How to sear paneer for Indian dishes?

Question

Discover methods to sear paneer with great color and texture for Indian dishes.

Answer 1

To sear paneer, pat it dry, lightly coat it with oil and spices, and cook it in a hot pan until golden brown on all sides. This adds texture and flavor to paneer dishes.

Detailed Explanation:

Searing paneer involves creating a flavorful crust on the outside while keeping the inside soft. Here's a step-by-step guide:

1. Prepare the Paneer: Start by pressing the paneer to remove excess moisture. Wrap it in a clean kitchen towel and place a heavy object on top for about 15-30 minutes. This helps it brown better. After pressing, cut the paneer into your desired shape (cubes, triangles, etc.).
2. Season the Paneer: In a bowl, gently toss the paneer with a small amount of oil (such as vegetable or ghee) and your desired spices. Common spices include turmeric powder, red chili powder, garam masala, and salt. Be careful not to over-season, as the paneer will absorb the flavors.
3. Heat the Pan: Place a heavy-bottomed pan or skillet (cast iron works well) over medium-high heat. Add a tablespoon or two of oil or ghee to the pan and let it heat up until it's shimmering and almost smoking. The pan needs to be hot to achieve a good sear.
4. Sear the Paneer: Carefully place the paneer pieces in the hot pan in a single layer, ensuring they are not overcrowded. Avoid moving the paneer around for the first 2-3 minutes to allow a crust to form. Once golden brown on the bottom, gently flip the paneer and sear the other side for another 2-3 minutes. Repeat on all sides until evenly browned.
5. Remove and Use: Once the paneer is seared to your liking, remove it from the pan and set it aside. It's now ready to be added to your Indian dish, such as a curry or stir-fry.

Pro Tip:

Don't overcrowd the pan when searing the paneer. Overcrowding lowers the pan's temperature, resulting in steamed paneer instead of seared paneer. Sear in batches if necessary.