How To Fry Paneer Without Sticking

How To Fry Paneer Without Sticking

Frying paneer is a delicious way to add a crispy texture to this versatile Indian cheese. However, one common problem that many people face is the paneer sticking to the pan while frying. If you’ve ever experienced this frustration, worry no more! In this article, we will share some expert tips on how to fry paneer without sticking.

Choose the right paneer

When it comes to frying paneer, not all varieties are created equal. To avoid sticking, opt for firm paneer that has been refrigerated for a few hours. This will help the paneer hold its shape better during frying and reduce the chances of it sticking to the pan.

Use a non-stick pan or well-seasoned cast iron skillet

Avoid using regular frying pans or stainless steel pans as paneer tends to stick to these surfaces more easily. Instead, use a non-stick pan or a well-seasoned cast iron skillet. The non-stick surface or the seasoned cast iron will help prevent the cheese from sticking, ensuring an evenly cooked and crispy paneer.

Preheat the pan properly

Before placing the paneer in the pan, it’s crucial to preheat the pan properly. Heat the pan over medium heat for a few minutes until it’s hot. To test if the pan is ready, sprinkle a few droplets of water on the surface. If the water sizzles and evaporates immediately, the pan is hot enough for frying.

Oil the pan generously

To prevent sticking, make sure to oil the pan generously. You can use any cooking oil with a high smoke point like vegetable oil or canola oil. The oil creates a barrier between the paneer and the pan, preventing it from sticking. Consider using a silicone brush or a paper towel to evenly spread the oil across the pan’s surface.

Cut the paneer into even-sized pieces

When frying paneer, ensure that you cut it into even-sized pieces. This step is essential as it helps the paneer cook evenly and reduces the chances of sticking. Aim for bite-sized cubes or matchstick-sized slices, depending on your preference.

Maintain the right temperature

It’s crucial to maintain the right temperature while frying paneer. Too high heat can cause burning and sticking, while low heat can result in soggy paneer. Keep the heat at medium to medium-high and adjust as needed to achieve a golden brown, crispy exterior without sticking.

Give the paneer space

Overcrowding the pan can lead to paneer pieces sticking to each other. To prevent this, give each paneer piece enough space in the pan. Fry in batches if necessary, ensuring there is enough room between each piece for proper heat distribution and even cooking.

Flip gently and handle with care

When it’s time to flip the paneer, do it gently and handle the pieces with care. Using a spatula, carefully lift each piece, making sure not to scrape the bottom of the pan. This will help maintain the integrity of the paneer and prevent it from breaking or sticking.

Use a paper towel to blot excess oil

After frying, place the fried paneer on a paper towel-lined plate or tray to absorb any excess oil. Blotting the paneer will not only help remove excess oil but also reduce the likelihood of sticking.

• Choose the right paneer
• Use a non-stick pan or well-seasoned cast iron skillet
• Preheat the pan properly
• Oil the pan generously
• Cut the paneer into even-sized pieces
• Maintain the right temperature
• Give the paneer space
• Flip gently and handle with care
• Use a paper towel to blot excess oil

By following these expert tips, you can fry paneer without it sticking to the pan. Enjoy your perfectly crisp and flavorful paneer in your favorite dishes, from paneer tikka to paneer pakoras. Happy cooking!