Paneer, a beloved staple in South Asian cooking, has won the hearts of food enthusiasts across the globe.
From its role in rich, creamy curries to its presence in tantalising appetisers, this versatile ingredient truly shines when cooked correctly.
However, many home cooks face the frustration of hard, chewy fried paneer. Fortunately, with a few expert techniques, it’s possible to enjoy the softest fried paneer without the need for deep frying.
Renowned chef Neha Deepak Shah shares a game-changing method that promises to transform your paneer from tough to tender.
She emphasises the importance of two critical steps: cooking on medium flame and properly hydrating the paneer post-cooking. Here’s how to master the art of soft-fried paneer with her clever suggestions:
The chef’s hack
Cook on medium flame: Start by heating a tawa (flat pan) and cooking the paneer pieces on all sides over medium flame. This technique creates an even golden crust while ensuring the centre remains moist.
Dunk in salted warm water: Once cooked, transfer the paneer to a bowl of salted warm water for at least 20 minutes. This soaking period rehydrates the paneer, restoring its sumptuous softness and enhancing its overall flavour.
Deepak Shah’s method highlights the crucial points that can make or break your paneer. Resist the temptation to cook over low flame, and keep cooking times to a minimum.
Remember, the longer the paneer cooks, the tougher it becomes. Medium heat is your best ally for optimal results.
Additional tips for tender paneer
While her tip is undoubtedly effective, several additional techniques can further ensure your paneer remains soft and luscious:
- Choose fresh paneer: Start with fresh paneer, which tends to be naturally softer. If opting for packaged paneer, always check the manufacturing date for the freshest option available.
- Avoid overcrowding the pan: Fry paneer in batches to prevent overcrowding, allowing for even browning and a perfect texture.
- Use minimal oil: Opt for a non-stick tawa or a well-seasoned iron pan, employing as little oil as necessary to achieve the ideal fry.
- Add paneer at the right time: If using paneer in a curry or gravy, add it towards the end of cooking to prevent toughening.
- Use dairy for added softness: Prior to frying, marinate paneer in a mix of yoghurt, cream, or milk with spices to keep it moist and infuse it with flavour.
- Griddle instead of frying: For a healthier option, grill the paneer on a griddle pan brushed lightly with oil. This method can achieve a charred yet soft texture.
Why this paneer hack works
At its core, paneer is simply curdled milk, and its delightful texture is reliant on moisture retention. The chef’s ingenious technique of briefly frying and then soaking the paneer in salted warm water enables it to reabsorb moisture lost during cooking.
This process not only ensures tenderness but also enhances flavour — invaluable for dishes like paneer tikka, stir-fries or salads.