Crispy Paneer - Airfryer Recipe - Ruchik Randhap (2024)

FAQs

How to make paneer soft and not chewy? ›

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.

Cut the Paneer / Cottage Cheese into two inch sticks. Heat Oil in a pan, dip the Paneer into the batter and deep fry in the Oil till golden brown and crispy. Drain on an absorbent tissue and serve hot with some Onions and Mint Chutney.

*Soak fried paneer in the warm, salty water for 10 minutes. *Press the paneer pieces gently to remove excess water. “You can also soak your fresh paneer if it's tough after soaking in warm water. It makes a big difference,” he says.

Paneer cooking mistakes: Over cooking paneer, that too in high temperature, may affect the fat molecules in paneer, resulting in its tough and chewy texture. Hence, it is always suggested to cook paneer on medium heat, until it holds the shape.

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.

Whether or not you need to fry paneer before cooking depends on the specific recipe you are following. Frying paneer can enhance its texture, add a crispy outer layer, and help it hold its shape during cooking. However, it is not always necessary, and some recipes may call for using paneer as is, without frying.

After frying, if the paneer becomes hard, let the raw paneer soak in normal water for 10 minutes. 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).

Once the paneer cubes are fried until perfection, shift them into a bowlful of cold water. Keep the paneer cubes inside the bowl for about 7-8 minutes. Press the cubes gently to remove the excess water from them. Add the cubes to your favourite sabzi and you are good to go.

Can you fry paneer from frozen? ›

I used frozen paneer for the first time. I looked up some other recipes that use the frozen stuff and on their recommendation, I let the paneer come to room temp and then fried it before adding to the curry.

If you add the paneer at the beginning, the cooking process will overcook it, making it rubbery and hard. One helpful hint is to set aside the paneer until the rest of the ingredients are cooked, then add it at the end.

Can you freeze Paneer? Yes, you can safely freeze Paneer in its original, unopened package to extend its shelf life. If already open, wrap it in a single layer of plastic wrap followed by a layer of foil to avoid freezer burn. We recommend keeping the product in the refrigerator the night before you plan to use it.

Heating dries up the moisture content in the paneer and it makes it hard and rubbery.

- Cut the hard paneer into cubes or desired shapes. - Heat water until it's hot but not boiling. - Submerge the paneer pieces in the hot water for 15-20 minutes. - Drain and use as needed.

All you need to do is add salt in a bowl filled with warm water and then add the fried paneer chunks. Wait for 7-8 minutes and it's done! Most of the restaurants, cafes and dhabas follow the same technique to make their paneer soft.