Add 1 tbsp oil in a pan and when it becomes hot, saute the sliced onions until they turn golden brown. When done, set it aside to cool and grind it to a paste, along with couple of tbsp water.

In the same pan, add the remaining oil, add the thinly sliced ginger and fry them until golden.

Now add the chilly powder, turmeric powder and saute for 30 seconds.

Puree the 3 tomatoes and add it to the ginger and chilly mixture. Add the tomato paste, ginger-garlic paste to it too. Cook them in medium flame until you see oil releasing from the sides.

Now add the crushed kasuri methi, chopped coriander leaves and mix.

Add the ground onion paste, coriander powder, kitchen king masala, garam masala, slit green chilly and saute for a minute or so.

Now add 1 1/2 cups to 2 cups water and let it boil for 3 to 4 minutes in low medium heat until the oil starts floating.

Add the cashew powder, coconut powder and more water as needed to dilute the gravy and let it boil further for 6 to 7 minutes.

Add honey and salt as per taste.

(Optional step - You can blend everything using a hand blender to get a creamy silky consistency in the gravy)

Finally add the Tofu cubes (You can fry the tofu before adding or use it as such) and give everything a mix.

Serve hot.