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Paneer & Pepper Satay with Peanut Sauce
Ingredients:
For the Satay
200 gm Red Curry paste
1 tbsp Brown sugar
2 tsp Cumin powder
2 tsp Coriander powder
1 tbsp Turmeric powder
1 tbsp Lemon grass (finely chopped)
2 tbsp Kaffir Lime leaves (finely chopped)
600 ml Coconut Milk
3 tbsp Light Soya sauce
1 nos. Onion (cut into large dices)
1 nos. Red Capsicum (cut into large dices)
1 nos. Yellow Capsicum (cut into large dices)
1 nos. Green Capsicum (cut into large dices)
500 gm Paneer (cut into cubes)
2 tsp Oil
For the Peanut sauce
100 gm Red Curry paste
100 gm Roasted Peanut powder
2 tbsp Kaffir Lime leaves (finely chopped)
3 tbsp Lemon grass (finely chopped)
1 tbsp Turmeric powder
1 tbsp Light Soya sauce
1 tbsp Tamarind paste
2 tbsp Palm Sugar (or Jaggery)
120 ml Coconut Milk
2 tsp Sesame oil
2 tbsp Oil
2 cloves Garlic (finely chopped)
To serve
5 nos. Satay sticks (soaked)
Method:
1. In a large mixing bowl, whisk together the curry paste, brown sugar, cumin powder, coriander powder, turmeric, lemon grass, lime leaves, coconut milk and light soya sauce. Whisk very well and keep aside for 5 minutes for flavours to blend well.
2. Add in the onion, red, yellow and green capsicum and paneer and toss gently to coat vegetables and paneer with marinade.
3. Drain the satay sticks and skewer the vegetables and paneer alternately on them. Refrigerate for 20 minutes.
4. Meanwhile, in another mixing bowl, whisk together the curry paste, peanut powder, lime leaves, lemon grass, turmeric, light soya sauce, tamarind paste, palm sugar and coconut milk. Whisk well, mix in sesame oil and keep aside for 5 minutes to allow flavours to blend well.
5. Heat oil in a saucepan, add garlic and sauté till garlic softens. Add the sauce mixture and cook stirring continuously for 10 to 15 minutes till sauce thickens and turns glossy. When done, remove from flame and keep aside.
6. Heat 2 tsp oil in a grill pan, place refrigerated skewers on it and grill turning constantly over a medium flame for 5 to 7 minutes till vegetables and paneer are properly grilled.
Ingredients:
For the Satay
200 gm Red Curry paste
1 tbsp Brown sugar
2 tsp Cumin powder
2 tsp Coriander powder
1 tbsp Turmeric powder
1 tbsp Lemon grass (finely chopped)
2 tbsp Kaffir Lime leaves (finely chopped)
600 ml Coconut Milk
3 tbsp Light Soya sauce
1 nos. Onion (cut into large dices)
1 nos. Red Capsicum (cut into large dices)
1 nos. Yellow Capsicum (cut into large dices)
1 nos. Green Capsicum (cut into large dices)
500 gm Paneer (cut into cubes)
2 tsp Oil
For the Peanut sauce
100 gm Red Curry paste
100 gm Roasted Peanut powder
2 tbsp Kaffir Lime leaves (finely chopped)
3 tbsp Lemon grass (finely chopped)
1 tbsp Turmeric powder
1 tbsp Light Soya sauce
1 tbsp Tamarind paste
2 tbsp Palm Sugar (or Jaggery)
120 ml Coconut Milk
2 tsp Sesame oil
2 tbsp Oil
2 cloves Garlic (finely chopped)
To serve
5 nos. Satay sticks (soaked)
Method:
1. In a large mixing bowl, whisk together the curry paste, brown sugar, cumin powder, coriander powder, turmeric, lemon grass, lime leaves, coconut milk and light soya sauce. Whisk very well and keep aside for 5 minutes for flavours to blend well.
2. Add in the onion, red, yellow and green capsicum and paneer and toss gently to coat vegetables and paneer with marinade.
3. Drain the satay sticks and skewer the vegetables and paneer alternately on them. Refrigerate for 20 minutes.
4. Meanwhile, in another mixing bowl, whisk together the curry paste, peanut powder, lime leaves, lemon grass, turmeric, light soya sauce, tamarind paste, palm sugar and coconut milk. Whisk well, mix in sesame oil and keep aside for 5 minutes to allow flavours to blend well.
5. Heat oil in a saucepan, add garlic and sauté till garlic softens. Add the sauce mixture and cook stirring continuously for 10 to 15 minutes till sauce thickens and turns glossy. When done, remove from flame and keep aside.
6. Heat 2 tsp oil in a grill pan, place refrigerated skewers on it and grill turning constantly over a medium flame for 5 to 7 minutes till vegetables and paneer are properly grilled.
