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RAJESH.KUMAR's picture

                            PANEER COOKING HINTS
   Freshly made paneer is delicious and may be eaten
   immediately, without further preparation or adornment.
   However, in most recipes, paneer must be cooked before
   it is added to the other ingredients.
   Broiling, which is discussed in the story, is the
   method I prefer because very little oil is used.
   If you don't wish to broil the cheese, here are a few
   TOASTER OVEN:  Grease a small baking tray with
   vegetable oil.  Place paneer cubes on the tray and
   brush with oil.  Bake at 400F until golden brown,
   about 6 to 8 minutes.  Remove and use in any cooked
   paneer recipe.
   For a quick paneer curry, place cooked cheese cubes on
   a heated serving platter and pour your favorite curry
   sauce over them. Garnish with minced cilantro and
   BARBECUE GRILL:  Prepare a charcoal fire to the
   gray-ash stage. Gently blow away the ash, leaving
   coals that glow cherry red.  Cut paneer into 2-inch
   cubes.  Brush skewers and paneer cubes with vegetable
   oil.  Thread evenly on skewers leaving 1/2-inch space
   any cooked paneer recipe.
   For, an exotic appetizer, sprinkle grilled paneer
   cubes with. lemon juice and ground cumin.  Place on a
   warmed platter and served immediately.
   SAUTE:  Heat 3 tablespoons oil in a heavy nonstick pan
   or wok over medium-high heat.  When oil is hot, add
   paneer cubes and saute until light brown, turning
   once.  Carefully transfer to paper towels to drain.
   Tent with foil to keep warm until ready to use.  Use
   in any recipe calling for cooked paneer.
   NOTE:  A nonstick pan is essential; the paneer will
   break and crumble in any other pan.
   DEEP FRY:  Heat 6 tablespoons of vegetable or canola
   oil to 350F in a nonstick wok until hot but not
   smoking.  Gently add Paneer cubes.  Do not crowd.
   Fry, turning occasionally, until golden brown, about 5
   Remove with slotted spoon and drain on paper towels.
   Tent with foil to keep warm until ready to use.  Use
   in any recipe calling for cooked paneer

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Anonymous's picture
when i fry the panner it brokes very easliy, what should be done pls help.
umaima's picture
Hi this usually happens when the paneer is very fresh. The best thing to do when deep frying paneer is to dip it in a solution of cornflour and water, the coating acts as a barrier and prevents the paneer from breaking. Also ensure paneer pieces are small and not very big to handle. If you are shallow frying the paneer then just coat it with cornflour.
Emarius's picture
I fried my paneer cubes until golden then added them to palak paneer, but the paneer is not soft in the dish, it is rather hard and chewy. It seems softer and slightly melty immediately after frying, but then seems to cool and go hard again in the curry (which is not as hot as the oil). It was a store-bought block of paneer. Any ideas?