Paneer Tikka Recipe- Mustard & Fenugreek Marinated Indian Grill

Last Updated on 6 months ago by Neha Deshmukh

Paneer Tikka Recipe – Mustard & Fenugreek Marinated Indian Grill

Hello friends! If you’re anything like me, the aroma of sizzling paneer tikka instantly transports you to a happy place. I remember the first time I tried making it at home – it wasn’t quite like the restaurant version, but with a little tweaking, I’ve landed on a recipe that’s bursting with flavour and surprisingly easy to make. This isn’t your average paneer tikka, though. We’re taking things up a notch with a unique marinade featuring mustard and fenugreek!

Why You’ll Love This Recipe

This paneer tikka recipe is special. It’s all about that incredible marinade. The combination of mustard seeds, fenugreek, and a touch of nigella seeds creates a flavour profile that’s warm, earthy, and utterly addictive. Plus, using hung curd instead of yogurt gives the paneer a beautifully tender texture. It’s perfect for a weekend BBQ, a festive gathering, or just a cozy night in.

Ingredients

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

• 2 tsp split yellow mustard seeds
• 2 tsp fennel seeds
• ½ tsp nigella seeds
• ½ tsp fenugreek seeds
• 2-3 dry red chilies
• 250-300 grams paneer, cut into 1-inch cubes
• 1 medium capsicum (bell pepper), cut into 1-inch pieces
• 1 medium onion, cut into 1-inch pieces
• 1 medium tomato, cut into 1-inch pieces (optional, but I love the sweetness!)
• 7 tbsp hung curd
• 2 tbsp besan (gram flour)
• 1 tsp red chili powder (adjust to your spice preference)
• 1.5 tsp ginger-garlic paste
• 1 pinch asafoetida (hing)
• ½ tsp turmeric powder
• ½ tsp coriander powder
• ½ tsp dry mango powder (amchur)
• ½ tsp kasuri methi (dried fenugreek leaves)
• 1 tsp mustard oil
• Salt to taste

Ingredient Notes

Let’s talk about a few key ingredients. That spice blend is everything. Don’t skip toasting the mustard, fennel, nigella and fenugreek seeds lightly before grinding – it really wakes up their flavours.

Hung curd is my secret weapon for super-soft paneer tikka. It’s thicker than yogurt, so it coats the paneer beautifully without making it soggy. If you can’t find hung curd, you can easily make your own by straining plain yogurt through a muslin cloth for a few hours.

Now, about regional variations! You’ll find paneer tikka marinades all over India, and they all have their own little twist. Some use cashew paste for richness, others add a splash of lemon juice for tang. Feel free to experiment and make it your own!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, grind the mustard seeds, fennel seeds, nigella seeds, fenugreek seeds, and red chilies into a fine powder. A spice grinder or a powerful blender works best.
2. In a large bowl, whisk the hung curd until smooth. Add the ground spice powder, red chili powder, besan, ginger-garlic paste, asafoetida, turmeric powder, coriander powder, dry mango powder, kasuri methi, mustard oil, and salt. Mix everything really well – you want a nice, thick marinade.
3. Gently coat the paneer cubes, bell pepper pieces, onion pieces, and tomato pieces (if using) with the marinade. Make sure everything is nicely covered.
4. Now, for the important part: marinating! Cover the bowl and refrigerate for at least 1 hour, but overnight is even better. The longer it marinates, the more flavourful it will be.
5. Preheat your oven to 200°C (390°F). Thread the marinated paneer and veggies onto skewers. Brush lightly with oil to prevent sticking.
6. Grill in the preheated oven for 15-20 minutes, turning halfway through, until the edges are nicely browned and slightly charred. Alternatively, you can pan-fry the skewers on low heat until golden brown.

Expert Tips

Want to take your paneer tikka to the next level? Here are a few of my go-to tips:

• Smoky Flavour: If you’re cooking indoors, you can create a smoky flavour by placing a small steel bowl filled with charcoal on the grill rack in your oven. Heat the charcoal until it’s glowing red, then carefully drizzle a teaspoon of oil over it. This will create a lovely smoky aroma.
• Preventing Dry Paneer: Don’t overcook the paneer! It can become dry and rubbery. Keep a close eye on it and remove it from the oven as soon as it’s nicely browned.
• Perfect Skewers: When threading the skewers, leave a little space between each piece of paneer and veggie. This will ensure even cooking.

Variations

Let’s get creative!

• Vegan Paneer Tikka: Swap the paneer for firm or extra-firm tofu, pressed to remove excess water. It works beautifully! My friend, Priya, swears by this version.
• Gluten-Free Paneer Tikka: This recipe is naturally gluten-free! Just double-check that your asafoetida (hing) is gluten-free, as some brands add wheat flour.
• Spice Level Adjustments: Love it hot? Add more red chili powder or a pinch of cayenne pepper. Prefer it mild? Reduce the amount of red chili powder or omit it altogether.
• Festival Adaptations: This paneer tikka is a star during festivals like Diwali and Holi. It’s always a crowd-pleaser!

Serving Suggestions

Paneer tikka is amazing on its own, but it’s even better with some accompaniments. I love serving it with:

• Warm naan or roti
• Steamed basmati rice
• A fresh salad with a light vinaigrette
• Mint chutney (a must!)
• Sliced onions and lemon wedges
• A sprinkle of chaat masala just before serving – it adds a lovely tangy kick!

Storage Instructions

Got leftovers? No problem!

• Marinated Paneer: You can store leftover marinated paneer in an airtight container in the refrigerator for up to 24 hours.
• Cooked Paneer Tikka: Store cooked paneer tikka in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or on the stovetop until warmed through.

FAQs

Let’s answer some common questions:

1. What is the best type of paneer to use for tikka?

I recommend using fresh, soft paneer. It holds its shape well and absorbs the marinade beautifully.

2. Can I make the marinade ahead of time? How long will it keep?

Yes, absolutely! You can make the marinade up to 2 days in advance and store it in an airtight container in the refrigerator.

3. I don’t have an oven – can I cook this on a stovetop or grill?

Definitely! You can pan-fry the skewers on a lightly oiled griddle or grill them over charcoal or gas.

4. What is asafoetida (hing) and can I substitute it?

Asafoetida is a pungent spice that adds a unique flavour to Indian dishes. If you can’t find it, you can omit it or substitute it with a pinch of garlic powder.

5. How can I get a smoky flavour if I’m cooking indoors?

Try the charcoal trick I mentioned earlier! It works wonders.

6. Can I use other vegetables besides bell peppers, onions, and tomatoes?

Absolutely! Feel free to add zucchini, mushrooms, or even pineapple for a sweet and savoury twist.

Enjoy! I hope you love this recipe as much as I do. Let me know in the comments how it turns out for you. Happy cooking!