Tender paneer cubes and colorful vegetables marinated in a rich, aromatic Southeast Asian peanut sauce, then grilled to perfection. This vegetarian appetizer is a delightful fusion of flavors, perfect for parties or as a flavorful snack.
Prep25 min
Cook15 min
Soak30 min
Servings4
Serving size: 1 serving
483cal
20gprotein
19gcarbs
Ingredients
250 g Paneer (Cut into 1-inch cubes)
1 medium Red Bell Pepper (Deseeded and cut into 1-inch squares)
1 medium Red Onion (Cut into 1-inch squares and layers separated)
0.33 cup Creamy Peanut Butter (Unsweetened)
0.33 cup Full-Fat Coconut Milk (Canned is best)
2 tbsp Tamari (Use tamari for gluten-free, or soy sauce)
A creamy, nutty, and perfectly spiced South Indian chutney, also known as Palli Chutney or Verusenaga Pachadi. This versatile condiment is a fantastic alternative to coconut chutney, pairing wonderfully with idli, dosa, vada, and even rice.
Melt-in-mouth Paneer Satay with aromatic peanut sauce – a protein-packed, flavorful treat!
This indo_chinese dish is perfect for lunch. With 728.77 calories and 29.68g of protein per serving, it's a nutritious choice for your meal plan.
37gfat
Ginger Paste
1 tsp Garlic Paste
1 tsp Lemongrass Paste (Adds authentic flavor)
0.5 tsp Turmeric Powder
1 tsp Coriander Powder
1 tsp Red Chili Paste (Like Sambal Oelek or Sriracha, adjust to taste)
1 tbsp Vegetable Oil (For grilling)
2 tbsp Water (To adjust sauce consistency)
2 tbsp Roasted Peanuts (Crushed, for garnish)
2 tbsp Cilantro (Freshly chopped, for garnish)
Instructions
1
Prepare Skewers and Vegetables
If using bamboo skewers, soak at least 12 of them in water for 30 minutes to prevent them from burning during grilling.
While the skewers soak, chop the paneer, red bell pepper, and red onion into uniform 1-inch pieces.
2
Make the Peanut Sauce
In a blender or a medium bowl, combine the peanut butter, coconut milk, tamari, lime juice, maple syrup, ginger paste, garlic paste, lemongrass paste, turmeric powder, coriander powder, and red chili paste.
Blend or whisk until completely smooth. Add 1-2 tablespoons of water if the sauce is too thick; it should be the consistency of a thick dressing.
Pour about one-third of the sauce into a small bowl, cover, and set aside in the refrigerator. This will be your dipping sauce.
3
Marinate the Paneer and Vegetables
In a large bowl, add the paneer cubes, bell pepper squares, and onion pieces.
Pour the remaining two-thirds of the peanut sauce over them.
Gently toss everything together until the paneer and vegetables are evenly coated. Let it marinate for at least 20 minutes at room temperature, or up to 2 hours in the refrigerator for deeper flavor.
4
Assemble the Skewers
Thread the marinated paneer and vegetables onto the soaked skewers, alternating between them. A good pattern is onion, bell pepper, paneer, and repeat.
Leave about an inch of space at both ends of the skewer for easy handling.
5
Grill the Satay
Preheat a grill pan or outdoor grill to medium-high heat. Brush the grates with vegetable oil.
Place the skewers on the grill, ensuring they don't overcrowd the pan. Cook in batches if necessary.
Grill for 3-4 minutes per side, turning occasionally, until the paneer is golden brown with light char marks and the vegetables are tender-crisp. The total cooking time will be about 12-15 minutes.
6
Serve
Arrange the hot paneer satay on a serving platter.
Garnish with crushed roasted peanuts and freshly chopped cilantro.
Serve immediately with the reserved peanut dipping sauce on the side.
246cal
10gprotein
9gcarbs
21gfat
Ingredients
1 cup Raw Peanuts
4 Dried Red Chilies (adjust to your spice preference)
3 Garlic Cloves
1 tsp Tamarind Paste
0.5 tsp Jaggery (grated, optional)
0.75 tsp Salt (or to taste)
0.75 cup Water (for grinding, add as needed)
1 tbsp Sesame Oil (for tempering)
0.5 tsp Mustard Seeds
0.5 tsp Urad Dal
6 Curry Leaves
0.25 tsp Hing
Instructions
1
Roast Peanuts and Aromatics
Heat a heavy-bottomed pan over medium-low heat. Add the raw peanuts and dry roast, stirring frequently, for 5-7 minutes until they become aromatic, golden-brown, and you see small brown spots on them.
In the last minute of roasting, add the dried red chilies and garlic cloves to the pan. Sauté until the chilies puff up slightly and the garlic is fragrant.
Transfer the roasted mixture to a plate and allow it to cool completely. If using peanuts with skin, you can rub them between your palms to remove the papery skin once cooled.
2
Grind the Chutney
Once cooled, transfer the roasted peanuts, chilies, and garlic to a blender or grinder jar.
Add the tamarind paste, jaggery (if using), and salt.
Pour in 1/2 cup of water and blend until you get a smooth paste. Scrape down the sides as needed.
Add the remaining 1/4 cup of water, or more, one tablespoon at a time, and blend again to achieve your desired consistency. The chutney should be thick yet pourable.
3
Prepare the Tempering (Tadka)
Heat sesame oil in a small pan (tadka pan) over medium heat.
