How to make Paneer Satay Recipe - Paneer delicacy served with rich peanut sauce.

This recipe is from the book Paneer Book.

Main Ingredients : Paneer (cottage cheese) (पनीर), Salt (नमक)

Cuisine : Fusion

Course : Main Course_Veg

Paneer Satay

English: Cottage Cheese
A favourite with the vegetarians, paneer made from milk is quite common, especially paneer recipes are quite popular in the Indian subcontinent. You can make it fresh, chhena – an another version or just use the ones that are readily available in the market to prepare everything from simple snacks, curries, sabzis, mithais, desserts and the likes. An ingredient that can be relished in the raw form too – try serving it as a starter just sprinkled with a little chaat masala, black salt and chilli powder!

For more recipes related to Paneer Satay checkout Paneer Babycorn Balchao . You can also find more Main Course_Veg recipes like Khatti Meethi Shakkarkand Mangodi, Paneer Moilee, Baked Baby Potatoes with Lime Mayonnaise, Grilled Paneer Salad with Garlic Confit. Or try out these recipes from Fusion Cuisine like Eggplant Pizza, Corn And Spinach Rice, Gulab Jamun Mousse, Bacon Wrapped Prawns.

Paneer Satay Recipe Card

Paneer Satay

Prep Time : 1.30-2 hour

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Medium

Ingredients for Paneer Satay

  • Paneer (cottage cheese) cut into 2 inch thick fingers 500 grams

  • Salt to taste

  • Soy sauce 2 tablespoons

  • Lemon juice 1 teaspoon

  • Garlic crushed 4 cloves

  • Ginger crushed 1 inch piece

  • Brown sugar 2 teaspoons

  • Honey 2 teaspoons

  • Peanut sauce

  • Oil 1 tablespoon

  • Onion chopped 1 small

  • Ginger crushed 1 inch piece

  • Garlic chopped 4 cloves

  • Soy sauce 1 tablespoon

  • Coconut milk 4 tablespoons

  • Lemon juice 1 tablespoon

  • Salt to taste

  • Honey 1 tablespoon

  • Red chilli seeded and chopped 1


Step 1

Place the paneer fingers in a bowl. Add salt, soy sauce, lemon juice, garlic, ginger, brown sugar and honey and mix. Leave to marinate for one hour preferably in a refrigerator.

Step 2

Heat oil in a griddle or tawa. Thread the marinated paneer onto satay sticks and place on the griddle. Pour some of the excess marinade over the paneer and cook, turning the satay sticks to brown the paneer evenly on all sides.

Step 3

For the peanut sauce, heat the oil in a pan; add onion and sauté for a few minutes. Add ginger and garlic and continue to sauté. Add soy sauce, peanut butter and two tablespoons of water.

Step 4

Stir in the coconut milk, lemon juice, salt and honey. Add the fresh red chilli and remove from heat. Serve the paneer satay with the sauce.

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MasterChef Sanjeev Kapoor

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