Cheese in Indian Cooking: Paneer, Substitutes, and How It's Used
When you think of cheese, you might picture cheddar or mozzarella—but in Indian kitchens, paneer, a fresh, unaged cheese made by curdling milk with lemon juice or vinegar. Also known as Indian cottage cheese, it's the backbone of dozens of vegetarian dishes, from creamy paneer tikka masala to crispy paneer pakoras. Unlike Western cheeses, paneer doesn’t melt. It holds its shape when fried, grilled, or simmered in gravy, making it perfect for quick weeknight meals or festive feasts.
Paneer isn’t just a protein—it’s a kitchen staple that connects to other everyday ingredients. If you’ve ever wondered why store-bought paneer turns hard, it’s because of how it’s pressed and stored. Homemade paneer, made from slightly soured milk, stays soft and absorbs flavors better. You don’t need fancy tools—just milk, an acid, and a cloth. And if you can’t find paneer? Many people use firm tofu or even halloumi as substitutes, though none replicate its mild, milky taste exactly. The real trick? Knowing when to soak it in warm water to revive its texture.
Cheese in India doesn’t stop at paneer. It shows up in sweets like rasgulla, where it’s soaked in syrup, and in snacks like cheese-stuffed parathas. Even when people say "cheese" in India, they usually mean paneer. But here’s the thing: not all milk-based curds are paneer. Spoiled milk? That’s dangerous. But milk that’s naturally fermented over a day or two? That’s the secret to perfect homemade paneer. And if you’re wondering if paneer is healthy, it’s packed with protein and calcium—but only if it’s fresh. Ten-day-old paneer? Skip it. Your gut will thank you.
What you’ll find below isn’t just recipes. It’s the real talk about cheese in Indian homes: how to make it, how to fix it, when to avoid it, and what to use when it’s not available. From why paneer gets rubbery in restaurants to how foreigners describe it overseas, these posts cut through the noise. No fluff. Just what works in your kitchen.
