What oil is best for pan-frying paneer tikka after marination?

Question

Find the best oil for pan-frying marinated paneer tikka for great flavor and no sticking.

Answer 1

For pan-frying paneer tikka after marination, a neutral oil with a high smoke point like refined sunflower oil, canola oil, or vegetable oil is best, as it won't overpower the marinade's flavors and can withstand the necessary heat.

Detailed Explanation:

When you've put all that effort into marinating paneer tikka, you want the pan-frying oil to complement, not compete with, those amazing flavors.

• Neutral Flavor: Oils like refined sunflower, canola, or vegetable oil have very little flavor of their own, allowing the spices and tang of your paneer tikka marinade to truly shine. Olive oil (especially extra virgin) can sometimes have too strong a flavor for traditional Indian marinades and has a lower smoke point.
• High Smoke Point: Paneer tikka benefits from medium-high heat to get that lovely sear and slight char without burning. Oils with high smoke points (around 200-230°C / 400-450°F) are crucial here. This prevents the oil from breaking down, smoking excessively, and imparting a burnt taste to your food.
• Proper Amount: Use enough oil to coat the bottom of your pan generously, about 1-2 tablespoons for a batch of paneer tikka, ensuring each piece has good contact with the hot surface.

Heat the oil until it shimmers but isn't smoking before adding the marinated paneer. This helps create an instant crust and prevents sticking, keeping your paneer perfectly tender inside.

Pro Tip:

If your paneer tikka marinade is very thick or contains yogurt, consider lightly dusting the marinated paneer pieces with a little rice flour or cornstarch just before frying. This helps create an even crisper exterior and reduces sticking.