Paneer, Baby Corn and Capsicum Satay Sticks
by Tarla Dalal

Cottage cheese, capsicum and baby corn are coated with a spicy marinade, strung into toothpicks and sautéed till brown and aromatic.

And, the perfect combination for this tasty satay team is peanut sauce, which can either be coated on the paneer, capsicum and baby corn satay sticks, or served separately as an accompaniment.

Paneer, Baby Corn and Capsicum Satay Sticks

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Paneer, Baby Corn and Capsicum Satay Sticks recipe - How to make Paneer, Baby Corn and Capsicum Satay Sticks

1/2 cup paneer (cottage cheese) cubes
1/2 cup baby corn cubes
1/2 cup green capsicum cubes
oil for greasing and cooking

To Be Mixed Into A Marinade
2 tsp curry powder
2 tsp lemon juice
2 tsp honey
1 tbsp oil
salt to taste

For The Peanut Sauce
2 tbsp peanut butter
1/2 tsp soy sauce
1 tsp sugar
1/2 tsp chilli powder
salt to taste

Method
For the peanut sauce

Combine all the ingredients, along with ½ cup of water in a broad non-stick pan, mix well and cook on a medium flame for 3 to 4 minutes ,while stirring occasionally. Keep aside.

How to proceed

Combine the paneer, baby corn, capsicum and the prepared marinade in a deep bowl and toss well.
Arrange a piece of baby corn, paneer and capsicum on a toothpick.
Repeat with the remaining marinated vegetables to make 15 more satay sticks.
Grease a non-stick tava (griddle) with oil.
Place the prepared satay sticks on the tava (griddle) and cook on a medium flame, using oil till they are golden brown in colour from all the sides.
Serve immediately with peanut sauce.

Nutrient values per serving

Energy	250 cal
Protein	3.4 g
Carbohydrates	10.7 g
Fiber	0.9 g
Fat	21.9 g
Cholesterol	0 mg
Vitamin A	572 mcg
Vitamin B1	-0.1 mg
Vitamin B2	-0.2 mg
Vitamin B3	-0.1 mg
Vitamin C	26.3 mg
Folic Acid	4 mcg
Calcium	93.9 mg
Iron	0.2 mg
Magnesium	0 mg
Phosphorus	0 mg
Sodium	126.2 mg
Potassium	61.2 mg
Zinc	0.4 mg