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.

Find out more about the history and tradition of the dish

In India, ragi has been found in archaeological excavations dating back to 1800 BC, and has been associated with honouring poets with a concoction of ragi, milk, and honey.

Read

Rate This Recipe

Overall Rating

0 (0)

Select your rating

Thanks for your rating!

Something went wrong. Please try again!

Similar Recipes

10 mins

0 (0)

Paneer Tikka

A favourite for adults and children alike, Paneer Tikka’s creamy texture and versatility have a universal appeal that no one can resist. So, when you're at the helm of the kitchen crafting this delicacy, remember one golden rule: make extra! Any seasoned culinary artist will reveal that the secret lies in the marinade – the concoction of spices and yoghurt that transforms humble paneer cubes into bites of perfection. Psst, insider tip: the longer you let it marinate, the more layers of flavour it unveils. It's a culinary alchemy that elevates the dish from good to gourmet.

12 mins

0 (0)

Moong Dal Halwa

When someone first said ‘Moong Dal Halwa’ to me, I raised my eyebrows, mumbled “weirdo,” and swiftly scuttled away. When I finally tasted it, I groaned as I lamented all the wasted opportunities where I had shunned this slurp-worthy treat. Now, I scramble for it whenever I see the golden-hued, melt-in-the-mouth dessert. The only words that come out of my mouth are, “Please, Sir, may I have some more!” The humble moong whips itself into a superstar, its nutty flavours harmonising with the sweetness of milk, cream and sugar. Gracing festive occasions and special celebrations, this aromatic halwa is nothing short of a culinary masterpiece that captivates the palate.

17 mins

0 (0)

Kadhai Paneer

The delightful Kadhai Paneer combines the crunch of julienned capsicum, the sweetness of carrots, and the gooey centres of paneer (cottage cheese). Cooked in the kadhai, a punch of chilli and garlic complements these flavours, and the whole mix is fused with creamy coconut cream to tease the taste buds. Enjoy this North Indian treat with naan or parathas.

35 - 40 mins

0 (0)

Amritsari Chole

A dish that speaks of North India’s culinary finesse, Amritsari Chhole is all about depth and spice. Kabuli chana, soaked and pressure-cooked with bay leaf, cinnamon, and tea bags, develops a smoky, earthy note. It's then simmered in a robust onion-tomato masala, spiked with classic Indian spices like turmeric, red chili, amchur, and garam masala. A touch of kasuri methi adds fragrance and finish. Rooted in Amritsar’s rich street food culture, this chhole recipe is the kind that draws crowds and creates comfort in every bite.