Paneer Substitutes: Best Cheese Alternatives for Indian Cooking

When you run out of paneer, a fresh, non-melting Indian cheese made by curdling milk with lemon juice or vinegar. Also known as Indian cottage cheese, it’s the go-to protein in dishes like palak paneer, paneer butter masala, and paneer tikka. But not everyone can find it—or wants to make it from scratch. That’s where halloumi, a salty, grill-friendly cheese from Cyprus that holds its shape when cooked and queso blanco, a mild Mexican cheese that doesn’t melt under heat come in handy. These aren’t just random cheeses—they’re the only ones that behave like paneer when you fry, grill, or simmer them.

Not all cheese works. Mozzarella? It turns into a stringy mess. Cheddar? Melts into a greasy puddle. That’s why the best paneer substitute needs three things: high moisture content (to stay tender), low fat (to avoid greasiness), and strong structure (to hold cubes). Halloumi nails all three. Queso blanco does too, and it’s often cheaper and easier to find. Even tofu, a soy-based block pressed and firm enough to mimic paneer’s texture can work if you press out the water and marinate it well. But it’s not cheese, so it changes the flavor profile. For traditional recipes, stick with real cheese alternatives. And if you’re vegan? Look for firm, smoked tofu or coconut-based paneer blocks—they’re getting better every year.

What you’ll find below are real, tested swaps from people who’ve cooked Indian food without paneer and lived to tell the story. No guesswork. No fluff. Just the cheeses that actually hold up in curries, the ones that grill like paneer, and the ones you should never touch. Whether you’re out of paneer, avoiding dairy, or just curious, these posts give you the exact options that work—no theory, just results.