Love Paneer, but don't have time to make your own? Don't like the chewy and rubbery texture of store-bought paneer? This hack will have your paneer soft and delicious.
In every gravy paneer-based dish, I make sure to boil my paneer. It makes the world of a difference. The cubes are much softer and soak up the gravy beautifully. I use this hack for my palak paneer, paneer makhanwala, paneer tikka. You name it- if there is cubed paneer, its definitely boiled for that soft, pillowy texture. Pictured are the no-marinate paneer tikka wraps.
Paneer Hack: How to make store-bought panner soft
What you will need
Block of Paneer (I like Swad or Nanak foods)
Pot
Water
Tongs
Cutting Board
Knife
Directions
In a pot, add enough water to cover your panner slab. I prefer to use the Nanak Malai Paneer or the Swad Paneer. Since paneer is consumed weekly, I freeze my slabs of panner and boil them when ready (without having to thaw).
Bring water to a boil. Boil until the center of the slab is soft. Your knife should be able to go through the paneer gently.
Remove the pot off the heat. Don't remove the paneer from the hot water just yet. (If you let the paneer cool and then add to the gravy, it ends up going back to that rubbery texture.)
When your gravy is ready, remove paneer from the hot water with tongs and cut into cubes. Add immediately to your desired gravy. Let the paneer simmer in the gravy for a few minutes so it can absorb that flavor. Enjoy!
do you ever fry the paneer following the boil method?