Paneer Tikka Recipe- Mustard Oil & Kasuri Methi Marinade

Last Updated on 2 months by Neha Deshmukh

Paneer Tikka Recipe – Mustard Oil & Kasuri Methi Marinade

Introduction

Oh, Paneer Tikka! Is there anything more satisfying than those smoky, charred cubes of paneer? This recipe is a little different from what you might find elsewhere – it’s my family’s go-to, packed with flavour thanks to a generous dose of mustard oil and the incredible aroma of kasuri methi. I first made this for a Diwali party years ago, and it was an instant hit! It’s become a regular request ever since. Let’s get cooking, shall we?

Why You’ll Love This Recipe

This isn’t your average paneer tikka. The marinade is the star here, offering a depth of flavour that’s both tangy and subtly spicy. The mustard oil gives it an authentic, rustic taste, while the kasuri methi adds a unique fragrance you won’t forget. Plus, it’s surprisingly easy to make at home!

Ingredients

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

• 1 cup thick curd/yogurt (about 240ml)
• 1 tsp mustard powder
• 1.5 tsp Kashmiri red chili powder
• 0.5 tsp turmeric powder
• 1 tsp fennel powder
• 0.25 tsp cumin powder
• 0.5 tsp garam masala
• 1 tbsp ginger-garlic paste
• 0.25 tsp fenugreek powder
• 0.25 tsp carom seeds (ajwain)
• 2 tbsp mustard oil
• 0.5 tsp kasuri methi
• 1 tbsp lemon juice
• Salt to taste
• 9 paneer cubes (about 2.5cm each)
• 1 capsicum, cut into pieces
• 0.5 onion, cut into petals

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference:

• Mustard Oil – The Key to Authentic Flavor: Don’t skip this! It really does make a difference. If you’re not used to the flavour, start with a little less and adjust to your liking.
• Kashmiri Red Chili Powder – For Color and Mild Heat: This is what gives the tikka that beautiful red hue without being overwhelmingly spicy. If you only have regular chili powder, use it sparingly!
• Kasuri Methi – Adding a Unique Aromatic Note: Don’t underestimate this one. Crush it between your palms before adding it to the marinade to release its fragrance. It’s a game changer.

Regional Variations in Paneer Tikka Marinades

Paneer Tikka is a dish with so many variations across India! Some regions use more ginger and garlic, while others prefer a tangier marinade with more lemon juice. You’ll even find versions with coconut milk in South India. This recipe leans towards a North Indian style, with a focus on robust spice blends.

Step-By-Step Instructions

Alright, let’s get to the fun part!

1. In a large mixing bowl, add the thick fresh curd or hung curd. This forms the base of our marinade.
2. Add the mustard powder, Kashmiri red chili powder, turmeric, fennel powder, cumin powder, garam masala, fenugreek powder, carom seeds, and crushed kasuri methi to the curd.
3. Mix in the ginger-garlic paste and mustard oil. Don’t be shy with the oil – it helps with the charring later!
4. Add the lemon juice and salt to taste. Whisk everything together until you have a smooth, vibrant marinade.
5. Gently fold in the paneer cubes, capsicum pieces, and onion petals. Make sure everything is nicely coated.
6. Marinate for at least 1 hour in the refrigerator. Longer is better – even overnight!
7. Heat a tawa or pan over medium-high heat. Add a little oil and roast the marinated ingredients until they’re beautifully charred.
8. Skewer the cooked paneer and veggies onto wooden sticks.
9. Garnish with leftover marinade and serve immediately with your favourite green chutney.

Expert Tips

A few little secrets to help you nail this recipe:

• Marinating Time – Don’t Rush It! The longer the paneer marinates, the more flavourful it will be. I usually aim for at least 2 hours, but overnight is ideal.
• Achieving the Perfect Char: A hot tawa and a little patience are key. Don’t overcrowd the pan, and let each side char nicely before flipping.
• Choosing the Right Paneer: Use fresh, soft paneer. If your paneer is a little firm, soak it in warm water for 15-20 minutes before marinating.

Variations

Let’s get creative!

• Vegan Paneer Tikka (Tofu Adaptation): 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 your garam masala to ensure it doesn’t contain any hidden gluten.
• Spice Level Adjustment – Mild, Medium, or Hot: Adjust the amount of Kashmiri red chili powder to control the heat. For a spicier tikka, add a pinch of cayenne pepper.
• Festival Adaptations – Perfect for Celebrations: This is a fantastic dish for parties and festivals. You can even make the marinade ahead of time and assemble the tikka just before guests arrive.

Serving Suggestions

Paneer Tikka is amazing on its own as an appetizer, but it also pairs well with:

• Mint Chutney
• Raita
• Naan bread
• Rice pilau
• A simple salad

Storage Instructions

Leftover Paneer Tikka can be stored in an airtight container in the refrigerator for up to 2 days. Reheat in a pan or oven to restore some of the char.

FAQs

Let’s answer some common questions:

• What type of curd is best for Paneer Tikka? Thick, full-fat curd (dahi) is ideal. Hung curd (which is strained yogurt) is even better, as it’s thicker and less watery.
• Can I grill the paneer tikka instead of using a tawa? Absolutely! Grill over medium-high heat, turning occasionally, until charred.
• How can I make the marinade ahead of time? Yes! The marinade can be made up to 24 hours in advance and stored in the refrigerator.
• What is the purpose of carom seeds (ajwain) in this recipe? Ajwain aids digestion and adds a unique, slightly pungent flavour.
• Can I use store-bought paneer tikka marinade? While convenient, store-bought marinades often lack the depth of flavour you get from making your own.
• How do I prevent the paneer from becoming rubbery? Don’t overcook the paneer! Marinating it also helps keep it soft.