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Curd marinated paneer

How to marinate paneer with curd | Paneer with curd marination

Do you want to know how to marinate paneer with curd? paneer is a variety of Indian cheese which is made from milk and also known as cottage cheese.

Paneer is so popular among the people of India that you will definitely find it in any restaurant or party menu. You can make paneer very easily at home as well for which you will need only milk and lemon or white vinegar.

There are many paneer kebab recipes in Indian cuisine which are well-liked by the people. It is the marination that adds flavor to the kebabs but some people do not know how to marinate paneer with curd.

Here I am going to tell you how to use curd-based marination for all those paneer kebabs which are going to broil in the tandoor (clay oven).

There are some ingredients which will be needed for all type of paneer kebab marination.

Hung curd – Hung curd is the base of any tandoori kebab marination whether you are making paneer or meat. The main purpose of using hung curd is it gives thick consistency to the marination and it sticks easily on the kebab.

If you are making marination for meat then the curd will help as a tenderizer and keep the juices intact.

Now you must be wondering if we can use plain curd for the marination. sure, you can but you will not get the desired thickness of the marinade because plain curd contains some amount of water as well.

How to make hung curd at home

It is very easy to make hung curd at home, but you will need only home-prepared curd for that because hung curd cannot be prepared from the curd found in the market.

As soon as your curd is ready just hang it overnight in a muslin cloth but make sure not to beat it. (gently transfer it in the muslin cloth)

Cooking oil – Just like curd, oil is also used for all types of marination. Although you can use any variety of oil, it depends on the type of marination such as mustard oil is used to make Kasundi, Sarson, Lehsooni, Hchari and Hariyali marinade, so that its taste can be enhanced.

Using oil in the marination will keep paneer juicy and emerges the flavour of the spices.

Cooking cream – Cream is used to keep kebabs moisturized and gives smooth texture to the marinade and a smooth marinade is easy to smear on the kebabs.

Ginger garlic paste – It adds a distinctive flavour to the kebabs and also tenderize the meat.

Crushed black pepper can be used for all the paneer marination (do not use pepper powder). If we use a powdered form of black pepper then it may change the flavour and colour of the marinade (use dry roasted black peppers).

Crushed roasted cumin seeds also give a good flavour to the marinade but use very less quantity or else it may become bitter.

Black salt has a unique smell and taste, it can be used for all marinades.

Dry mango powder (Amchoor Powder) – kebabs are eaten as an appetizer so it must have a piquant taste.

Turmeric powder and red chilli powder is used to give the desired colour to the marinade. To give brightness to the marinade pour hot oil on the spices.

How to marinate paneer with curd

  • Initially wash paneer thoroughly and cut it into 2 inch big cubes.

  • Sprinkle a little salt and chili powder on the paneer cubes and keep them at room temperature to let it release water.

  • In a big bowl, rub hung curd with your palm to make it smooth. Add all the spices, ginger garlic paste, and add hot oil to it.

  • Add little cooking cream and mix it well but make sure the marinade should not be runny.

  • Taste the seasoning of the marinade and gently smear it on the paneer cubes.

  • Now keep the marinated paneer in the refrigerator for at least 5 hours.

  • Thread the paneer cubes in the skewer and broil it in the tandoor or barbecue.

Note

  •  All these ingredients which I have mentioned above will definitely go in all kebab marinade.

  • You can turn this marinade into any other, just by adding the main flavoring ingredient.

    For example – for making Hariyali marinade add mint, green chili, and green coriander paste, for Lehsooni marinade just add more of garlic juice.

  • Oil roasted gram flour can also be used for the thickening of the marinade.

  • Always leave the paneer at room temperature before marinating. This process will release water from paneer and good for the absorption of spices as well.