How To Best Cook Paneer

It also makes a great, soft filling for samosas or other wraps, with veggies or just on its own. I also kept the whey and used it to cook my rice, as another commenter.

Homemade paneer How to make paneer, Paneer recipes, The

Cut the paneer into cubes and take them in a bowl.

How to best cook paneer. Once the paneer is golden brown on one side, flip it over to. Remove from the hot pan and leave to one side. Flip the pieces over to pan fry the other side.

Fry the paneer pieces in the hot oil. Transfer the fried paneer to a plate. Only rule of thumb to remember is that paneer works best when it has some spiciness around it.

Add the rest of the ingredients and mix well with the paneer. Fry the paneer until brown on both sides, and then take them off. If you don’t want to fry them, cut the paneer cubes and immerse them in boiling water.

Stir the spices and cook for 30 seconds. Add the paneer pieces and pan fry for about 3 to 4 minutes, until they are golden brown. By soaking in water, you are giving it the required moisture.

Make sure each paneer cube gets a thin, even coating. With this, you will keep your paneer soft without adding on. I have tried to crumble it on pizza or flatbread with some za’atar.

Turn every two minutes until all sides are golden brown. Cook for another 2 to 3 minutes, until golden brown. A dash of kasuri methi or dried methi leaves add a wonderful flavor to this paneer recipe.

Cut a block of paneer into small cubes, around an inch wide. This paneer curry tastes wonderful with tandoori roti, ajwain. Heat a skillet with 1 1/2 tablespoons of olive oil over medium heat.

Here i have added fresh methi leaves. To make honey glazed paneer, heat oil. In short, the 20 best curry dishes from some of the finest cookery writers around.

Before adding the paneer to your recipe, keep it soaked in normal water for 10 minutes. If some moisture is lost. Heat a glug of oil in a frying pan over a medium heat.

Also make sure some of the sauce is left out for garnish later. Paneer is high in protein and is a great ingredient to include in your everyday meals. Cooking extracts moisture from the paneer, thereby making it hard and rubbery.

Pin on veg curry