Paneer Satay
This recipe is full of flavours. Just a tip: I normally soak the bamboo skewers in water for 30 minutes or more, so that they don't get charred.
Paneer Satay
This recipe is full of flavours. Just a tip: I normally soak the bamboo skewers in water for 30 minutes or more, so that they don't get charred.
Cooking Instructions
- 1
Place the paneer fingers in a bowl. Add salt, soy sauce, lemon juice, garlic, ginger, brown sugar and honey and mix well. Cover the bowl with cling film and place it in a refrigerator, to marinate the paneer overnight.
- 2
The next day, thread the paneer onto skewers.
- 3
Heat oil in a griddle. Place the paneer skewers, pour extra marinade on the paneer. Keep turning the skewers, so that both the sides are evenly cooked.
- 4
For the peanut sauce, heat oil in a pan. Add onion and saute till they are light golden. Add ginger and garlic and saute for a couple of minutes. Add soy sauce, peanut butter and water. Cook for a couple more minutes. Then add coconut milk, salt, honey and lemon juice. Mix well and cook for 2 minutes. Add the red chilli and mix well. Remove the pan from heat.
- 5
Serve the paneer with the peanut sauce.
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