Here are some tips and tricks on how to make paneer soft before cooking. Whether it's frozen or straight out of the refrigerator, these fail-proof ways ensure a soft and spongy texture for this creamy Indian cheese.
Use these tried and tested tips to soften a whole block or paneer cubes and use them in your favorite paneer recipes.
Paneer has been a staple in my home for as long as I can remember. It is slightly sweet and creamy and makes a wonderful high-protein dish when I want to keep the meal vegetarian.
That being said, to keep the integrity of the paneer's milky-soft texture, it must be softened prior to cooking unless it is freshly made.
Let's discover how to do it by following any one of the four methods, including my go-to method for softening paneer.
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What is Paneer?
Paneer, also known as Indian cottage cheese, is a soft, non-melting, chewy-yet-firm fresh cheese. There is no aging or culturing required, meaning it can be eaten right away.
Here is a detailed recipe on how to make paneer at home using just 2 ingredients.
How to Soften Paneer
Paneer is best softened prior to cooking so that the creamy cheese can soak up even more of the spices and seasonings during cooking. Here are my favorites methods for softening paneer straight from the fridge:
1. Cut in Cubes
Cut the whole paneer into 1-inch cubes. Leave it on the kitchen counter for at least 30 minutes, and up to 2 hours.
2. Soak in Hot Water
Fill a medium size bowl with warm water (about 110 degrees F). Immerse the paneer cubes into the water, making sure all parts of the paneer are fully submerged.
Allow to sit for 5-10 minutes, then drain.
3. Steam It
Add ½ - 1 cup water to a deep frypan and bring it to a boil. Turn off the heat and place a steamer tray or basket on top.
Place the paneer on the tray and cover it with a lid. Leave aside for 10-15 minutes, until the paneer is softened.
4. Boil It
Add 2 cups of water to a small saucepan and bring to a boil. Drop in the paneer cubes and boil for 30 seconds - 1 minute.
Strain and immediately set in a bowl of cool water for 10 minutes. Drain and proceed with your recipe.
5. Pan Fry It
Set a medium non-stick skillet over medium-high heat. Add 1-2 tablespoons oil or ghee, and allow to heat for 1 minute.
Add paneer cubes and toss every 10-15 seconds, until the paneer is soft and the edges are a light golden brown. This should take about 2-3 minutes in total.
My preferred way: Soaking in hot water for 10 minutes. This is the most hassle-free way to soften paneer.
How to Soften Frozen Paneer
For best results, thaw frozen paneer overnight in the refrigerator. If you don't have time for that, leave it out at the counter for a few hours until it thaws partially. Now follow one of two ways:
Soak it
Heat water in a bowl until it's lukewarm. I microwave the bowl for 1 minute or so. Feel free to heat it in a saucepan. Now soak paneer in the warm water for 15 minutes, until it thaws completely.
If the paneer block isn't completely thawed, change the water and repeat the process for an additional 10 minutes.
Steam it
Add ½ - 1 cup of water to a deep frypan and bring it to a boil. Turn off the heat and place a steamer tray or basket in that. Place the paneer block on that and cover the lid. Leave it aside for 10-15 minutes, or until the paneer thaws.
Note: This method works best for pre-cut paneer cubes.
Pro Tips & Notes
- Soaking: Do not soak the paneer for more than 10 minutes, or it will break down and lose its taste and texture.
- Boiling: Soaking the paneer in cool water after boiling keeps it soft during cooking. Otherwise, it will turn hard and rubbery.
- Pan frying: Keep in mind that pan frying will add an additional amount of fat and calories.
- Frozen: It is best to thaw the paneer overnight in the refrigerator, or on the kitchen counter for 2-3 hours.
Frequently Asked Questions
Heating paneer without softening will cause it to become hard and rubbery since cooking evaporates some of the moisture content. Follow one of the softening methods above before adding to your recipe.
Simply soak fried paneer in a bowl of lightly salted warm water for 10-15 minutes. Once soft, press the paneer cubes to remove excess water and serve.
Softening the paneer prior to cooking prevents that unwanted chewy, rubbery texture. Soften it by following the cut, soak, steam, boil or pan-fry softening methods.
Latest Paneer Recipes
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📖 Recipe
How to Make Paneer Soft
Ingredients
- 8 oz paneer
Instructions
Thaw Frozen Paneer (if necessary)
- For best results, thaw frozen paneer overnight in the refrigerator. If you don't have time for that, leave it out at the counter for a few hours until it thaws partially.
Cut in Cubes
- Cut the whole paneer into 1-inch cubes. Leave it on the kitchen counter for at least 30 minutes, and up to 2 hours.
Follow ONE of the following ways:
Soak in Hot Water
- Fill a medium size bowl with warm water (about 110 degrees F). Immerse the paneer cubes into the water, making sure all parts of the paneer are fully submerged. Allow to sit for 5-10 minutes, then drain.
Steam
- Add ½ - 1 cup water to a deep frypan and bring it to a boil. Turn off the heat and place a steamer tray or basket on top.
- Place the paneer on the tray and cover it with a lid. Leave aside for 10-15 minutes, until the paneer is softened.
Boil
- Add 2 cups of water to a small saucepan and bring to a boil. Drop in the paneer cubes and boil for 30 seconds - 1 minute.
- Strain and immediately set in a bowl of cool water for 10 minutes. Drain and proceed with your recipe.
Pan Fry
- Set a medium non-stick skillet over medium-high heat. Add 1-2 tablespoons oil or ghee, and allow to heat for 1 minute.
- Add paneer cubes and toss every 10-15 seconds, until the paneer is soft and the edges are a light golden brown. This should take about 2-3 minutes in total.
Notes
- Soaking: Do not soak the paneer for more than 10 minutes, or it will break down and lose its taste and texture.
- Boiling: Soaking the paneer in cool water after boiling keeps it soft during cooking. Otherwise, it will turn hard and rubbery.
- Pan frying: Keep in mind that pan frying will add an additional amount of fat and calories.
- Frozen: It is best to thaw the paneer overnight in the refrigerator, or on the kitchen counter for 2-3 hours.
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