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Grilled Paneer Satay Recipe

A finger-bite protein-rich, Calorie dense and calcium-packed snack. A dash of lemon adds up to Vitamin C content boosting the immune system.

Nutrition Information

Per Serving: 1 Number - 60.0 gm

  • 184.3 kcal
  • 11.3 gm
  • 3.7 gm
  • 11.7 gm
    Total Fat
  • 0.8 gm
    Total Fiber
1 Tsp(4.0 gm) Lemon Juice
1/2 Tsp(3.0 gm) Jaggery
1 Tbsp(19.0 ml) Red Chilli Sauce
2 Tbsp(31.0 gm) Coconut Milk
3 Tbsp(31.0 gm) Peanuts
1 Tbsp(8.0 ml) Oil
2 Tsp(10.0 gm) Tomato Ketchup
1 Tsp(11.0 gm) Honey
1/2 Tsp(2.0 gm) Soya Sauce
1/2 Tsp(3.0 gm) Ginger Garlic Paste
1/2 Chopped Tsp(1.0 gm) Garlic
10 Gm(10.0 ml) Oil
1/4 Tsp(1.0 gm) Salt
1/2 Tsp(2.0 gm) Lemon Juice
1 Tsp(5.0 gm) Soya Sauce
1 Tsp(6.0 ml) Red Chilli Sauce
2 Tbsp(12.0 gm) Corn Flour
1 Tbsp(22.0 gm) Schezwan Chutney
75 Gram(75.0 gm) Paneer
  • In a pan add 1 tbsp schezwan sauce,1 tsp soya sauce,1 tsp red chilly sauce,1 tsp ginger garlic paste,1/2 tsp lemon Juice, 2 tsp honey, 2 tsp corn flour,1/4 tsp salt and mix well.

  • Add 75 gm paneer sticks to it. Marinate it and keep it aside for 1520 minutes.

  • Take a pan and add 1 tbsp of oil.

  • Insert the marinated paneer pieces into skewers and place on the heated pan

  • Cook Well.

  • For Peanut Sauce

    Add 3 tbsp peanuts, 2 tbsp coconut milk, 1 tbsp red chilly sauce, 1/2 tsp jaggery, 1 tsp lemon juice in a blender.

  • Blend till smooth and serve with prepared satay.