Paneer Capsicum Satay is a variation of Indonesian street food. They generally use tofu but I replaced it with paneer.
| Preparation Time: | 30 minutes |
| Servings: | 6 |
| Difficulty: | Easy |
Ingredients
| Paneer | 500 gm |
| Red, Yellow and Green Capsicum | 1 each |
| Zucchini | 1 |
| Red Onion | 2 |
| Red Curry Paste | 200 gm |
| Brown Sugar | 1 tbsp |
| Cumin Powder | 2 tsp |
| Coriander Powder | 2 tsp |
| Haldi (turmeric powder) | 1 tbsp |
| Lemon Grass (bottom white portion) | 1 tbsp chopped |
| Lime Leaves | 2 tbsp chopped |
| Coconut Milk | 600 ml |
| Light Soy Sauce | 3 tbsp |
Method
- Cut 1 inch by 1 inch by .5 inch cubes of paneer.
- Chop about 1 inch squares of capsicum, zucchini and onion.
- Mix everything in a bowl except paneer and capsicum.
- Add paneer and vegetables in the spice mixture. Mix lightly so that paneer does not break.
- Skew pepper, paneer, onion and zucchini carefully. Keep in refrigerator for about 30 minutes.
- Grill in a pan or oven from all sides.
- Paneer Capsicum Satay are ready. Serve it hot with peanut sauce.
Notes
- Soak the skewers in water before grilling so that they don’t burn.
- Home made paneer does not work very well in this recipe because it’s too soft for skewers.
Summary
Recipe Name
Paneer Capsicum Satay
Author Name
Ruchi Garg
Published On
Total Time
Average Rating
Based on 1 Review(s)