Substitute for Paneer: Best Alternatives That Work in Indian Cooking

When you need substitute for paneer, a soft, fresh cheese used in hundreds of Indian dishes. Also known as Indian cottage cheese, it’s the go-to protein that soaks up spices and holds its shape in curries, grills, and street food. But what if you’re dairy-free, out of milk, or just want to try something new? You don’t need to skip the dish—just swap it out smartly.

One of the closest matches is tofu, a soy-based block that firms up when pressed and absorbs flavors like a sponge. It’s not the same as paneer, but when you press out the water, pan-fry it until golden, and toss it in your masala, it behaves just like it. Many Indian home cooks now use extra-firm tofu in recipes like paneer tikka, palak paneer, or even paneer bhurji. Another solid pick is cottage cheese, especially the kind with small curds and low moisture. Drain it well, press it in a cloth for an hour, and you’ve got a quick, creamy stand-in—though it melts faster, so don’t overcook it.

If you’re avoiding dairy entirely, try cashew-based paneer, a blend of soaked cashews, water, and a touch of lemon juice, blended until smooth and set in the fridge. It’s richer, a little nuttier, and works beautifully in creamy gravies. Some people even use tempeh, fermented soy with a chewy bite, sliced thin and marinated for tandoori-style dishes. And if you’re in a pinch, thick Greek yogurt mixed with cornstarch and gently cooked can mimic paneer’s texture in soups or koftas—just don’t boil it.

Why do these swaps work? Because paneer isn’t about the milk—it’s about how it holds up under heat, how it soaks up spices, and how it gives you that satisfying chew. The best substitutes aren’t trying to be exact copies. They’re doing the job: adding protein, texture, and a blank canvas for flavor. Whether you’re cooking for a vegan friend, skipping dairy for health, or just ran out of milk before dinner, you’ve got options that won’t make you miss the real thing.

Below, you’ll find real recipes and tips from home cooks who’ve tested these swaps in everything from butter paneer to street-style chaat. No guesswork. No failed experiments. Just what works, when, and how to make it taste like it came from a Delhi kitchen.