Paneer, Mushrooms and Capsicum Satay
by Tarla Dalal
A very famous Far Eastern specialty. Paneer, mushrooms and capsicum skewers served with a peanut marinade.
Paneer, Mushrooms and Capsicum Satay recipe - How to make Paneer, Mushrooms and Capsicum Satay
Preparation Time: Cooking Time: Total Time:
Makes 6 skewers.
200 gms paneer (cottagte cheese) cubes , cut into 25mm. (1") cubes
4 capsicums cubed (green,red and yellow)
12 large sized mushrooms (khumbh)
For the peanut sauce
1/2 onion, chopped
2 cloves garlic (lehsun)
2 tbsp peanut butter
1 tbsp brown sugar
1/2 cup coconut milk
1 stalk of lemongrass (hare chai ki patti)
1 tsp chilli powder
rind of 1/2 lemon
1/2 tbsp lemon juice
1 tsp oil
salt to taste
Method
For the peanut sauce
How to proceed
- Method
For the peanut sauce
- For the peanut sauce
- Heat the oil in a pan and fry the onions and garlic till soft. Add the remaining ingredients except the lemon juice and simmer for 10 to 15 minutes.
- Turn off the heat, remove the lemon grass and the lemon juice.
- Cool and keep aside.
How to proceed
- How to proceed
- In abowl, mix the sauce with the vegetables and the paneer carefully, so as not to break them.
- Allow to stand for 15 to 20 minutes.
- Put the vegetables and the paneer alternately on six bamboo skewers.
- Heat the oil on a tava and place the skewers on the tava. Grill on all sides till the vegetables brown lightly. Serve with extra sauce.
- You can use any other vegetables of your choice.
- You can also grill the satay on a barbecue grill.
Outbrain
Its a beautiful looking dish! the satay sticks are so colourful and vibrant! The paneer is succulent and the peanut sauce adds so much value to the dish.