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Paneer Satay

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Published under: PaneerThai

A delicious and quick to make appetizer/starter for any occasion. Perfect for those weekend parties or even a sunday brunch.

Paneer Satay

Image by Chef Arvind

Paneer – 100 gms
Thick Coconut Milk – 1 tsp
Thai Red Curry Masala Paste- 1 tsp (available in major supermarkets or see recipe below)
Thai Curry Powder – 1 tsp (available in major supermarkets)
Sugar – 1/2 tsp
Wooden Skewers – few, soaked in water for 30 minutes
Salt as per taste
Oil as required

1. Cut the paneer into small fingers or cubes.
2. Combine all the other ingredients in a bowl.
3. Add the paneer pieces and mix well.
4. Keep aside for 15 to 30 minutes.
5. Heat oil in a nonstick pan over medium flame.
6. Skewer the marinated paneer and fry until golden brown and cooked.
7. Remove and serve with peanut sauce (or tomato sauce) or mint chutney.

Ingredients for Thai Red Curry Paste:
Kashmiri Red Chillies – 3, soaked in 1/4 to 1/2 cup of water
Onion – 1, small
Garlic – 4 to 5 flakes
Basil Leaves – 2
Garam Masala Powder – 1/4 tsp
Salt as per taste
Black Pepper Powder as per taste

Method to make Thai Red Curry Paste:
1. Combine all the ingredients and grind to a fine paste.
2. Use as desired.

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