Paneer Satay Stick With Peanut Sauce | Paneer Starter | How To Make Satay Sauce | Easy Recipe

peanut butter

🥗Healthier: almond butter

💰Cheaper: sunflower seed butter

Almond butter provides a similar texture with fewer calories.

soy sauce

🥗Healthier: tamari

💰Cheaper: coconut aminos

Tamari is gluten-free while coconut aminos are lower in sodium.

lime juice

🥗Healthier: lemon juice

💰Cheaper: vinegar

Lemon juice offers a similar tang with lower cost.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar has a lower glycemic index.

Soak Kashmiri chili in hot water for half an hour.

Transfer soaked chili to a grinder jar with ginger and garlic and grind to a coarse paste.

In a bowl, add 3 tablespoons of unsweetened peanut butter, 1.5 tablespoons of dark soy sauce, and some water, then mix until smooth.

Add 200 ml of coconut milk to the mixture and blend until smooth.

In a pan, heat some oil and add the chili, ginger, and garlic paste, cooking until fragrant.

Add 1/4 finely chopped onion and chili flakes, cooking until the onion is pink.

Add the prepared sauce mixture to the pan and cook until it boils, then turn off the heat.

Add honey, lemon juice, and salt to the sauce, mix well, and set aside.

Cut 200 grams of paneer into cubes and prepare bamboo skewers soaked in water.

Spread oil in a pan and heat it, then place the paneer sticks in the pan.

Cook the paneer sticks until golden brown on both sides.

Spread the peanut sauce over the paneer sticks and cook until the sauce thickens and is absorbed by the paneer.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens