Kadai Paneer is the perfect example of how Apetina®Paneer works so well in Indian cuisine. While it helps to control the levels of spice and heat, the paneer also gives the peppers, onions, and tomatoes that foundation on which to shine. The secret behind a great Kadai Paneer is the spice blend.
Using regular garam masala, you’ll come up with a regular paneer curry which, while it’s delicious, doesn’t have that added edge that a Kadai blend creates. Fennel seeds, coriander seeds and dried chillies are supported by traditional garam masala but take the flavours in a different direction. For the best results, the paneer is best added towards the end of cooking and left for 15 minutes, so it absorbs all of those bold flavours.
PANEER BUTTER MASALA
Also known as Paneer Makhani, Paneer Butter Masala is thought to have originated from Northern India. While it’s one of the milder curries, it’s also one of the more aromatic, using spices such as cinnamon, chilli powder and coriander. The addition of sugar adds sweetness to the mix, while cashews are blended up to give the gravy a creamy quality. Apetina®Paneer cheese’s nutty tang helps to prevent Paneer Butter Masala becoming too sweet, helping to cut through the sugar and spice. Its ability to hold its shape means that it's not out of place in a thick sauce. What you get are little cubes of melting moreishness that add both texture and flavour - an instant classic. Try our butter chicken-style paneer here.
PANEER TIKKA SKEWERS
Paneer Tikka Skewers are an ideal way to show off Apetina®Paneer cheese’s versatility. If you were being truly authentic, the skewers would be cooked in a tandoor oven. However, they’re equally at home under the grill or on the barbeque. The cubed cheese is first marinated in natural yoghurt, chaat masala spice mix, lemon juice, mustard oil, and a combination of fresh mint and coriander.
Leave for between one to four hours, and the Paneer will have taken on all those tantalising flavours and is ready to cook. Thread the cubes onto skewers, with onions and peppers and pop them under the grill until the exterior starts to char. Because Paneer cheese holds its shape, these can even be cooked in a frying pan or roasted until ready.
Need more inspiration? Try our delicious chickpea, spinach and Apetina®Paneer curry.