Kadai refers to a cooking vessel, not an ingredient. Similar to a wok, a kadai (aka karahi) is a deep. round, pot with a flat bottom. Today they're made of cast iron, stainless steel, copper, or nonstick materials. If you don't have one, a wok or large skillet will do the trick.
Drain a 14- to 16-oz. pkg. extra-firm water-packed tofu. Fold two paper towels into quarters. On a plate layer tofu between paper towels. Weight it down by placing a second plate on top and adding a pot or a few unopened cans of food to the plate. Let stand 30 minutes, replacing paper towels if they get completely wet.
Chile peppers contain oils that can irritate your skin and eyes. Wear plastic or rubber gloves when working with them.
Nutrition Facts (Kadai Paneer)
483 calories; total fat 27g; saturated fat 16g; polyunsaturated fat 2g; monounsaturated fat 6g; cholesterol 77mg; sodium 886mg; potassium 1220mg; carbohydrates 42g; fiber 4g; sugar 35g; protein 20g; trans fatty acid 0g; vitamin a 1611IU; vitamin c 51mg; thiamin 0mg; riboflavin 1mg; niacin equivalents 2mg; vitamin b6 1mg; folate 56mcg; vitamin b12 2mcg; calcium 683mg; iron 3mg.