0 0
Paneer served with Satay sauce

Share it on your social network:

Or you can just copy and share this url


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

Bookmark this recipe

You need to login or register to bookmark/favorite this content.

Paneer served with Satay sauce

  • 25
  • Serves 4
  • Easy


  • For Satay sauce



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

(Visited 25 times, 1 visits today)

Recipe Reviews

There are no reviews for this recipe yet, use a form below to write your review
Pasta and Cheese
Paneer with Sun Dried Tomatoes
Pasta and Cheese
Paneer with Sun Dried Tomatoes

Add Your Comment