Benefits of Frying Paneer

Paneer is a soft, fresh cheese commonly used in Indian cuisine. It is made by curdling milk with an acid, such as lemon juice or vinegar, then draining the curds and pressing them to form a solid block.

Paneer has a mild flavor and a firm texture, making it versatile for various dishes. It can be cubed and added to curries, grilled, or used in salads. Rich in protein, it is a popular choice for vegetarian meals and is enjoyed worldwide. 

You can buy paneer in the form of blocks or cubes and always chilled or frozen. Some of the popular North Indian dishes that use paneer are Palak Paneer, Paneer Butter Masala and Shahi Paneer. 

Frying paneer lightly before soaking it in water serves a few beneficial purposes:

Frying paneer helps to create a slightly crispy outer layer, which can enhance its texture. When you soak it afterward, the paneer retains some of that crispiness while also becoming softer, making it more enjoyable to eat.

The frying process can help develop a richer flavor in the paneer due to the Maillard reaction, which occurs when proteins and sugars in the paneer are exposed to heat. Soaking it in water afterward allows the paneer to absorb some flavors from the water, especially if you’ve added spices or herbs to it.

Soaking the fried paneer in water helps to ensure that it retains moisture, making it less likely to dry out in the final dish. Squeezing off the excess water afterward ensures it doesn’t become too soggy while still allowing it to remain moist.

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