How To Keep Paneer Soft: Have you ever fried paneer but ended up with dry and rubbery cubes? It’s a common kitchen problem that can turn a delicious dish into a disappointing one. In this article, we will tell you how you can keep paneer soft after frying. With just a few steps before and after cooking, you can enjoy that perfect tasty paneer. Here’s how you can keep paneer soft after frying:
Why Does Paneer Turn Hard After Frying?
Not all paneer is created good. Store-bought paneer is often made from cow’s milk and pressed tightly, making it firmer and less porous than buffalo‑milk versions. When fried, steam escapes and leaves minute cavities, which then cause the paneer to become rubbery if left dry. This is why it often loses its soft, spongy texture unless treated properly first.
3 Easy Tips To Keep Paneer Soft After Frying
1. Pre‑Paneer Fry Technique
The pre-paneer fry technique is a simple step that helps retain the paneer’s softness and texture during cooking, whether you're using it fresh or straight from the refrigerator.Food Expert and Food Consultant Uma Raghuraman on Instagram shared, “If you are removing and using paneer from the refrigerator, soak them in hot water for 10 minutes and then use it."
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Cut paneer into even cubes to allow soaking and frying.
Soak paneer pieces in warm salted water for about 10 minutes, this helps reintroduce moisture into the paneer and counteracts dryness.
If using refrigerated paneer, allow it to come to room temperature for 30–60 minutes so it softens naturally.
2. How To Fry Paneer?
How you fry the paneer affects its final texture.
Use a moderate to medium‑high oil temperature while frying paneer. This allows a golden crust without burning.
Go for shallow‑frying over deep‑frying for paneer. It uses less oil and still develops a crisp exterior while preserving softness inside.
Turn pieces gently and minimally. Over-tossing can break their structure and make them chewy.
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3. How To Soak Paneer In Water (Post‑Fry Water Soak)
Right after frying, this step can prevent the paneer from getting hard.In one of her Instagram videos, MasterChef Pankaj Bhadouria shared that after frying, you should immediately immerse the paneer in warm water to keep it soft.
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Immediately after frying, transfer the hot paneer into a bowl of warm and lightly salted water.
Let it soak for 7-10 minutes. This rehydrates the interior, filling up the steam‑created voids and restoring softness swiftly.
Avoid soaking for more than 10-15 minutes, or the pieces may become overly waterlogged and soggy.
After soaking, gently press each piece to drain any surplus water before adding to a curry or serving.
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Combining frying with soaking optimises both taste and texture. Frying browns the paneer, enhancing flavour through the Maillard reaction, and forms internal steam channels. Soaking fills those channels quickly with water, softening the interior without compromising the crispness outside.
With just a bit of care and the right steps, you can keep your fried paneer soft and delicious every time. Try these simple tricks and bring restaurant-style texture to your homemade dishes.
For more such stories, stay tuned to HerZindagi.
Image credit: Instagram MasterChef Pankaj Bhadouria and Uma Raghuraman andShutterstock
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