Dangerously addictive, this Paneer and Mushroom Satay with Peanut sauce is a flavour punch like no other. Bringing together Thai and Indonesian flavours, it’s succulent, juicy and grilled to perfection.
This dish takes me back to Singapore where being a vegetarian wasn’t easy. I would often find myself dipping the cucumbers and onions into the peanut sauce from my friends’ plates. I’ve recreated the addictive peanut sauce flavour, except here there is a delicious veg satay to go along with it.
If you do try this Paneer and Mushroom Satay and would like to try my other snack recipes, click here. Do tag me on Instagram if you make this, enjoy!
Paneer and Mushroom Satay with Peanut Sauce
20
minutes20
minutesIngredients
1 1/2 cups paneer (cottage cheese) – cubed (200gms)
1 cup mushrooms – cubed
- FOR THE PEANUT SAUCE
3 tbsp creamy peanut butter
2 tsp red chilli sauce
2 fresh red chillies
A squeeze of fresh lemon juice
1/4 cup hot water
2 tsp Thai curry paste
- FOR THE MARINADE
1/4 cup coconut milk
1 tbsp Honey
2 tbsp ginger garlic paste
1 tsp salt
3 tbsp Thai curry paste
2 tbsp vegetable oil
Directions
- In a large bowl, add all the ingredients for the marinade and mix well. Toss in the cubed paneer and mushroom making sure all the pieces are well coated. Set this aside for 15 minutes.
- Heat a pan with oil and place the marinated paneer and mushroom. Let it cook on both sides or until it is slightly charred around the edges. Do not overcrowd the pan. If there is any balance marinade, drizzle into the pan as you are tossing the paneer and mushroom.
- In a small bowl, add all the ingredients for the peanut sauce along with 2 tbsp of the hot water. Whisk well, it may start to thicken and become grainy at the beginning but as you keep whisking the sauce will get creamy. Add more hot water if required. Set aside.
- String the grilled paneer and mushroom into skewers, drizzle with peanut sauce and garnish with fresh coriander leaves. Enjoy!
