• Cut the Paneer into cubes, If previously frozen, place on a paper towel to absorb excess moisture. This has a tendency to splatter when frying the Paneer.
  
• Heat 1 tsp oil on an 8 inch non-stick frying pan, medium heat. Add the Paneer pieces- do not crowd the pieces - if they touch, they tend to get stuck to each other! Cover the pan and cook for 2-3 min on medium heat.
  
• Flip the Paneer pieces. continue to cook and flip as needed to brown all sides. Remove from the pan, to a plate. Cover and set aside.
  
• While the Paneer is browning, prepare the spice mixture: mix together the salt, red chilli powder and cumin powder.

  Also cut the onions, bell peppers and tomatoes.
  
• When Paneer is done, add the reserved 1 tsp oil to the pan. Add the onions and saute for about 1 min on medium heat.
  
• Arrange the capsicum slices on top of the onions. Divide the spice mixtue into 2 portions. Sprinkle 1 portion evenly over the capsicum. Do NOT mix.
  
• 
• Arrange the tomato slices over the capsicum. Do NOT mix.
  
• Arrange the fried Paneer over the tomatoes. Splash 1/4 cup water all around. Sprinkle the remaining spice mixture over the Paneer. Do NOT mix.

  Note: If using Tofu instead of Paneer, arrange the prepared Tofu - see below for detailed directions for prepping the Tofu. Ideally, begin the marinating process the night before.
  
• Cover and cook on medium-high for 4-5 min. Lower heat to the lowest setting and continue to heat for 2-3 min. Turn heat off. Let rest for 1-2 min to allow steam to be absorbed.
  
• Remove cover: the Paneer (or Tofu) will look plump and fluffy.

  Gently stir and serve immediately, garnished with cilantro (optional) and a lime/lemon wedge.
  
• Serve with Naan/Pita for building a wrap or with tortillas for soft tacos. Or, serve alongside any Indian meal, with Roti/Paratha, and maybe a Raita. Put out some Chaat Masala too.

  Enjoy!

Prepping the Tofu - if swapping out the Paneer: Allow at least 8-12 hours for the marinade to work its magic. See Recipe Notes for Do-ahead tips.

• Cut the tofu into cubes. Use half the container (14 oz/ 400 g) for this recipe. Drain excess liquid from the tofu by placing on absorbent paper towels for about 10 min.
• Meanwhile, prepare the marinade:

  Mix together the following: 1/8 tsp citric acid, 1/8 tsp Cream of tartar, 1/2 tsp red chilli powder(cayenne), 1/2 tsp salt; 3 tbsp water, 1 tsp oil.
  
• 
• Place about 1 tbsp marinade at the bottom of a flat-bottomed, shallow glass container - do not use plastic.
  
• Dip each cube into the marinade and place in the container, arranging pieces close together. Cover and set aside overnight (refrigerator preferred, setting on the counter is OK if the weather is cool.
  
• 
• Heat an 8 inch frying pan. Carefully place about half the marinated tofu pieces in a single layer on the pan. A little liquid will get transferred- that is OK.

  Air-Fryer: If you wish, you may brown the marinated tofu in an air-fryer. I recommend lining the air-fryer tray with parchment, for easier clean-up, before placing the marinated tofu pieces on it.

  Since there are many types of Air-Fryers, you will need to tinker with the best temp/time for yours. My suggestion: 375 F for 10-12 min. Adjust as needed for good browning.

  Note: Excessive browning will make the tofu too dry and/or chewy.
  
• Cover and cook on medium heat - 5-7 min. Remove cover, After a couple of minutes, flip the pieces with a small spatula - they should look a little browned. Continue to cook on medium heat, turning the pieces to brown on all sides.
  
• 
• Transfer fried pieces to a plate and repeat with the remaining pieces of marinated tofu. Save the marinade.

  When they are almost done, put the first batch of fried tofu back into the pan, drizzle the leftover marinade over the top. Continue to heat for about 30 seconds, then coverand turn heat off. In a little while almost all the liquid will be absorbed by the fried tofu. It is ready to be used in the Stir-Fry.
  
• 
• 
• This Tofu prep is suitable for a do-ahead: store prepared Tofu in the refrigerator for 2-3 days. See Recipe Notes.