the coconut milk and let it simmer for 2 to 3 minutes.
Finally, add the chopped cilantro and crushed fenugreek leaves(if using) and mix.
Turn off the heat and serve the curry hot with rice or any bread of your choice.
I always prefer extra-firm tofu for the curries.
If you prefer crispier tofu, then you can pan roast the tofu cubes separately and add it to the curry as well.
If you can't source curry powder, you can replace it with one tsp of coriander powder and ½ tsp of garam masala. Or you can also use 1.5 tsps of garam masala skipping the coriander powder. In either case, instead of ¼ tsp of red chili powder, you can add up to ¾ tsp or as per your taste.
Adjust the spice and salt measure as per your preference.