Analogue Paneer: What Is It And 5 Ways To Identify 'Synthetic Paneer'

Fake paneer, or analogue paneer, has recently gained widespread attention after a post by social media user Sumit Behal. Behal expressed concerns about restaurants using "analogue paneer"—a synthetic alternative to traditional paneer—without disclosing it to customers. 

On platform X, Behal commented, “India loves paneer dishes, and restaurants sell fake paneer made with vegetable oils without any disclaimer. They made you believe that you are eating healthy food by eating varieties of paneer dishes over junk food.” Additionally, he pointed out that “This is being sold on the website of Zomato for restaurants," which triggered backlash against Zomato Hyperpure, Zomato’s supplier, for allegedly promoting food adulteration. 

India loves paneer dishes and restaurants sell fake paneer made with vegetable oils without any disclaimer

They made you believe that you are eating healthy food by eating varieties of paneer dishes over junk food

This is being sold on website of Zomato for restaurants pic.twitter.com/GJh3dspiy3

— Sumit Behal (@sumitkbehal) October 20, 2024

What is Analogue Paneer?

Analogue paneer, sometimes labelled as fake or synthetic paneer, is a substitute for genuine paneer that uses inexpensive, non-dairy ingredients. Traditional paneer is made by curdling fresh milk with acidic agents like lemon juice or vinegar. 

Analogue pasta, however, is generally created using vegetable oils, starches, and other additives. According to a listing on Zomato Hyperpure, some analogue paneer products are made “from skimmed milk and vegetable oil,” with “milk fat replaced by vegetable fat.” 

Why Do Restaurants Use Analogue Paneer?

Restaurants often choose analogue paneer as a cost-cutting measure since it is significantly cheaper than authentic paneer. On Zomato Hyperpure, for example, analogue paneer is priced at around ₹210 per kilogram, while real paneer typically costs around ₹450 per kilogram. For many restaurants, opting for this alternative means a better profit margin, especially when the substitution goes undisclosed to consumers. 

Potential Health Risks of Analogue Paneer

As paneer is a popular source of protein for vegetarians, concerns have emerged over the nutritional value of analogue paneer. Real paneer is high in protein and calcium, while analogue paneer lacks these nutrients and may contain hydrogenated vegetable fats, which are potentially harmful. These fats can have high levels of trans fats, which are known to raise the risk of heart disease, cholesterol issues, and inflammation. 

Identifying Analogue Paneer

Given these health and transparency issues, consumers have begun looking for ways to differentiate between real and analogue paneer. Here are some methods that can help:

Taste and Texture: Authentic paneer has a firm texture and a fresh, milky aroma due to its natural curdling process. People accustomed to fresh paneer can often detect the difference in texture and taste, as analogue versions have a softer or crumblier feel.

Package Inspection: Checking packaging labels closely is essential, as the Food Safety and Standards Authority of India (FSSAI) requires manufacturers to label products clearly when using non-dairy substitutes. Look for terms like "analogue" or "imitation" on the packaging, which legally indicate the product is not a genuine paneer.

Heat Test: A simple heat test can also reveal much about the paneer’s authenticity. Genuine paneer will typically develop a characteristic brown char while keeping its structure when heated. Analogue paneer, on the other hand, melts and crumbles much more quickly than its real counterpart.

Iodine Test: For a more scientific approach, the FSSAI recommends an iodine test. This test involves boiling the paneer and adding a few drops of iodine tincture. If a blue colour appears, it confirms the paneer contains starches or fillers, indicating that it is artificial.

Toor Dal Water Test: The Toor Dal water test is another effective method. After boiling the paneer, let the water cool, then add some Toor Dal to it. Let this mixture sit for about 10 minutes. If the water turns a light red, this suggests potential contamination in the paneer. If the water remains unchanged, it indicates the paneer is likely safe.

The Broader Implications

With paneer being a staple in Indian cuisine, especially among vegetarians, the growing concern over analogue paneer is not only a matter of taste but also a broader discussion on health and ethics. 

In light of this growing conversation, Luke Coutinho, a practitioner of Integrative Lifestyle Medicine and a Life Coach shared insights with SheThePeople on protein intake for women in India, emphasising the need to understand how much protein is actually required. Coutinho noted that while India has high rates of protein deficiency—citing a statistic that “73% of the population is protein-deficient,” as reported at an Indian Medical Association conference—the actual protein needs vary depending on lifestyle.

He explained that Western dietary guidelines often suggest higher protein intake, such as 1.2 to 1.5 grams per kilogram of body weight, which can be easier to meet on a high-protein diet. However, Coutinho pointed out that many Indians live simpler lifestyles, follow vegetarian or vegan diets, and may not face protein deficiency despite lower intake levels.