Say Goodbye To Rubbery Paneer: 3 Easy Tips To Keep Fried Paneer Soft And Tender
Have you ever been left with the rubbery and dry paneer after frying? Then You're not alone in this. Paneer is a main dish in many Indian recipes, but when it is not treated properly, those golden cubes of panner turn very hard and chewy — a far cry from the soft, melt-in-your-mouth goodness which we adore. But not to worry in this, with a few simple tricks before and after cooking, you can make your paneer soft, juicy, and restaurant-quality.
The Reason Of Paneer Become Hard After Frying?
The culprit is mostly the store-bought paneer, which is typically made from cow's milk and pressed very hard. This variety of paneer is very denser and less porous than the buffalo-milk paneer. When fried, the moisture is released as steam and creating tiny holes which can make the paneer rubbery when cooled. But you can turn that around with the right prepration and technique.
Pre-Frying Soak: The Moisture Boost
If you're using paneer very straight from the fridge then don't fry it immediately. Cold paneer is more likely to harden. Instead: Let it sit at room temperature for half an hour to 1 hour then Cut it into even small cubes. Soak in warm salted water for 10 minutes. This rehydrates and softens the paneer before it even hits the pan.
