Paneer Satay

Grilled paneer with a savoury, satay-style glaze

Prep Time 15 min
Cook Time 10 min
Serving Size 2-3

This Paneer Satay brings together the quiet richness of paneer and the bold flavours of a satay-inspired marinade. Finger-cut paneer is gently coated in soy sauce, sesame oil, yogurt, honey, and spice, allowing the flavours to seep in without overpowering its milky softness. Grilled until golden and lightly blistered, the skewers offer a pleasing contrast of crisp edges and creamy centres. Garnished with roasted peanuts and spring onions, this dish highlights paneer’s remarkable ability to adapt, honouring its ancient dairy roots while embracing modern, global flavours.

Ingredients

For the Paneer Satay

300–350 g paneer, cut into long satay-style strips or cubes
1.5 tbsp soy sauce
1 tbsp sesame oil (or any neutral oil)
1 tbsp lemon juice
1 tbsp ginger-garlic paste
1 tbsp honey or brown sugar
1 tbsp sriracha or any Asian chilli sauce
½ tsp turmeric
½ tsp black pepper
1 tsp red chilli flakes
1 tbsp thick curd/yogurt (adds body to marinade)
1 tsp corn flour (helps coating stick)
Salt, to taste
Wooden skewers, soaked in water 10 mins

For the Peanut Sauce (optional)

¼ cup peanut butter (smooth)
1 tbsp soy sauce
1 tbsp brown sugar or honey
1 tbsp lime juice
1 tbsp sriracha or chilli paste
1 small clove garlic, minced
¼ cup coconut milk or warm water (to thin)
1 tsp sesame oil
A pinch of salt

Method

In a bowl, mix soy sauce, sesame oil, lemon juice, ginger-garlic paste, brown sugar, sriracha sauce, turmeric, pepper, salt, chilli flakes, yogurt, and corn flour.
Cut the paneer in finger style long cuts. Add paneer pieces gently and coat evenly. Rest for 20–30 minutes.
Soak some satay sticks in water. Thread marinated paneer onto satay sticks.
Preheat the oven with grill tray at 230*C for 15 mins. Arrange the paneer satay on hot grill rack. Use convection mode at 230*C grill on top rack for 8 mins checking occasionally to avoid excessive charring. Brush with some oil after 5 mins.
Cook skewers on all sides until golden.
Serve hot satay skewers with any desired dipping sauce.
Garnish with chopped roasted peanuts, spring onion, or a drizzle of chilli oil.

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