paneer bhurji recipe | how to make dry paneer bhurji recipe (2024)

FAQs

How to dry out paneer? ›

To make paneer dry, you can follow these steps: Prepare paneer: Start with fresh paneer and cut it into desired-sized cubes or slices. Drain excess moisture: Place the paneer pieces on a paper towel or clean cloth to absorb any excess moisture. Gently press down to remove moisture.

Put Paneer In Warm Water

The water should be enough to completely cover all of the paneer cubes. If you soak the paneer in warm water for more than 5 minutes, it will soften more quickly. If you soak the paneer in warm water for too long, it will become too soft and will break when you use it in your recipe.

- Keep a bowl of lukewarm water by the side. Add a pinch of salt to it. - Soak the paneer in water immediately and keep it for around five minutes. - Strain the water, squeeze the paneer lightly and add to your favourite curry.

Simmering: Do not continue to boil the milk once it curdles completely. Immediately remove it from the heat and strain the milk. Otherwise, overcooking will yield an unpleasantly hard, crumbly cheese.

Make sure you do not put too much weight as it will dry out the paneer making it very crumbly. If you do not have time to wait for the water to drain out, you can continue to gently squeeze out all the water and then knead and shape it while still in muslin cloth.

Soak in Hot Water

Fill a medium size bowl with warm water (about 110 degrees F). Immerse the paneer cubes into the water, making sure all parts of the paneer are fully submerged. Allow to sit for 5-10 minutes, then drain.

10 minutes makes it extra soft and crumbly!

Hard paneer lasts longer than soft, so buy it as per your cooking schedule. * Soft paneer works well for salads and hard paneer works well for snacks and gravy dishes. * Paneer breaks easily, hence while cooking you must add it at the end; don't stir with paneer in the pan.

When paneer is stored in the refrigerator it becomes dry and hard in texture. To make the paneer soft,always soak the paneer in warm water for five minutes prior to cooking.

Use just the right amount of acids to curdle the milk. Using too much of acidic ingredient makes the chenna or paneer grainy and rubbery.

Which vinegar is best for paneer? ›

If you have run out of lemon juice, and have some white vinegar at home then it's the easiest way to make paneer at home. Put a large pan over medium flame and boil 1 litre of milk in it. While it's boiling, keep white vinegar ready in a bowl.

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).

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.

'Paneer ka pani' also known as whey water is a byproduct of the paneer making process. Generally, people discard this water after extracting paneer from it but it contains good amounts of protein and is not worth wasting. While paneer is popular in Indian cuisine, the nutrition packed whey water is often overlooked.

Add ½ - 1 cup water to a deep frypan and bring it to a boil. Turn off the heat and place a steamer tray or basket on top. Place the paneer on the tray and cover it with a lid. Leave aside for 10-15 minutes, until the paneer is softened.

Put the paneer block in it such that it is fully submerged in water. Now, close it with the top and put this in the fridge. The water in the bowl will keep the paneer moist and fresh for long. However, you will need to change this water every day if you would need it after a few days.

If paneer, which is a type of Indian cheese, is left in water for a long period of time, it will absorb water and become soggy and lose its texture. This is because paneer is a soft, fresh cheese that is made by curdling milk with an acidic agent like lemon juice or vinegar, and then draining the whey.