By Garima Johar
September 29, 2026
Paneer is a staple in Indian kitchens, and its high demand has led to an increase in analogue paneer production. Made with palm oil instead of milk solids, analogue paneer costs less but lacks nutrition and the taste of real paneer. Here’s how to spot the difference between the two.
Look for terms like vegetable fat, palm oil, imitation, and analogue paneer on the packaging.
Real paneer is soft and crumbly. Analogue paneer feels rubbery and may look unnaturally smooth.
Fresh paneer has a mild milky aroma. Analogue versions smell faintly chemical or have hardly any smell.
Rub a piece of paneer between your fingers. Real paneer will crumble, and analogue paneer will become sticky or rubbery.
Add a few drops of iodine to a boiled piece. If the colour turns blue, starch has been added. Pure paneer shows no change in colour.