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Paneer, Mushrooms And Capsicum Satay


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A very famous Far Eastern specialty. Paneer, mushrooms and capsicum skewers served with a peanut marinade.

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Makes 6 skewers.
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Ingredients


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
    1. 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.
    2. Turn off the heat, remove the lemon grass and the lemon juice.
    3. Cool and keep aside.

    How to proceed
    1. In abowl, mix the sauce with the vegetables and the paneer carefully, so as not to break them.
    2. Allow to stand for 15 to 20 minutes.
    3. Put the vegetables and the paneer alternately on six bamboo skewers.
    4. 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.

    Tips
    1. You can use any other vegetables of your choice.
    2. You can also grill the satay on a barbecue grill.
    RECIPE SOURCE : Thai CookingBuy this cookbook
    2 reviews received for Paneer, Mushrooms And Capsicum Satay
    2 FAVOURABLE REVIEWS

    The most Helpful Favourable review

     Reviewed By
    Leena_Dhoot, January 02, 2011

    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.
    1 of 1 members found this review helpful

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    Helpful reviews for this recipe
    Reviewed January 02, 2011 by Leena_Dhoot

    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.

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    1 of 1 members found this review helpful
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    Reviewed September 16, 2011 by Ipshita Menon

       


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