Why is mustard oil used in paneer tikka marinade?

Anveshan wood-pressed mustard oil gives the marinade a pungent, authentic tandoori depth and helps the spices cling to the paneer for that classic smoky flavour.

How do I get a smoky char without a tandoor?

Grill, air-fry or roast the marinated paneer at high heat, or finish it on a tawa; the honey in the marinade helps the edges caramelise into a charred crust.

How long should paneer marinate for tikka?

Prep is about 25 minutes, and the longer the paneer sits in the hung-curd and mustard oil marinade, the deeper the flavour before its quick 15-minute cook.

What does honey do in paneer tikka?

A tablespoon of Anveshan wild forest honey balances the spice and encourages the lovely caramelised char on the paneer and peppers.

Paneer Tikka

Name: Paneer Tikka
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 tbsp Wild Forest Honey; 400 g Paneer cubes; 1 cup Thick curd (hung yogurt); 2 cups Capsicum and onion chunks; 2 tbsp Wood-Pressed Mustard Oil; 1.5 tsp Red chilli powder; 1 tbsp Ginger-garlic paste; 2 tbsp Gram flour (besan); 1 tsp Chaat masala; 1 tsp Salt

Paneer tikka is a popular Indian starter of paneer cubes and peppers marinated in spiced hung curd, then charred until smoky on a grill, tawa or in the oven. The marinade here is built on pungent Anveshan wood-pressed mustard oil, which gives the tikka its authentic tandoori sharpness, while a spoon of wild forest honey helps the edges caramelise and char beautifully. Besan in the marinade keeps it thick and clinging, so every 400 g of paneer comes out perfectly coated and serves 4.

Time breakdown

Prep Time25 min

Cook Time15 min

Total Time40 min

Ingredients

Paneer cubes
Thick curd (hung yogurt)
Capsicum and onion chunks
💡 You can also use Groundnut Oil / Sunflower Oil / Coconut Oil / Black Sesame Oil / Olive Oil as per your preference.
Red chilli powder
Ginger-garlic paste
Gram flour (besan)
Chaat masala
Salt

How to Make Paneer Tikka

1
Lightly heat the Anveshan Wood-Pressed Anveshan Mustard Oil until it just smokes, then cool it to mellow the pungency.
2
Whisk the curd with the Anveshan mustard oil, chilli powder, ginger-garlic paste, roasted besan, chaat masala, Anveshan Wild Forest Anveshan Honey and salt into a smooth, balanced marinade.
3
Fold in the paneer, capsicum and onion; marinate for at least 30 minutes.

Tips for the Best Paneer Tikka

✓Use thick hung curd so the marinade stays creamy and coats the paneer instead of sliding off.
✓Add besan to the marinade to bind it and prevent the yogurt from releasing water on the grill.

Frequently Asked Questions

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