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Paneer served with Satay sauce

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Ingredients

Adjust Servings:
400 gms Akshayakalpa Paneer 2 pkts
100 gms Akshayakalpa Butter
1 tablespoon Ginger Garlic paste (optional)
1 handful chopped Fresh Coriander
For Satay sauce
100 gms Akshayakalpa Butter
200 gms Peanut Butter (Smooth or Crunchy)
1 small Onion diced finely
2 peeled and finely chopped Garlic
Finely chopped Ginger
2 finely diced Red Chilli (you can use Red Chilli Flakes optionally)
1-2 teaspoons Soy Sauce
400 ml Coconut Milk
1 teaspoon Organic Sugar
Himalayan Salt to taste

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Paneer served with Satay sauce

  • 25
  • Serves 4
  • Easy

Ingredients

  • For Satay sauce

Directions

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Cut the Paneer into finger length pieces and skewer them with wooden skewers. Marinate with ginger garlic paste (optional) or sprinkle salt on the paneer and let sit.
Meanwhile in a wok, stir the onions and garlic along with red chillies until the onion becomes translucent.

Add the peanut butter and mix well. Add the sugar and a pinch of salt. Add the soy sauce. Add the coconut milk a little bit at a time to water down the peanut butter.
Cook until it starts bubbling, stirring constantly. Let it cool.

Take the paneer sticks and place on a hot non stick skillet and add butter. Lightly caramelize on all sides and remove. Don’t overdo the frying as paneer can tend to become hard.

Place the skewers on a plate. Pour the Satay sauce on the sticks (or separately in a bowl) and garnish with Fresh Coriander

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