How To Keep Paneer Soft In Gravy?

Every dish of paneer is liked by people too much, but often, while making paneer, people face problems with it. Yes, and it is like sometimes the pieces of paneer put in the gravy, become tight, whereas soft paneer tastes good.

So in this blog post, we will discuss with you How To Keep Paneer Soft In Gravy?

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Why Does Paneer Get Hard in Gravy?

To understand how to keep paneer soft, it is helpful to first know why it hardens in gravy:

• Cooking at High Temperatures: Paneer is delicate and can harden if cooked for too long or on high heat.
• Loss of Moisture: When the paneer is overcooked, it loses its moisture, which can make it rubbery.
• Acidity Level: Some gravies with high acidity (such as tomato-based sauces) can make paneer hard due to the acid present in the tomatoes.

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How To Keep Paneer Soft in Gravy?

The following are ways to keep paneer soft in gravy.

1. Soak Paneer in Warm Water

One of the most common ways to keep paneer soft is to soak it in warm water before cooking. This technique hydrates the paneer and helps it retain its soft, fresh texture.

• Cut paneer into cubes of your desired size.
• Keep the paneer in a bowl of hot water for 10 to 15 minutes. Remember that the water should not be boiled.
• Drain the water and pat dry with paper towels before adding it to the gravy.

2. Marinate The Paneer

Marinating paneer in a light mixture of yogurt, spices, or milk can help it absorb moisture and flavor. This is especially useful in dry paneer dishes, but it can also be used in gravies.

1. Mix yogurt with spices like turmeric, red chili powder, and salt.
2. Coat the paneer cubes in the marinade.
3. Let it sit for 10-20 minutes to absorb the flavors and moisture.

3. Add Paneer at The End of Cooking

Adding paneer at the end of cooking makes it less hot and keeps it soft.

• Simmer the gravy well with all the other ingredients, so that it thickens and the flavors blend.
• Just 3-5 minutes before turning off the flame, add paneer and stir gently.

4. Do not Overcook Paneer

Overcooking paneer makes it tough to chew. To avoid this:

1. Use medium to low flame when adding paneer to the gravy.
2. Do not let it cook for more than 5 minutes, as it does not take much time to cook.

5. Blanch The Paneer

Blanching paneer helps retain moisture and maintain its softness in the gravy. Here is how to blanch paneer:

1. Bring water to a boil, then reduce the flame.
2. Dip the paneer pieces in hot water for 1-2 minutes.
3. Remove immediately and soak in cold water for a few seconds, then drain and set aside.
4. Add the blanched paneer to the gravy.

Blanching is especially useful for store-bought paneer, which is harder than fresh homemade paneer.

5. Use a Dairy-Based Gravy

Gravies containing cream, milk, or yogurt help maintain the tenderness of the paneer. Dairy makes the paneer rich and forms a protective layer around the paneer.

6. Add Cream or Milk

Adding cream or milk to the gravy can help the paneer stay soft due to its fat content. The fat coats the paneer, which helps retain moisture.

1. Add a few tablespoons of heavy cream or full-fat milk to your gravy.
2. Simmer slowly after adding the cream and avoid boiling, as high heat can cause the paneer to separate.

7. Yogurt-Based Gravies

Yogurt works well with paneer and can make it soft and creamy. To use yogurt:

1. Before adding the yogurt to the gravy, whisk it well so that the curds don’t curdle.
2. Keep the flame low while adding the yogurt to the gravy.
3. Keep stirring continuously until the mixture is combined.

8. Oil and Butter for Soft Paneer

Cooking paneer in a little oil or butter improves its texture and prevents it from becoming rubbery.

1. Lightly fry the paneer in oil or ghee until it turns golden on the outside.
2. Or else, heat oil or butter in a pan and add the paneer directly to the gravy.

This technique creates a light crust and adds a touch of flavor while retaining the moisture of the paneer.

9. Balance the Acidity in the Gravy

High-acid ingredients like tomatoes and vinegar can make paneer tough, as the acid denatures the proteins.

10. Use Tomato Paste or Puree Wisely

If you are making a tomato-based gravy, you can:

1. Cook the tomatoes well before adding paneer, make sure they are not too acidic, and simmer them till they become sweet.
2. Add a pinch of sugar to balance the acidity, which can help soften the paneer.

11. Balance with Cream or Milk

Adding cream or milk to balance the acidic elements can help keep the paneer soft.

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Homemade Paneer vs Store-Bought Paneer: What’s Better?

Homemade Paneer is generally softer than store-bought paneer and stays soft even in gravy.

1. To Make Homemade Paneer: Boil full-fat milk, add a few drops of lemon juice or vinegar, stir until curds form, and strain through a cheesecloth. Squeeze out excess whey, shape and refrigerate until firm.
2. Fresh homemade paneer often stays soft in gravy because it has more moisture.

If you’re using store-bought paneer, soaking, blanching, and marinating can be especially helpful.

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Storage and Reheating Tips

If you have leftover paneer gravy or you plan to cook in advance, here’s how to keep paneer soft during storage and reheating:

Storage Tips

• Store paneer gravy in an airtight container in the refrigerator.
• For best results, keep the paneer and gravy separate. Add the paneer to the paneer when you reheat it.

Reheating Tips

• Reheat the gravy separately on low flame.
• If the paneer pieces have hardened in the refrigerator, soak them in warm water for a few minutes.
• Add the paneer to the gravy once it is heated and cook on low flame for 1-2 minutes.

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Common Mistakes to Avoid While Cooking Paneer in Gravy

Despite the right tips and tricks, some common mistakes can make the paneer hard or change its taste. Here are some mistakes to avoid:

1. Do not Use Low-Fat Milk to Make Paneer at Home

Always use full-fat milk when making paneer at home. Low-fat milk will make the paneer dry and crumbly, which can easily turn rubbery when cooked in gravy. Full-fat milk produces creamier and more delicate paneer that holds up well in curries and gravies.

2. Don’t Skip Marinating (If the Recipe Calls for it)

In recipes that call for marinated paneer, such as some tikka or masala dishes, skipping this step can result in the paneer lacking in flavor and tenderness. Marinating softens the paneer and adds layers of flavor that make it even more delicious.

3. Avoid Boiling Paneer in Gravy

Boiling paneer in gravy can make it lose its tenderness. Even if you add it early in the cooking process, cook it on low heat rather than bringing it to a high boil. A high boil can make the paneer thick and less tasty.

4. Don’t Freeze Paneer in Gravy

Paneer doesn’t freeze well when it’s submerged in liquid, as its texture can get ruined and it can become crumbly when thawed. If you want to freeze a dish with paneer, it’s best to prepare the gravy, freeze it separately, and add fresh paneer when reheating.

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Additional Tips for Making Soft Paneer at Home

If you love fresh, soft paneer, making it at home can be a great way to control its quality and texture. Here are some more tips for making homemade paneer great:

1. Use Lemon Juice or Vinegar Wisely

Adding too much lemon juice or vinegar can make the paneer too crumbly. To get a balanced consistency:

• Start by adding a small amount of acid, and add more only if the milk doesn’t curdle right away.
• Strain the curdled milk immediately so that excess acid doesn’t affect the texture.

2. Don’t Press the Paneer Too Hard

Pressing the paneer too hard can remove too much moisture, making it hard and dry. If you’re planning to use it in a gravy, lightly press the homemade paneer for only 30 minutes. This will retain some of the moisture, keeping it soft and tender.

3. Refrigerate Before Cutting

After making homemade paneer, it is best to refrigerate it for at least an hour before cutting. Chilling makes it firm enough that it holds its shape and doesn’t become too hard.

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Delicious Paneer Additions for Extra Softness

Paneer is delicious on its own, but a few additions can enhance its softness and flavor:

1. Cashew or Almond Paste

Adding cashew or almond paste to the gravy can give it a creamy and rich texture that goes very well with the soft paneer. Here’s how to make it:

1. Soak cashews or almonds in warm water for 15-20 minutes.
2. Make it into a smooth paste and add it to the gravy along with cream or milk.
3. Mix well till it dissolves and then add paneer.

This nut paste thickens the gravy and adds a delicate sweetness that keeps the paneer tender.

2. Fenugreek Leaves (Kasuri Methi)

Kasuri methi or dried fenugreek leaves add a slight bitterness and depth of flavor to the gravy. Crush the leaves lightly before adding them to the dish. This enhances the richness of the paneer and makes the gravy taste more balanced.

3. Saffron and Cardamom

For a royal touch, add a few strands of saffron soaked in hot milk and a pinch of cardamom powder to the gravy. This combination enhances the flavor and adds a luxurious creaminess that can help keep the paneer soft. These ingredients work particularly well in Shahi Paneer and other Mughlai-style dishes.

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Conclusion

Here, we have discussed “How To Keep Paneer Soft In Gravy?” Making soft, creamy, melt-in-your-mouth paneer dishes is possible with the right technique and careful handling. From blanching and soaking to using dairy-based gravies and balancing the acidity, every tip ensures that your paneer stays soft in any dish you make. Whether you are making a delicious Paneer Butter Masala or a flavorful Paneer Tikka Masala, these steps will help you make a restaurant-quality paneer at home. Enjoy experimenting with these methods and savor every bite of your delicious, soft paneer dishes!

So I hope you must have learnt something new from this article. If you liked this post, then definitely share it on your social media.

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Frequently Asked Questions