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Paneer Substitute (For Curries, Stir Fry, Grilling, & Sweets)

Paneer, a versatile and beloved ingredient in South Asian cuisine, is known for its creamy texture and mild flavor. However, there are instances where you might want to explore alternatives. Here, you can find a variety of alternatives for paneer you can use!

Prep Time
10 mins
Total Time
10 mins
Course: Condiments
Cuisine: Indian

Ingredients

  • extra firm tofu
  • Queso Panela
  • halloumi cheese
  • cottage cheese
  • ricotta cheese
  • queso blanco
  • Homemade Paneer

Instructions

    Cup of Yum
  1. Extra firm tofu has a similar texture to paneer when pressed. Press the tofu to remove excess moisture, and then cut it into cubes. Tofu works well in Indian curries like paneer tikka masala, palak paneer or paneer tikka. Tofu can also be crumbled to use in recipes such as paneer bhurji and paneer paratha.
  2. Queso Panela is made by curdling milk with rennet and pressing the resulting curds into a block. It can be baked, fried, grilled, or added to a sauce. Note: As panela cheese is made with rennet (animal or vegetable), it may not be vegetarian depending on the rennet used.
  3. Halloumi is a semi-hard cheese usually made with sheep’s or goat’s milk. It has a similar firmness to paneer. It’s known for its ability to hold its shape when cooked. However, the taste is different compared to paneer and saltier. Consider soaking it in water for about 30 minutes before using to reduce its saltiness.
  4. Cottage cheese has a moist and wet texture compared to the firmer, pressed paneer commonly used in Indian cuisine. You might want to press the cottage cheese in a clean cloth for 1-2 hours to remove excess moisture and achieve a firmer texture. It could then be used in recipes where crumbled paneer is used.
  5. Ricotta cheese has a wet, crumbly texture and does not look like paneer. However, it is a good substitute in dessert recipes such as kalakand, where soft crumbled paneer is used.
  6. Queso Blanco is crumbly and soft. It shares some similarities with paneer, making it a viable alternative in certain dishes where you need crumbled paneer.
  7. Homemade Paneer: Boil milk in a stock pot. Add 1 teaspoon of white vinegar or lime/lemon juice to it. Keep stirring while adding. This will make the milk curdle, and the whey will separate from the milk solids. Place a cheesecloth on a strainer and strain the milk solids. Squeeze out all the liquid. Now let the paneer be in the cheesecloth, and place a heavy weight on top for 1-2 hours to remove extra liquid. This will help to make the paneer hard and hold its shape.