Cody Casey
Indian cuisine is renowned for its diverse and flavourful dishes, with paneer being a staple ingredient. Paneer is a type of cheese commonly used in Indian cooking, adding a creamy texture and mild flavour to various recipes. While it is traditionally fried, grilled, or barbecued, the question arises: can we cook paneer in a cooker? Let's delve into the world of paneer and explore the possibilities.
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What You'll Learn
Cooking methods: frying, grilling, barbecuing, boiling
Paneer is a versatile ingredient that can be cooked in various ways, including frying, grilling, barbecuing, and boiling. Each cooking method can be tailored to suit your taste preferences and the desired texture of the paneer.
When frying paneer, you can choose to pan-fry it with minimal oil or ghee, or batter fry/deep fry it to achieve a crispy texture. To prepare the paneer for frying, mix ground spices, rinse and slice the paneer, and then coat it with a dry spice mixture. Make sure your pan is hot before placing the paneer, and fry it on medium heat for 3-4 minutes without burning it. If you want to add lemon juice, dip the paneer pieces in lemon juice before coating them with the spice mixture.
Grilling paneer is a popular choice, as it is a cheese that doesn't melt and is perfect for the grill. To prevent sticking, which is a common issue when grilling paneer, use a marinade with oil, and preheat and oil the grill grates thoroughly. You can grill the paneer on a grill pan or an outdoor grill, where skewers can be used for easier flipping. For the marinade, a mixture of full-fat yogurt, salt, toasted and ground cumin, sweet paprika, turmeric, cayenne pepper, and grated ginger is often used.
Barbecuing paneer is also an option, where you can create delicious veggie kebabs by layering the paneer with peppers and onions. Marinating the paneer in a mix of soy sauce and honey adds flavour, and it is recommended to leave it in the marinade overnight for the best results.
Boiling paneer is a simple yet essential step in preparing this ingredient. It helps solidify and firm up the cheese, enhances its flavour, and removes excess salt. To boil paneer, use filtered or bottled water, and ensure the paneer is completely submerged in the water. Keep the heat low to prevent the paneer from breaking apart, and consider adding spices, lemon juice, or milk to the water for additional flavour.
These cooking methods showcase the versatility of paneer, allowing you to create a variety of dishes with different textures and flavours.
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Marinating paneer
If you're making a curry, you can marinate the paneer in yoghurt and spices, along with vegetables such as bell peppers and onions, before threading them onto skewers and grilling. This is known as Paneer Tikka, a popular North Indian appetiser.
Paneer is also a great option for vegetarians as a tasty alternative to meat in curries. It's a good source of protein and calcium, and it's versatile, as it can be pan-fried, barbecued, grilled, or added to curries.
For a simple marinade, you can use a mix of soy sauce and honey. Leave the paneer to marinate for a couple of hours, or overnight for a more intense flavour.
If you're using fresh paneer, make sure it's fully chilled before cooking, as it will be easier to work with. You can also add spices to the milk when making your own paneer at home.
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Making paneer at home
- Start by adding a tablespoon of water to a large pot to prevent the milk from sticking.
- Pour 2 litres of milk into the pot and place it on low heat. Bring the milk to a simmer, stirring occasionally to prevent it from sticking to the bottom of the pot.
- Once the milk comes to a simmer, add the lemon juice or vinegar to the hot milk and stir. You can also use yoghurt or citric acid diluted in water as your acidic ingredient.
- The milk should immediately begin to curdle, with the milk solids separating from the whey. If the milk doesn't curdle, gradually add a little more acid until it does.
- Once the milk curdles completely, turn off the heat and avoid cooking further to prevent the paneer from becoming hard.
- Pour some cold water or add ice cubes to the pot to stop the cooking process. Alternatively, transfer the paneer quickly to a colander lined with muslin cloth and rinse under cold running water.
- Ensure that there is no excess whey in the milk solids before setting. Hang the paneer for 30 minutes to drain completely; otherwise, it may break when added to sauces.
- The longer you hang the cheese, the firmer it will become. You can also press it with a weight to remove more moisture and create a firmer texture.
- Once the paneer has reached your desired texture, transfer it to an airtight container and store it in the fridge for up to 3 days.
Your homemade paneer is now ready to be used in a variety of dishes! You can use it in traditional Indian curries like Palak Paneer (spinach and cheese curry) or Matar Paneer (peas and cheese curry). It can also be grilled, barbecued, or pan-fried and served with spices and herbs. Enjoy experimenting with your homemade paneer and exploring its versatility!
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Storing paneer
Paneer is a perishable dairy product with a low shelf life, so it needs to be stored correctly to prevent spoilage, which can result in an unpleasant smell, taste, or even foodborne illnesses. It can also dry out and become rubbery if not stored correctly.
To store paneer in the refrigerator, it is recommended to keep it in its original wrapping until ready to use. If you have leftover paneer, you can wrap it tightly in plastic wrap or foil, then place it in an airtight container or freezer bag. It is advisable to use a clean, dry paper towel at the bottom of the container to absorb excess moisture, which can make the paneer go bad faster. You can also lightly salt the paneer before storing it to extend its shelf life.
When selecting a container, choose one that is the appropriate size for the quantity of paneer you are storing, with enough space to avoid overcrowding. It is also helpful to use a transparent, dishwasher-safe, or easy-to-clean container to prevent bacteria and food residue. Label the container with the date of storage to keep track of its freshness.
Another traditional method of storing paneer is to wrap it in a damp muslin cloth, which helps lock in moisture and prevent the paneer from drying out. However, this method may not keep the paneer fresh for as long as the airtight container method.
If you want to store paneer for several months, you can freeze it. It is recommended to wrap the paneer in a single layer of plastic wrap followed by a layer of foil to avoid freezer burn. Frozen paneer may change in texture and become more crumbly.
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Using paneer in curries
Paneer is a versatile, mild-tasting, soft yet firm Indian cheese that can be easily cooked in a pressure cooker. It is a great source of protein and calcium and pairs beautifully with spices, herbs, and tangy sauces.
When using paneer in curries, it is important to note that paneer is curdled with lemon juice instead of rennet, which prevents it from melting like other cheeses. This makes it a perfect addition to curries, as it can be added at various stages of the cooking process without worrying about it melting or falling apart.
- Traditional Indian paneer curries include methi paneer (fenugreek paneer curry), palak paneer (spinach and cheese curry), paneer makhani (paneer butter curry), and matar paneer (peas and cheese curry).
- Paneer can be added to curries in different forms—cubed, crumbled, or grated. Cubed paneer adds a nice texture to the curry, while crumbled or grated paneer can thicken the curry and make it creamier.
- Before adding paneer to a curry, it can be marinated in a mixture of spices, yogurt, or lemon juice to enhance its flavour. It can also be coated with a crunchy layer of sesame seeds or spices like paprika, which adds a crispy texture when fried.
- When adding paneer to a curry, it is best to do so towards the end of the cooking process. This ensures that the paneer does not overcook and become rubbery.
- For a creamy and rich curry, add cream, cashews, or almonds. These ingredients not only add flavour but also help to thicken the curry.
- If you want to add a tangy twist to your curry, try using tomatoes, which also enhance the colour of the dish.
- To make a healthier version of a paneer curry, you can substitute cream with yogurt or milk.
- For a more indulgent and flavourful curry, try adding butter or ghee.
- Remember to adjust the spices according to your preference. If you like it spicy, add red chilli powder, green chillies, or black pepper. If you prefer a milder curry, you can reduce the amount of spices and chillies used.
By following these tips and ideas, you can create delicious and flavourful paneer curries that are perfect for a vegetarian meal or a spicy treat!
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Frequently asked questions
Yes, you can cook paneer in a cooker. It is a very versatile Indian cheese that can be grilled, barbecued, pan-fried, or cooked in a curry.
Paneer is a fresh, crumbly, mild-tasting cheese that is often used in Indian cuisine. It is made by curdling milk with an acid such as lemon juice or vinegar, separating the curds from the whey.
There are many ways to cook paneer in a curry, depending on the dish. You can fry the paneer first and then add it to the sauce, or you can add it directly to the sauce without frying. In some dishes, you may need to cook the paneer in the sauce for a few minutes before serving to ensure it is heated through.
Yes, you can cook paneer in an air fryer. One method is to create an oil and spice mix, toss the paneer to coat it fully, and then air fry at 290 degrees for 6 minutes, shaking the basket a few times during cooking.
Yes, paneer can be cooked on a barbecue. You can grill paneer skewers on a medium heat for 5-10 minutes, or cook it in a barbecue or griddle pan after coating it in a tangy paste of coriander and mint.
