To make paneer less watery and more firm, follow these steps with
matar paneer recipe. Firstly, ensure that the milk you use is full-fat, as it yields a denser paneer. When curdling the milk with lemon juice or vinegar, let it sit undisturbed for a few minutes to allow the curds to form properly. After straining the curds through a cheesecloth, rinse them with cold water to remove any excess acidity. Then, gather the corners of the cloth and gently squeeze out excess liquid without applying too much pressure, as this can make the paneer dry. Finally, press the wrapped paneer under a heavy object like a cast-iron skillet for about 30 minutes to an hour to expel any remaining moisture. Following these steps ensures a firm and less watery paneer for your matar paneer dish.
