A couple of weeks ago the ladies in our apartment decided to have a Chinese potluck. They asked me to make Chilly Paneer. Although I have been relishing it at various parties I had never really tried my hand at it. I just knew that this dish is dry and can be eaten as a starter.
I was confused about how to maintain that perfect texture of paneer. Those of you who have experimented with paneer will be aware of how difficult it is to cook paneer cubes well till inside as well as have them firm on the outside.
After interviewing a whole lot of people I found the trick. Its called ‘half-fry’. Here you need to shallow fry paneer fingers till they are exactly half done and pull them out.
Paneer’s behavior :
1) Deep frying paneer makes it go hard and brown.
2) Grilling paneer directly on tawa / hot plate will make it stick to the bottom
3) Cooking paneer directly without frying makes it brittle