How to make Vegetarian Malaysian Satay -

Lip smacking vegetable satay served with peanut sauce.

This recipe has featured on the show Khanakhazana.

Main Ingredients : Potatoes (आलू), Green peas (हरे मटर)

Cuisine : Indonesian, Malaysian

Course : Main Course Vegetarian

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For more recipes related to Vegetarian Malaysian Satay checkout Batata Song , Aloo Matar, Achari Aloo, Baby Potatoes In Spicy Yogurt Gravy . You can also find more Main Course Vegetarian recipes like Khatti Arbi Ka Salan, Dahi Baingan, Vratwale Aloo, Paneer Babycorn Balchao.

Vegetarian Malaysian Satay

Vegetarian Malaysian Satay Recipe Card

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Hindi: Aloo

Why is it that when you are stuck at “what should we cook today” the answer is always “make some aloo!” Potatoes are like this…extremely popular and have multipurpose usage.

And did you always think that eating a potato will make you fat?
Well, don’t – it is a surprising source of vitamin C and provides useful amounts of starch, thiamine and niacin and around a hundred grams will provide about eighty calories.
Little did you know!

 

Prep Time : 26-30 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Vegetarian Malaysian Satay Recipe

  • Potatoes boiled and mashed 2 large

  • Green peas boiled and mashed 1/2 cup

  • Corn kernels boiled and crushed 1/4 cup

  • Paneer (cottage cheese) grated 100 grams

  • Green chillies finely chopped 2-3

  • Ginger finely chopped 1 inch piece

  • Garlic finely chopped 6-7 cloves

  • Garam masala powder 1 teaspoon

  • Salt to taste

  • Turmeric powder 1/2 teaspoon

  • Red chilli powder 1 teaspoon

  • Cornflour/ corn starch 2-3 tablespoons

  • Oil to shallow fry

  • FOR PEANUT SAUCE

  • Oil 1 teaspoon

  • Onion finely chopped 1 small

  • Garlic finely chopped 4 cloves

  • Red chilli powder 1/2 teaspoon

  • Dark soy sauce 1 tablespoon

  • Peanuts roasted and crushed 1/4 cup

  • Tomato puree 3 tablespoons

  • Honey 2 teaspoons

  • Salt to taste

  • TO SERVE

  • Oil to deep fry

  • Rice wafers 20-25

  • Potato skins prepared 10-12

  • Cabbage leaves 8

  • Plain pilaf rice cooked 4 cups

  • Butter 2 tablespoons

Method

Step 1

Heat the sizzler plate. Mix together mashed potatoes and peas in a bowl. Add crushed corn and paneer. Add green chillies, ginger, garlic, garam masala powder, salt, turmeric powder, red chilli powder and mix well. Mix in one tablespoon of cornstarch. Take satay sticks. Take a portion of the mixture and pat it on the stick in a shape. Dip a fork in remaining cornstarch and press the kabab with it to flatten it on both sides.

Step 2

Prepare other kababs in a similar way. Refrigerate for half an hour. To prepare sauce, heat oil in a pan. Add onion and garlic. Sauté for a few seconds and add red chilli powder, soy sauce and crushed peanuts. Mix well. Add tomato puree and one cup of water. Bring to a boil. Add honey and salt to taste. Keep warm. Heat two to three tablespoons of oil on a tawa. Fry kababs on both sides till done. Heat sufficient oil in a wok or kadai.

Step 3

Deep fry the rice wafers in hot oil. Drain onto an absorbent paper and set aside. Deep fry potato skins and keep aside. Place the cabbage leaves on the hot sizzler plate. Place two or three satays on it. Pack the pilaf rice in a greased mould, press lightly and invert in onto the plate. Arrange the rice wafers and potato skins. Pour peanut sauce over them. Pour melted butter for sizzling effect. Garnish with a sprig of parsley and serve immediately.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.