Vegan Makhani Tofu Curry

Ingredients

• 2 TSP. oil
• 2 TSP. ARVINDA’S BUTTER CHICKEN MASALA
• 350g extra-firm tofu, cubed
• PINCH sea salt
• 1 large onion, peeled and quartered
• 2 CUPS water, divided
• 1 TBSP. oil
• 2 EACH black peppercorns, cardamom pods, cinnamon bark, cloves and star anise from ARVINDA’S WHOLE SPICES
• ⅓ CUP crushed tomatoes, canned and unsalted
• 1 TBSP. ARVINDA’S BUTTER CHICKEN MASALA (add more for a spicier flavour)
• ¾ TSP. sea salt, or to taste
• ½ TSP. raw cane sugar
• 400ml (14-ounce) coconut milk, canned
• ¼ CUP cashews, halved
• ½ TSP. ARVINDA’S GARAM MASALA, to garnish
• 2 TBSP. finely chopped cilantro, to garnish