Paneer Recipes: Best Ways to Cook, Substitute, and Avoid Common Mistakes

When you think of paneer, a fresh, unaged Indian cheese made by curdling milk with acid. Also known as Indian cottage cheese, it’s the star of dozens of home-cooked meals—from creamy kormas to spicy grills. Unlike aged cheeses, paneer doesn’t melt, which is why it holds its shape in curries and stays tender even after frying. But here’s the thing: not all paneer is made the same, and not all recipes treat it right.

Getting paneer right starts with the milk. buffalo milk, thicker and higher in fat than cow milk gives you a firmer, richer block, while cow milk, lighter and more accessible makes a softer, crumblier version. Then there’s the acid you use to curdle it—vinegar, a reliable, neutral-tasting curdling agent—not lemon juice, which can leave a sour aftertaste and uneven texture. And if you’ve ever tossed raw paneer straight into a hot curry, you know it can turn rubbery. Frying it first? That’s the secret most cooks skip.

What if you can’t find paneer at the store? You’re not alone. People often reach for ricotta, a soft Italian cheese, or feta, a salty, brined Greek cheese, as substitutes. But here’s the truth: ricotta falls apart in curry, and feta’s saltiness overpowers delicate spices. They’re not the same. And if your paneer smells off or feels slimy? That’s not just bad luck—it’s food safety. Spoiled paneer doesn’t just ruin your meal; it can make you sick.

This collection doesn’t just give you recipes. It shows you why some shortcuts fail, which cheeses actually work as swaps, how to tell if your paneer’s gone bad, and what kind of milk gives you the perfect bite every time. Whether you’re new to Indian cooking or you’ve been making palak paneer for years, you’ll find answers to questions no one ever told you to ask. No fluff. No guesswork. Just what works.