Khana- Indian Recipes, Ingredients and Indian Food Guide - Pongal Recipes

Method

Step 1: Cut paneer into as per recipe requirement
Step 2: Heat oil in Kadai- for about 3 minutes (or) nosmoke should bee seen.
Step 3: Gentle slip the pieces in oil, fry light colour and remove, Drain off excess oil.
Step 4: Should not fry deep colour. If it becomes dark colour, paneer it will comes hard and loose its texture. If it is boiled a long time, it will lose its shape also.
Step 5: Immerse completely in warm water till required in the recipe, which helps to keep paneer soft.
Step 6: In most of the recipes, used paneer it is added only just before removing from fire.