{"id":28773,"date":"2022-06-23T15:36:39","date_gmt":"2022-06-23T15:36:39","guid":{"rendered":"https:\/\/artisanfoodtrail.co.uk\/blog\/?p=28773"},"modified":"2024-03-25T16:24:12","modified_gmt":"2024-03-25T16:24:12","slug":"tiny-takeaway-korai-spice-mix-approval","status":"publish","type":"post","link":"https:\/\/artisanfoodtrail.co.uk\/blog\/tiny-takeaway-korai-spice-mix-approval\/","title":{"rendered":"Serve up a sizzling Korai in minutes"},"content":{"rendered":"

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For a fresh-tasting meal, you can\u2019t beat making this spicy dish using The Tiny Takeaway<\/strong>\u2019s Korai Spice Mix.
The beauty is in its simplicity and with the spices all premixed and ready to go, you just need a few other ingredients to complete the recipe.
Making Indian dishes requires a certain level of skill in balancing all the different spices, so if you are less than confident in this department, The Tiny Takeaway has done this for you and removed any guesswork.<\/p>\n

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As long as you\u2019re able to chop and slice some vegetables or meat and open a can of tomatoes, the preparation is relatively minimal. One thing you\u2019ll definitely need to make a \u2018curry\u2019 is patience \u2014 these things can\u2019t be rushed. The initial browning of the onions needs to be carefully done as does the cooking of the spices to avoid burning. You want the flavours to develop fully to become sweet and fragrant avoiding any bitterness brought about by scorching.<\/p>\n

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Noticing that chilli powder was first in the ingredients list as well as extra chilli flakes, we anticipated a certain high level of heat and therefore wanted something to counter the fiery hit. As dairy products have the ability to do this, paneer cheese was an obvious choice, which we added along with peas and sweet red peppers. Of course, you can add anything you want \u2014 chicken thighs would be especially good.<\/p>\n

[\/et_pb_text][\/et_pb_column_inner][\/et_pb_row_inner][et_pb_row_inner column_structure=”1_2,1_2″ use_custom_gutter=”on” gutter_width=”2″ admin_label=”Row” _builder_version=”4.17.3″ custom_padding=”0px||||false|false” global_colors_info=”{}”][et_pb_column_inner type=”1_2″ saved_specialty_column_type=”3_4″ _builder_version=”4.16″ custom_padding=”|||” global_colors_info=”{}” custom_padding__hover=”|||”][et_pb_text admin_label=”Paneer fact box text 1″ _builder_version=”4.17.3″ text_font=”Arvo||||||||” text_text_color=”#000000″ text_line_height=”1.5em” header_3_font=”Arvo|700|||||||” header_3_text_color=”#853d01″ header_3_font_size=”20px” header_4_font=”|700|||||||” header_4_text_color=”#853d01″ header_4_font_size=”17px” background_color=”rgba(133,61,1,0.16)” custom_margin=”||0px||false|false” custom_padding=”14px|15px|15px|15px|false|false” border_style=”solid” global_colors_info=”{}”]<\/p>\n

What is Paneer?<\/h3>\n

Paneer is an Indian fresh curd cheese and has the marvellous property in that it does not melt when heated \u2014 just what you want when using it in a dish like this Korai.<\/p>\n

[\/et_pb_text][et_pb_image src=”https:\/\/artisanfoodtrail.co.uk\/blog\/wp-content\/uploads\/2022\/06\/Paneer-800px.jpg” alt=”Tiny Takeaway Korai Spice Mix approval 2 \u2013 The Artisan Food Trail” title_text=”Paneer 800px” show_bottom_space=”off” admin_label=”Paneer fact box image” _builder_version=”4.17.3″ _module_preset=”default” max_width=”100%” module_alignment=”left” custom_padding=”||||false|false” global_colors_info=”{}”][\/et_pb_image][\/et_pb_column_inner][et_pb_column_inner type=”1_2″ saved_specialty_column_type=”3_4″ _builder_version=”4.16″ custom_padding=”|||” global_colors_info=”{}” custom_padding__hover=”|||”][et_pb_text admin_label=”Paneer fact box text 2″ _builder_version=”4.17.3″ text_font=”Arvo||||||||” text_text_color=”#000000″ text_line_height=”1.5em” header_3_font=”Arvo|700|||||||” header_3_text_color=”#853d01″ header_3_font_size=”20px” header_4_font=”|700|||||||” header_4_text_color=”#853d01″ header_4_font_size=”17px” background_color=”rgba(133,61,1,0.16)” custom_margin=”||16px||false|false” custom_padding=”14px|15px|15px|15px|false|false” border_style=”solid” global_colors_info=”{}”]<\/p>\n

How is Paneer made?<\/h3>\n

Paneer is made by warming whole milk and then adding lemon juice which curdles the milk. The milk separates into curds (the lumpy bits) and whey (the liquid part). This is then all poured into a cloth over a colander to strain away the liquid leaving the curds which are then pressed together under a weight to form the paneer cheese.<\/p>\n

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What does Paneer taste like?<\/h3>\n

The flavour of paneer is very mild and milky, it has a white colour and the texture is softy, spongy and a little squeaky. The texture makes it perfect in helping to absorb flavours from sauces.<\/p>\n

[\/et_pb_text][et_pb_text admin_label=”Paneer fact box text 4″ _builder_version=”4.17.3″ text_font=”Arvo||||||||” text_text_color=”#000000″ text_line_height=”1.5em” header_3_font=”Arvo|700|||||||” header_3_text_color=”#853d01″ header_3_font_size=”20px” header_4_font=”|700|||||||” header_4_text_color=”#853d01″ header_4_font_size=”17px” background_color=”rgba(133,61,1,0.16)” custom_margin=”||16px||false|false” custom_padding=”14px|15px|15px|15px|false|false” border_style=”solid” global_colors_info=”{}”]<\/p>\n

Why doesn\u2019t Paneer melt?<\/h3>\n

Because paneer is made using heat and an acid instead of rennet to curdle the milk, it alters how the milk proteins are bound together.
Heating paneer actually causes the milk proteins to bind together more closely and this squeezes out any water that\u2019s left behind. So don\u2019t overcook paneer as will turn rubbery.<\/p>\n

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How did The Tiny Takeaway Korai taste?<\/h2>\n

We were correct in assuming the Korai Spice Mix would be spicy hot and the paneer worked very well in the dish. The sauce is nice and thick and clings to your chosen meat, fish or vegetables.
The tomatoes lend a sweet tang that perfectly complements the fire and fragrance of the Korai Spice Mix. Yes, there is an element of fire but it\u2019s not an entirely blow-your-head-off situation.<\/p>\n

The array of spices comprise of chilli powder, whole coriander seeds, white cumin, ginger, chilli flakes, salt, garlic granules and turmeric.
The flavour of chilli is predominant backed up with earthy cumin and turmeric but the best part is the whole coriander seeds. Little pops of citrus fragrance burst on the tongue bringing a bright freshness to the tastebuds. Altogether an exciting eating experience.<\/p>\n

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We liked the whole coriander seeds with their bright citrussy flavour.<\/p>\n

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We found the best way to cook the paneer and peas is to add them once the sauce has come together rather than just after browning the onions, as the on-pack recipe suggests. They need less cooking time than meat and still perfectly absorb the spicy flavours.
The final batch of onions along with the sweet red peppers was fried in a separate pan over a high heat to take on a little caramelisation and stirred into the Korai at the end to retain some texture.<\/p>\n

We served ours with homemade chapattis (see recipe<\/a>), raita (see recipe<\/a>) and some sweet mango chutney.<\/p>\n

[\/et_pb_text][\/et_pb_column_inner][\/et_pb_row_inner][et_pb_row_inner column_structure=”1_2,1_2″ use_custom_gutter=”on” gutter_width=”2″ admin_label=”Row” _builder_version=”4.17.3″ custom_padding=”0px|||” global_colors_info=”{}”][et_pb_column_inner type=”1_2″ saved_specialty_column_type=”3_4″ _builder_version=”4.16″ custom_padding=”|||” global_colors_info=”{}” custom_padding__hover=”|||”][et_pb_blurb title=”Artisan Food Trail Approved” image=”https:\/\/artisanfoodtrail.co.uk\/blog\/wp-content\/uploads\/2017\/02\/aftapproved.png” admin_label=”Approved” _builder_version=”4.17.3″ _module_preset=”default” header_font=”Arvo|700|||||||” header_text_align=”center” header_text_color=”#853d01″ body_font=”Arvo||||||||” body_text_color=”#853d01″ body_font_size=”16px” background_color=”rgba(109,191,230,0.22)” use_background_color_gradient=”on” background_color_gradient_stops=”#ffffff 24%|rgba(109,191,230,0.22) 24%” background_color_gradient_start=”#ffffff” background_color_gradient_start_position=”24%” background_color_gradient_end=”rgba(109,191,230,0.22)” background_color_gradient_end_position=”0%” custom_margin=”-17px||||false|false” custom_padding=”15px|15px|15px|15px|false|false” animation_style=”slide” animation_direction=”left” animation_duration=”2000ms” animation_delay=”1850ms” animation_intensity_slide=”100%” animation_speed_curve=”ease” animation=”off” locked=”off” global_colors_info=”{}”]<\/p>\n

We are pleased to give this award to The Tiny Takeaway for their Korai Spice Mix<\/p>\n

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More reviews of The Tiny Takeaway’s products:
Balti Passanda<\/a>
<\/strong>Bhuna Spice Mix<\/a><\/strong>
Dopiaza Spice Mix<\/strong><\/a><\/strong>
Jalfrezi Spice Mix<\/strong><\/a>
Korma Spice Mix<\/strong><\/a>
Madras Spice Mix<\/strong><\/a>
Masala Spice Mix<\/strong><\/a>
Rogan Josh Spice Mix<\/strong><\/a>
Spicy Rice Spice Mix<\/strong><\/a>
Spicy Tatties Spice Mix<\/strong><\/a>
Vindaloo Spice Mix<\/strong><\/a><\/p>\n

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Main photo (top): \u00a9\u00a0childsdesign<\/a><\/p>\n

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    For a fresh-tasting meal, you can\u2019t beat making this spicy dish using The Tiny Takeaway\u2019s Korai Spice Mix.The beauty is in its simplicity and with the spices all premixed and ready to go, you just need a few other ingredients to complete the recipe.Making Indian dishes requires a certain level of skill in balancing all […]<\/p>\n","protected":false},"author":2,"featured_media":28777,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"on","_et_pb_old_content":"","_et_gb_content_width":""},"categories":[2239],"tags":[],"_links":{"self":[{"href":"https:\/\/artisanfoodtrail.co.uk\/blog\/wp-json\/wp\/v2\/posts\/28773"}],"collection":[{"href":"https:\/\/artisanfoodtrail.co.uk\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/artisanfoodtrail.co.uk\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/artisanfoodtrail.co.uk\/blog\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/artisanfoodtrail.co.uk\/blog\/wp-json\/wp\/v2\/comments?post=28773"}],"version-history":[{"count":6,"href":"https:\/\/artisanfoodtrail.co.uk\/blog\/wp-json\/wp\/v2\/posts\/28773\/revisions"}],"predecessor-version":[{"id":29877,"href":"https:\/\/artisanfoodtrail.co.uk\/blog\/wp-json\/wp\/v2\/posts\/28773\/revisions\/29877"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/artisanfoodtrail.co.uk\/blog\/wp-json\/wp\/v2\/media\/28777"}],"wp:attachment":[{"href":"https:\/\/artisanfoodtrail.co.uk\/blog\/wp-json\/wp\/v2\/media?parent=28773"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/artisanfoodtrail.co.uk\/blog\/wp-json\/wp\/v2\/categories?post=28773"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/artisanfoodtrail.co.uk\/blog\/wp-json\/wp\/v2\/tags?post=28773"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}