A recent visit to Saffron Indian Cuisine in Greenville, South Carolina, convinced me that I need to expand my cooking cuisines to include Indian. One of my favorite dishes at Saffron featured a batter fried tofu, so I looked online for a way to make it and came up with this one: http://www.lotusartichoke.com/mutter-tofu-paneer/ Amazingly, my well-stocked pantry, fridge, and freezer were only short asafoetida and curry leaves. I would make this again.
Notes: I used a mix of garbanzo and fava bean flour and tomato sauce instead of the chopped tomatoes, canola oil instead of coconut oil. Sometimes I find the coconut oil flavor a bit too demanding.
Notes: You may find some of the more exotic spices at a natural foods store. That's where I found my garam masala. (It's generally easier to find an Asian market than an Indian market. I bought extra firm tofu, which holds up better for frying. Tofu holds its shape better if you wait a long time between turning it over. You definitely don't want to toss it around very much.