Malaysian Style Veg Satay Recipe | How To Make Satay Sauce | Paneer Satay | Easy Starters Recipes

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.

Roughly chop 1 onion and set aside.

Chop ¼ inch of ginger and ½ inch of galangal.

Add 3 cloves of garlic and 1 stock of lemongrass to a blender.

Add fennel seeds and blend the mixture until roughly blended.

Add ¼ tsp turmeric powder, ½ tsp coriander powder, and ½ tsp cumin powder to the mixture.

Add 2-3 tbsp oil to blend into a paste and season with salt and jaggery.

Blend again until smooth to create the marinade.

Cut 200 gms of paneer into batons and cover with the marinade, letting it marinate for 10-15 minutes.

For the peanut sauce, coarsely grind ½ cup of roasted peanuts and set aside.

Soak 5-6 red chillies in hot water and add them with the water to the blender along with 1 onion, 1 stock of lemongrass, 4 cloves of garlic, and ½ inch of galangal.

Add a pinch of salt and blend into a fine paste.

Heat 3-4 tbsp of oil in a tall pot and add the paste, cooking until the oil separates.

Add the roasted peanuts, 2 tbsp tamarind pulp, and 2 tbsp jaggery to the pot, mixing well.

Add ½ cup of water and let the sauce boil for 30-40 seconds before removing from heat.

Heat oil on a Tawa and soak skewers in water to prevent burning.

Thread the marinated paneer onto the skewers, ensuring enough marinade is on the paneer.

Cook the paneer on the Tawa, flipping to cook on all sides until done.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens