kadai paneer

Kadhai paneer			No. of Portions	100
Ingredients	QTY	Unit
Paneer	5.5	Kg
Onions	1.5	Kg
Tomatoes	2	Kg
Ginger	200	Gm
Garlic	200	Gm
Fat	2	Kg
Salt	100	Gm
Kadhai masala:
Red chilly	75	Gm
Coriander seeds	50	Gm
Fennel (saunf)	25	Gm
Peppercorns	20	Gm
Cinnamon, cardamom, cloves	15 gm	Each
Coriander leaves	2	Bunch

	Pre Preps
1	Cut paneer into 1 inch cubes.
2	Chop onions, chop tomatoes.
3	Prepare ginger-garlic paste. Chop coriander leaves.
4	Roast and coarsely powder kadai masala ingredients.
	Method
1	Heat fat. Fry onions to a light brown colour. Add ginger-garlic paste and sauté.
2	Add tomatoes. Cook till soft. Add hot water and thin down the gravy to a medium consistency add the Kadhai masala and cook briefly.
3	Add paneer and adjust salt.
4	Serve hot garnished with coriander leaves.

Standard: paneer should be soft textured, cut into even sized cubes and should not be breaking up (into shape). For the gravy, see standard for kadhai murg.