Paneer vs Feta: Key Differences and How They’re Used in Indian and Global Cuisines

When you think of paneer, a fresh, unaged Indian cheese made by curdling milk with acid, commonly used in curries and grilled dishes, you’re thinking of something firm, mild, and built to hold up in spicy sauces. On the other hand, feta, a brined, crumbly cheese from Greece, made from sheep’s or goat’s milk and known for its tangy, salty bite is the kind you toss into a salad or crumble over roasted vegetables. They’re both cheeses, but they don’t play the same role in food. Indian vegetarian cooking, a tradition that relies heavily on plant-based proteins and dairy like paneer, ghee, and yogurt treats paneer as a protein anchor—something you can fry, grill, or simmer for hours without falling apart. Feta, by contrast, is a flavor accent. It doesn’t need cooking; it just needs a good olive oil drizzle and a sprinkle of oregano.

Why does this matter? Because if you’re trying to swap one for the other in a recipe, you’ll end up with something that doesn’t work. Paneer doesn’t melt like feta. Feta falls apart when heated. Paneer soaks up spices like a sponge—think of it in palak paneer or paneer tikka. Feta releases salt and moisture, making it perfect for balancing rich flavors, like in a Greek salad or over grilled watermelon. If you’ve ever tried using feta in a curry, you know it turns into a watery mess. And if you’ve tried using paneer on a pizza? It won’t get that sharp, tangy punch you’re after. The dairy-free Indian dishes, a growing category for those avoiding milk, ghee, or paneer for health or dietary reasons trend shows how deeply rooted paneer is in Indian meals—it’s not just cheese, it’s a cultural ingredient. Feta has no such role in India. But that doesn’t mean you can’t enjoy both. Many home cooks now use feta in fusion dishes, like feta-stuffed parathas or feta-topped dal. It’s not traditional, but it’s tasty.

So what’s the real difference? Texture, salt, and function. Paneer is bland by design—it’s a canvas. Feta is bold by nature—it’s the seasoning. Paneer is made with lemon juice or vinegar, just like the homemade versions you see in our paneer recipe posts. Feta is aged in brine for weeks. One comes from a kitchen in Punjab, the other from a village in the Aegean. And while paneer is almost always fresh, feta is meant to sit. If you’re looking for a high-protein snack, paneer wins for its density. If you want a salty kick with zero cooking, feta’s your go-to. Both are dairy, but they belong to different food worlds. Below, you’ll find posts that break down how to make paneer right, why citrus doesn’t always work for curdling milk, and how to replace dairy without losing flavor. Whether you’re cooking Indian food or just exploring global cheeses, this collection gives you the facts—not the fluff.