During my recent  trip to New Zealand. I found  Indian restaurants’ spread all over the town. Me and my  husband  love to eat at Indian restaurants wherever we go. Needless to say I often end up in Indian restaurant as first choice. I found one panner dish in the restaurant that was amazing- Kadai Paneer.
Often at home, I try to cook healthy as much as possible. So at home I make the vegan recipe substituting tofu for paneer. .

Cooking level : Medium
Preparation time 10 minutes
Cook time 10 minutes
Serves: 3-4

AO = AntioxidantDF = Dairy FreeGF = Gluten FreeHF = High FiberHP = High ProteinJ = JainLS = Low SugarV= Vegan

One pack extra firm tofu or regular panner
2 tbsp whole dried coriander seeds
2-3 whole red chilis to taste optional for spiciness
1/4 tsp turmeric powder
Red,Green and Yellow bell peppers cored and cubed
2 tbsp oil
4 cloves of garlic for( Jain may omit garlic)
1 tsp ginger paste (Jain may omit ginger)
2 tbsp of tomato sauce (canned or regular)
salt to taste
You may use chili garlic sauce for more spiciness instead of coriander seeds and red chillis.

How to make:
Freeze tofu over night. When ready to cook thaw  tofu and drain excess water. Slice it into cubes set aside.
For Paneer slice into cubes.Ready to use cubes are also available in the grocery store.
Spray oil of your choice on paneer/tofu.
In toaster or oven bake it for 10-15 minutes on 200 degrees.
Grind red chilies and coriander seeds into coarse powder.
On a medium high heat, heat 2tbsp of  oil in a wok
Add garlic and ginger paste, bell peppers, salt, and coarse coriander powder saute it for 3-4 minutes.
Add Tofu /paneer cubes
Mix with wooden or plastic spatula. So, that tofu or panner cubes are intact
Add tomato sauce and cook it  for few minutes on a low/medium heat.
Serve with your favorite roti, rice or pita bread.