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Frozen paneer may not be exactly the same as fresh paneer, but it can still be usable in many dishes. If you're planning on freezing paneer, be sure to follow the proper steps for freezing and thawing it to ensure it retains as much flavor and texture as possible. With these tips in mind, you can extend the shelf life of your paneer and enjoy.
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Take a lined baking tray and place your paneer cubes in a single layer and place this in the freezer for 3 to 4 hours until your cubes are frozen solid on the outside. They don't need to be frozen through. Bag Up. Remove the cubes from the freezer and place them into a zip lock bag. Squeeze as much air out as possible.
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Cut the paneer into cubes or slabs, depending on your preference. Place the paneer pieces on a tray lined with baking paper. Freeze the tray for about 2 hours or until the paneer is fully frozen. Transfer the frozen paneer pieces into a freezer bag or an airtight container. Label the bag or container with the date and place it back in the freezer.
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Heat about a tablespoon of oil in a non-stick pan, and fry the paneer pieces in batches till lightly browned on all sides. Remove from heat and keep aside. Heat the remaining oil in the same pan and add in cumin seeds. Once they start to sizzle, add in the onions, ginger and garlic. Fry the onions, ginger and garlic till fragrant and lightly.
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Prepare the saag paneer gravy. Heat 2 tablespoons of oil in a large skillet over medium-high heat. Add the cumin seeds, and fry for a minute until the cumin seeds start to splutter and release their aroma. Add the sliced garlic and ginger and sauté till the garlic turns light golden and releases its aroma.
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Prepare the spinach puree. In a large pan, place the frozen blocks of spinach and cover with the lid; turn on the heat to low and allow the spinach to defrost, but not cook. This should take about 8-10 minutes. Once the spinach cubes are defrosted put them in a self-standing blender jar and set aside, without blending.
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Cut the paneer into bite-size cubes or slices. Take a lined baking tray and lay out the paneer pieces in a single layer. Place the tray in the freezer for around 3 hours, until the paneer is frozen on the outside. Tip the cubes into a zip-lock bag and expel as much air as possible before tightly sealing it.
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Saute till raw garlic smell disappears. Stir in the the tomato puree/paste & mix. Add all the ingredients listed under "Dry Indian Spices" along with salt and pepper powder. Add ketchup (optional but highly recommend) & mix. Cook for a few seconds and then add the paneer cubes and peas along with 1 cup of water.
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Allow the paneer cubes to freeze for more than 2 hours. This way the paneer will start to freeze from the outer region. It is okay if your paneer remains a little bit soft from the core. Now take out the baking tray from the freezer and add the frozen paneer cubes into air-tight bags/ziplock bags.
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Another convenient way to defrost paneer is by cooking it from frozen: Start by washing the frozen paneer under cold water to remove any ice crystals. Cut it into desired shapes or cubes and place it in a microwave-safe container. Microwave on high for about 10 to 15 minutes, depending on the quantity and the power of your microwave.
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Thaw frozen spinach at room temperature. Bring about 3 cups of water to boil. Add the chopped spinach and boil it for a minute. Drain the spinach and set is aside to cool. Next, cut paneer into bite size pieces and set aside. Rinse it in some water. Blend spinach, tomato, garlic, green chili and cumin seeds into a puree.
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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.
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Step by Step Process. Step 1: Fill a large bowl with ice water. Submerge the paneer in the ice water. Step 2: Let it sit for 5 minutes to defrost. Step 3: Remove the paneer and pat it dry with a paper towel. You can now use the paneer in any recipe that calls for it!
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Set aside and start working on the filling. Heat oil in a pan on medium heat and then add chopped onions, and chopped green and red bell peppers to it. Cook for 3 to 4 minutes until the veggies soften up. Then add the corn and cubed paneer and stir. Add in the schezwan chutney and stir to combine.
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Add garlic and ginger, cook for 2 minutes. Add the tomato and chilli, cook for 3 minutes on a medium heat. Add spinach: Add about 1/3 of the spinach - or as much as you can handle in the pot (!) - and stir until wilted. Then add more spinach along with the water, cook again until wilted.
