To make पनीर soft while frying, ensure that the पनीर is at room temperature before frying. Also, coat the पनीर pieces in cornflour or arrowroot powder before frying, and fry them on medium heat for a shorter duration to prevent them from becoming tough. Additionally, avoid overcrowding the pan to allow each piece of पनीर to cook evenly and maintain its softness.

To prevent पनीर from crumbling, use full-fat milk and add lemon juice or vinegar to curdle it. Strain the mixture gently and press the curds lightly to remove excess whey, being careful not to apply too much pressure. Set the पनीर with a heavy object to shape it into a block and let it firm up. When handling or cutting the paneer, do so gently to maintain its integrity. These steps will result in पनीर that is soft, firm, and less likely to crumble.

If पनीर becomes hard after cooking, try soaking it in warm water for a few minutes to soften it. Alternatively, microwave the पनीर for a short duration to make it more tender. Finally, consider adding a bit of cream or milk to your dish to help soften the paneer and enhance its texture.

पनीर can become hard after frying due to overcooking or frying it at too high a temperature, causing the moisture to evaporate and the proteins to become tough. Additionally, if the पनीर is not fresh or has been stored improperly, it may lose its softness when cooked. To prevent this, fry the पनीर on medium heat for a shorter duration and ensure it’s fresh and properly stored before cooking.

Restaurant पनीर is often softer because it’s typically made with high-fat milk, which results in a creamier texture. Additionally, restaurants may use special techniques like soaking the पनीर in water or milk to keep it soft and tender. Lastly, they may cook the पनीर quickly over high heat to retain its moisture and prevent it from becoming tough.

Soaking पनीर before frying isn’t necessary, but it can help make it softer and prevent it from becoming too dry during cooking. If you prefer softer पनीर, you can soak it in warm water or milk for a few minutes before frying to improve its texture. However, if you want a firmer texture, you can skip this step and fry the पनीर directly.

To fry पनीर without melting, ensure the पनीर is firm and cold before frying. Cut it into cubes or slices and pat them dry with a paper towel to remove excess moisture. Heat oil in a non-stick pan over medium heat and fry the पनीर cubes or slices for a short duration on each side until they turn golden brown. Avoid overcrowding the pan and flipping the पनीर too often to prevent it from breaking apart or melting.

To fry paneer without sticking to the pan, use a non-stick or well-seasoned cast iron pan and preheat it properly before adding the paneer. Ensure the pan is evenly coated with oil or ghee before adding the paneer cubes or slices. Cook the paneer over medium heat and avoid overcrowding the pan, allowing each piece enough space to cook evenly and preventing them from sticking.

Putting paneer in water after frying is not necessary, as it can make the paneer soggy and affect its texture. Instead, transfer the fried paneer to a plate lined with paper towels to absorb any excess oil. Let it cool slightly before using it in your dish to maintain its crispy exterior and creamy interior.

People soak paneer in water before using it in dishes to make it softer and more tender. This helps the paneer absorb moisture, making it less likely to become dry or tough when cooked. Additionally, soaking paneer can remove any excess salt or acidity, enhancing its flavor and texture in the final dish.

Frying paneer does not destroy its protein content, but it can affect its texture and moisture content. High heat during frying can cause some moisture loss, making the paneer denser and slightly altering its nutritional profile. However, the protein content remains intact, providing the same nutritional benefits.

Frying paneer first depends on the recipe and your preference for texture. Frying paneer can give it a crispy exterior and enhance its flavor, making it a delicious addition to dishes like paneer tikka or chilli paneer. However, if you prefer a softer texture, you can skip frying and directly add paneer to curries or salads.

Fried paneer can be part of a healthy diet when consumed in moderation. While frying adds some extra fat and calories, paneer itself is a good source of protein and calcium. To make fried paneer healthier, use heart-healthy oils like olive oil, and pair it with plenty of vegetables in your dish.

Paneer can be eaten with a variety of foods, but it’s best to avoid combining it with foods high in oxalates, like spinach and beetroot, as it may hinder calcium absorption. Additionally, some people prefer not to combine paneer with citrus fruits or sour foods, as they can curdle the paneer. It’s also a good idea to avoid pairing paneer with heavy, rich sauces or dishes to maintain a balanced meal.

If your paneer tastes bitter, it could be due to several reasons. One common cause is using spoiled or sour milk to make the paneer. Additionally, excessive use of acidic agents like lemon juice or vinegar during the curdling process can result in bitterness. Lastly, overcooking the paneer or burning it while frying can also impart a bitter taste. To prevent this, use fresh milk, moderate amounts of acidic agents, and avoid overcooking the paneer.

Yes, it’s okay to keep paneer in the fridge to prolong its freshness. Store paneer in an airtight container or wrapped tightly in plastic wrap to prevent it from drying out or absorbing other odors in the fridge. Consume paneer within 3-5 days for optimal freshness, and if you don’t plan to use it within that time frame, you can freeze it for longer storage.

You can tell paneer has gone bad if it develops an unpleasant odor, changes color, or becomes slimy or moldy. Additionally, if the paneer tastes sour or bitter, it’s a sign that it has spoiled. When in doubt, discard any paneer that appears or smells off to avoid the risk of foodborne illness.

Paneer can turn yellow due to the presence of annatto, a natural food coloring commonly used to give it a yellow hue. Sometimes, paneer can also turn yellow if it’s made with milk from cows that have been fed a diet high in beta-carotene, which is found in green plants and can give the milk a yellowish tint. Additionally, if the paneer is exposed to air for a long time or is not properly stored, it may develop a yellowish color due to oxidation.