American Equivalent in Indian Cooking: Find the Right Substitutes

When you’re trying to make Indian food at home but can’t find paneer, a fresh, non-melting cheese used in curries and grills. Also known as Indian cottage cheese, it’s the backbone of dishes like paneer tikka and palak paneer. — you’re not alone. Many home cooks in the U.S. wonder what’s the closest American equivalent, a substitute that mimics texture, flavor, and function in Indian recipes. Also known as U.S. replacement for Indian ingredients, it’s not just about swapping names — it’s about matching how the ingredient behaves in cooking. The truth? You don’t need to fly to India to get the right taste. You just need to know what to reach for on your grocery shelf.

Take yogurt, a fermented dairy product used in raita, marinades, and dosa batter. Also known as curd, it’s essential for tang and tenderizing. In the U.S., plain, full-fat Greek yogurt works almost perfectly — it’s thick, tangy, and holds up under heat. But if you use low-fat or flavored yogurt, your dosa won’t crisp, your chicken won’t marinate right, and your raita will turn watery. Same with ghee, clarified butter used for frying and flavor. Also known as Indian clarified butter, it’s the secret behind rich, aromatic curries. You can replace it with unsalted butter or neutral oils like avocado or canola — but you’ll lose the nutty depth. And if you’re making chicken tikka masala, a creamy tomato-based curry loved across the U.S. as the most popular Indian dish. Also known as British-Indian curry, it’s often mistaken for traditional Indian food. — the sauce needs heavy cream, not milk. That’s why many American versions taste flat: they use the wrong dairy.

You’ll find answers to these swaps in the posts below. Some explain how to make paneer from scratch using lemon juice or vinegar. Others break down why yogurt fermentation matters for dosa, and how skipping it leads to soggy results. You’ll see why chicken tikka masala became America’s favorite Indian dish — not because it’s authentic, but because it’s approachable. And you’ll learn how to use common American ingredients to get close to the real thing without a specialty store trip. This isn’t about compromise. It’s about smart, practical cooking that still tastes like home — wherever home is.