Paneer Tikka Recipe- Sattu Marinated, Mustard Oil Flavored

Last Updated on 4 months by Neha Deshmukh

Paneer Tikka Recipe – Sattu Marinated, Mustard Oil Flavored

Hey everyone! If you’re anything like me, you absolutely love a good paneer tikka. It’s one of those dishes that just screams “celebration” – or, honestly, just a really good weeknight! I’ve been perfecting this recipe for ages, and I’m so excited to share my version with you. It’s got a little something special: sattu! Trust me on this one, it takes it to a whole new level.

Why You’ll Love This Recipe

This isn’t your average paneer tikka. We’re taking things up a notch with a marinade that’s bursting with flavor. The sattu (roasted gram flour) helps the marinade cling beautifully to the paneer and veggies, ensuring every bite is packed with goodness. Plus, the touch of mustard oil adds a lovely, authentic Indian kick. It’s relatively easy to make, and the results are seriously impressive.

Ingredients

Here’s what you’ll need to create this magic:

• 1/2 cup cilantro (about 30g)
• 1/2 cup mint leaves (about 30g)
• 1 inch ginger, roughly chopped
• 4 garlic cloves
• 1-2 green chilies, depending on your spice preference
• 1/2 lemon, juiced
• 1/2 teaspoon salt
• 3 tablespoons yogurt (about 45g)
• 1.5 teaspoons kasuri methi (dried fenugreek leaves)
• 1/2 teaspoon garam masala
• 1/2 teaspoon coriander powder
• 1/2 teaspoon chaat masala
• 1 tablespoon mustard oil (about 15ml)
• 1 onion, cut into bite-sized pieces
• 1 bell pepper (any color!), cut into bite-sized pieces
• 200 grams paneer, cut into 1-inch cubes
• 2 tablespoons sattu (roasted gram flour)

Ingredient Notes

Let’s talk about a few key ingredients that make this recipe shine:

• Sattu: This is the star! Sattu is a roasted chickpea flour popular in Bihar and Uttar Pradesh. It adds a nutty flavor and helps the marinade stick. If you can’t find it, you can try using a little chickpea flour, but it won’t be quite the same.
• Kasuri Methi: Don’t skip this! Kasuri methi has a unique, slightly bitter aroma that’s essential for authentic Indian flavor. You can find it at most Indian grocery stores.
• Mustard Oil: This adds a pungent, authentic flavor. A little goes a long way! If you’re not used to it, start with a little less and add more to taste.
• Regional Variations: Paneer tikka marinades vary so much across India! Some use more ginger-garlic paste, others add a touch of cream, and some even include a little bit of raw papaya for extra tenderization. Feel free to experiment!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, we’re making the marinade. In a blender, combine the cilantro, mint, ginger, garlic, green chilies, lemon juice, and salt. Blend until you have a coarse paste.
2. Pour the paste into a bowl. Add the yogurt, kasuri methi, garam masala, coriander powder, and chaat masala. Mix well.
3. Now for the magic touch – the mustard oil! Whisk it into the marinade until everything is beautifully combined.
4. Add the paneer, onion, and bell pepper to the bowl. Toss everything gently until it’s fully coated in the marinade.
5. Sprinkle in the sattu and mix again. This will help the marinade cling to the paneer and veggies.
6. Cover the bowl and refrigerate for at least 1-4 hours. The longer it marinates, the more flavorful it will be!
7. Preheat your oven to 450°F (230°C). While the oven heats up, soak your skewers in water for about 30 minutes – this prevents them from burning.
8. Thread the marinated paneer and veggies onto the skewers. Place the skewers on a lightly oiled baking sheet.
9. Bake for 10 minutes. Then, for those lovely grill marks, either broil for 1-2 minutes (watch carefully!) or quickly char them over direct heat on a grill.

Expert Tips

• Don’t overcrowd the skewers! Leave a little space between the paneer and veggies for even cooking.
• If you’re using wooden skewers, definitely soak them in water first.
• For a smokier flavor, you can add a pinch of smoked paprika to the marinade.

Variations

• Vegan Paneer Tikka: Swap the paneer for firm or extra-firm tofu (pressed to remove excess water) and use a plant-based yogurt.
• Gluten-Free Confirmation: This recipe is naturally gluten-free! Just double-check the labels on your spices to be sure.
• Spice Level Adjustment Options: Adjust the number of green chilies to control the heat. You can also add a pinch of cayenne pepper for an extra kick.
• Festival Adaptations: This is perfect for Diwali or Holi! It’s a crowd-pleaser and always disappears quickly. My family loves it as part of our festive spread.

Serving Suggestions

Serve your paneer tikka hot off the skewers with a side of refreshing cilantro chutney, lemon wedges, and a sprinkle of chaat masala. It’s also delicious with naan bread or a simple rice pilau.

Storage Instructions

Leftover paneer tikka can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.

FAQs

• What is Sattu and why is it used in this marinade? Sattu is a roasted chickpea flour that adds a nutty flavor and helps the marinade adhere to the paneer and veggies. It’s a bit of a secret ingredient!
• Can I grill this Paneer Tikka instead of baking? Absolutely! Grilling will give it a lovely smoky flavor. Grill over medium heat for about 8-10 minutes, turning occasionally.
• What type of paneer works best for tikka? I prefer using a firm paneer that holds its shape well during cooking. You can find it at most Indian grocery stores.
• How can I adjust the marinade for a tangier flavor? Add a little more lemon juice or a teaspoon of amchur powder (dried mango powder).
• Can I marinate the paneer tikka overnight? Yes, you can! Just be aware that the paneer might become a little softer.
• What is Kasuri Methi and where can I find it? Kasuri methi is dried fenugreek leaves. You can find it at most Indian grocery stores or online.