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In a bowl, mix the cinnamon, cloves, and cumin together. Saute for a minute in a pan until the spices smell toasted and fragrant.
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In a large saute pan, heat the oil and saute the onions for 7-8 minutes on medium high heat.
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Add the jalapeno, tomato paste, garlic and ginger and cook until fragrant, about 2 minutes.
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Stir in the turmeric, fenugreek, chili powder, and coriander. Cook for about 5 minutes on medium heat, stirring occasionally.
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Stir in the chickpeas, tofu, and green peas gently (try not to break apart the tofu cubes).
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Add the milk, heavy cream, toasted spice blend and bay leaf, water and stir. Bring the mixture to a boil.
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Turn down the heat and cook for about 10-15 minutes until the sauce thickens a little.
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Serve with rice and garnish with cilantro leaves.