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Writer's pictureDeepti Punjabi

Paneer Hack: How to make store-bought paneer soft?

Updated: Mar 1, 2022

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

  1. 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).

  2. 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.

  3. 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.)

  4. 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!

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2 Comments


do you ever fry the paneer following the boil method?

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I generally haven't had to fry the panner after boiling. I find people fry the paneer when they are trying to get rid of the chewiness of store-bought paneer. I would avoid frying after boiling, because it would be a mess with the oil splatter after submerging the paneer in the water.

Hope this helps!

Happy Cooking

Best,

Deepti

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