1. Drain the tofu, and press lightly between absorbent kitchen towels to get rid off any excess water. Add 1/2 teaspoon cumin powder, 1/2 teaspoon coriander powder, 1 tablespoon kashmiri chilli powder, and salt to the tofu and set aside for atleast 5 minutes for marinating.

2. Heat 1 tablespoon oil in a non-stick kadai or wok on medium-high. Add the marinated tofu.

3. Toss until the sides begin to turn slightly golden-brown. Take the fried tofu out in a plate, and set aside.

4. In the same pan, heat 1 tablespoon oil. Once hot, add the crushed ginger and garlic. Saute on medium flame until raw smell disappears.

5. Next add the finely chopped tomatoes. Cook until the tomatoes are done, and oil start to ooze out from the sides. If you wish to make your gravy very dry, then you can leave the tomatoes to cook for a little bit longer in the open pan so that they loose all the moisture.

6. Next add the cubed onions and capsicum. Stir for about 5 minutes or until about half cooked and until well coated with the tomato masala. At this point, add the garam masala, pav-bhaaji masala, red chilli powder, crushed coriander seeds, crushed red chillies, crushed pepper corns, salt to taste, and give it a good stir. Reduce the amount of red chillis, pepper corns and chilli powder for a milder, less spicier version.

7. Next add the fried tofu and kasuri methi, mix well and let cook without lid for 5 minutes. Garnish with chopped coriander leaves. Serve with chapati, naan or rice.