Join me as I explore the secrets to How to Soften and Make Crispy Pan-Fried Paneer. In this blog post, I’ll show you how to make paneer soft and then fry it to crispy perfection. This is a perfect Indian appetizer or perfect addition to any curry.
WHAT IS PAN-FRIED PANEER?
Learn How To Soften and Make Crispy Pan-Fried Paneer. Making perfect pan-fried paneer is simpler than it seems! The key is understanding the process to avoid that rubbery texture you often get at restaurants. This method guarantees a crispy, golden-brown exterior with a tender, melt-in-your-mouth center. At its core, pan-fried paneer is just shallow-frying paneer pieces to perfection!
I first learned about softening paneer from my husband, whom I lovingly call the "King of Paneer Dishes." I usually avoid ordering paneer at restaurants because of its rubbery texture. But when I tasted the paneer he made at home, it was soft and delicious. Curious about his secret, I asked him to share it—and now, I’m sharing it with you!
His trick? Simply cut the paneer into cubes (or any shape) and soak them in salted water. This simple step transforms the texture, giving you an incredible paneer experience. After soaking, shallow-fry or pan-fry the cubes to achieve the perfect crispiness.
Follow this method, and you’ll never look at paneer the same way again! From there on you can make mouthwatering Paneer recipes.
INGREDIENTS
- Paneer- Cut the Paneer in cubes prior to soaking it in warm water.
- Oil- any neutral oil will be suitable for this recipe.
- Salt- I used kosher salt.
- Water- Room temperature water would be fine for this recipe.
SOFTEN THE PANEER!
Cut the paneer in cubes or any shape that you want.
Soak the paneer in warm water.
Drain the salt water and rinse the paneer with water before pat drying with a paper towel.
HOW TO MAKE PAN-FRIED PANEER?
Add oil.
Now add paneer.
Fry them on top and bottom only.
HOW TO STORE PAN-FRIED PANEER?
My husband often makes pan-fried paneer in advance. If he plans to use it within a few days, he stores it in the refrigerator, where it stays fresh for about 3–4 days. For longer storage, he freezes it, and it lasts for 1–2 months.
When he’s ready to use the frozen paneer, he simply thaws it. If he wants to add it to a curry like Palak Paneer or Butter Paneer, he just mixes the thawed paneer directly into the curry—it’s that simple!
TIPS
- Always cut the paneer into pieces before frying; frying the whole block will result in uneven cooking.
- Be careful not to overcook the paneer.
- Make sure to pat the paneer dry before frying to prevent oil splashes.
WHAT TO SERVE WITH THIS RECIPE?
Pan-Fried Paneer can just stand alone as a mouthwatering appetizer but it can be serve with Green Chutney.
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Let's Make Pan-Fried Paneer!!!
How to Soften and Make Crispy Pan-Fried Paneer
Ingredients
- 1 cup water
- 1 tsp kosher salt
- 1 lbs paneer cut in any shape
- 2 tbsp olive oil or any neutral oil
Instructions
Softening the Paneer
- In a bowl, add paneer, water, and salt.
- Gently mix it and let the Paneer soak in salt water for 15 minutes.
- Drain the salt water and rinse the Paneer with fresh water.
- Next with a paper towel pat dry the Paneer.
Frying the Paneer
- In a medium frying pan, add oil, on medium heat, and let it heat up.
- Once it's heated, add in the Paneer and let it turn golden brown on 2 sides.
- Take the Paneer out in a plate.
- Turn off the stove.
- Serve it immediately with some delicious Green Chutney.
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