Want to have soft paneer even after storing in fridge? Chef Ajay Chopra reveals just how to do it

This trick will ensure that your paneer stays soft and does not go bad in the fridge, even for the next 2-3 days, otherwise, it will lose its structure and be unfit for eating.

By: Lifestyle Desk

New Delhi | September 30, 2023 07:45 PM IST

3 min read

Here's how to store paneer in your fridge. (Source: Instagram, Pixabay)

If you’re sick of your paneer turning chewy in the fridge, you’ve come to the right place. Paneer tastes best when it is soft and pillowy but keeping it in the fridge can often make it hard, so here’s a chef-approved tip you can use to keep it soft.

Chef Ajay Chopra recently took to YouTube to share a tip on how to keep your paneer soft. He explained that when you buy paneer from a market, you don’t know how many people may have touched it. So, it is important to wash the slabs of paneer 2-3 times before doing anything to it so the impurities, if any, can be rinsed away.

Paneer is one of the most commonly utilised ingredients in Indian cuisine. It is incredibly versatile and can be used in a wide range of meals. It is also an excellent source of protein. This is another reason Chopra stated that washing the paneer is vital, as proteins go bad faster.

After you have washed your paneer, you can pour some fresh water into a bowl. Mix some salt and turmeric in the water and then leave the paneer inside the bowl, it should be fine. Chopra added that this mixture with paneer can be stored in the fridge as it is.

This trick will ensure that your paneer stays soft and does not go bad in the fridge, even for the next 2-3 days, otherwise, it will lose its structure and be unfit for eating.

Chef Ajay Chopra has previously hosted seasons 1 and 2 of Master Chef India. Earlier in September, he served a unique millet-based treat to foreign guests during the G20 Summit in New Delhi.

Calling the opportunity to serve the distinguished guests an “extraordinary experience that left an indelible mark on his culinary career”, Chopra had revealed to indianexpress.com that the menu aimed to “represent the essence of India’s culinary traditions while catering to the diverse palates of the visitors”.

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Talking about his reinterpretation of “Indian desserts in a fresh and innovative way”, Chopra had shared that he prepared a delightful sweet dish from Bihar, thekua, and transformed it into a cracker. Akshata Murty was also happy to try the unique ‘thekua’ cooked by chef Ajay Chopra.

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