How do I ensure paneer absorbs the flavor of the gravy instead of just sitting in it?

Question

How do I ensure paneer absorbs the flavor of the gravy? Learn the techniques to make your paneer soft and flavorful, not just a block in sauce.

Answer 1

To help paneer absorb gravy flavors, lightly sauté or shallow fry it before adding it to the gravy. You can also marinate the paneer in a spice blend or a portion of the gravy for at least 30 minutes before cooking.

Detailed Explanation:

Paneer, being a fresh cheese, has a relatively neutral flavor and a dense texture. This means it doesn't readily absorb flavors like other ingredients. Here's a breakdown of how to improve flavor absorption:

1. Sautéing or Shallow Frying: Lightly sautéing or shallow frying the paneer creates a slightly porous surface. This allows the gravy to penetrate the paneer more effectively. Don't overcook it, as it can become rubbery. A light golden-brown color is sufficient.

2. Marinating: Marinating the paneer is a highly effective method. You can use a simple marinade of ginger-garlic paste, turmeric, chili powder, and a little yogurt. Alternatively, you can use a small portion of the gravy itself as a marinade. Marinate for at least 30 minutes, or even longer for better results.

3. Poking Holes: Before adding the paneer to the gravy, gently poke a few holes in each piece with a fork. This creates channels for the gravy to seep into.

4. Simmering: After adding the paneer to the gravy, simmer it gently for a few minutes. This allows the paneer to soak up the flavors without becoming too soft or breaking apart. Avoid vigorous boiling.

5. Using Fresh Paneer: Freshly made paneer tends to absorb flavors better than store-bought paneer, which can sometimes be drier.

Pro Tip:

Avoid adding paneer to a gravy that is still very hot and vigorously boiling. The high heat can cause the paneer to become tough and prevent it from absorbing flavors properly. Let the gravy simmer down a bit before adding the paneer.