30 minutes Paneer Peshawari ( Restaurant Style Recipe ) (2024)

FAQs

Should you soak paneer before frying? ›

Softening the paneer prior to cooking prevents that unwanted chewy, rubbery texture. Soften it by following the cut, soak, steam, boil or pan-fry softening methods.

How do you add paneer to a curry sauce? Prepare the sauce and then add the fried paneer to the bubbling hot curry. Although fried until crisp, it is best to add the paneer fry to a sauce just before serving. It will then retain its shape and become soft and delicious in the center.

Heat a skillet with 1 1/2 tablespoons of olive oil over medium heat. Add the paneer pieces and pan fry for about 3 to 4 minutes, until they are golden brown. Flip the pieces over to pan fry the other side. Cook for another 2 to 3 minutes, until golden brown.

This is because cooking extracts the paneer moisture making it hard or rubbery to eat. On the other hand, putting the paneer in water keeps it soft and gives the necessary moisture (if lost while cooking).

Add a pinch of salt to the bottom of the pan.

The salt helps prevent the oil from spraying around as you cook. Salt soaks up some of the moisture in your food, which helps prevent oil splatter. You can also use flour for this!

The water in the bowl will keep the paneer moist and fresh for long.

Also, avoid overcrowding the pan and fry the paneer in batches if needed. Lastly, handle the paneer gently while frying to avoid breaking the cubes.

Simply chop up your paneer into cubes and add to your curry sauce. Allow to simmer so it can soak up all the lovely flavours. You can even fry it off before adding for an extra crunchy texture.

2 possible ways: you can add flavor to the buttermilk before making it into cheese. You could infuse it with herbs, or other aromatics. Second way is to marinate the finished cheese. I like to dissolve some curry paste in oil, then marinate the paneer cubes for a couple hours, prior to frying them or adding to a curry.

Why does my paneer break? ›

Low amount of fats or excess whey in the chenna won't set the paneer well. The cubes may break as soon as it is added to the gravy. So I always ensure to squeeze off the excess whey before keeping the chenna for setting. Add the cubes to the gravy only after it has thickened.

Always Rinse Paneer Before Using

This is the first and most important step of cooking paneer. Wheather you are using a store-bought paneer or the homemade one, you should rinse it properly under the tap water. Doing this not only helps in getting rid of the sour taste but also removes any odour from their surface.

- Boiling paneer causes it to become softer and more crumbly compared to its original firm texture. - The heat and moisture during boiling alter the protein structure in paneer, leading to a change in its consistency. - Boiling allows paneer to absorb water, increasing its moisture content.

10 minutes makes it extra soft and crumbly! This is perfect for times when you are making a. bhurji, grilled sandwich, or topping a pizza with.

You can use any cooking oil with a high smoke point like vegetable oil or canola oil. The oil creates a barrier between the paneer and the pan, preventing it from sticking. Consider using a silicone brush or a paper towel to evenly spread the oil across the pan's surface.

If the batter is too thick, it will not stick to the paneer. If it is too runny, then there will be lot of batter drippings. So the consistency has to be moderately thick yet free flowing.

Marinating chunks of paneer (even for 15 minutes) totally transforms it. A quick soak in flavorful and acidic ingredients tenderizes it and seasons it deeply. Marinated paneer can be grilled for a BBQ, baked in the oven, pan-fried, cooked in an air fryer, or added to your favorite curries and tikka recipes.