Samosa secrets unveiled: Shaping & deep frying must-knows
From light burji to rich gravies like Palak Paneer and Paneer Butter Masala, to even stir fries like Paneer Chilly and Paneer Manchurian, paneer has always been an Indian household favourite.
While there are numerous recipes, there is however one cooking secret which gives the paneer its ideal creamy, soft deliciousness. Here’s how you can make it at home in a jiffy:
In a thick bottom sauce pan, put 1 litre full cream milk for boiling.
As soon as the milk boils, put the flame off. Make sure you don't prolong the boiling process
Now, start adding vinegar and stir in the milk.
Time to separate the whey using muslin cloth.
Start rinsing it with water (room temperature) to discard/ neutralize the flavour of vinegar.
Tie it in a muslin cloth and hang it till all the excessive water drips.
Once the water drains out, put a heavy weight on the pouch (potli) to set the paneer. Allow it to rest for 20-30 mins.
Creamy soft paneer is ready to be added to a rich, delicious gravy of your choice.
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