Paneer Mushroom and Capsicum Satay Recipe

A very famous Far Eastern specialty. Paneer, mushrooms and capsicum skewers served with a delicious marinade.

Nutritional info

ingredients
1/4 Cup(43.0 gm) Paneer (Cube)
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1/4 Cup(24.0 gm) Mushroom (Diced)
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1/8 Cup(15.0 gm) Red Capsicum (Diced)
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1/8 Cup(14.0 gm) Capsicum (Diced)
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1/8 Cup(17.0 gm) Yellow Capsicum (Diced)
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1 Tbsp(22.0 gm) Schezwan Chutney
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2 Tsp(5.0 gm) Corn Flour
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2 Tsp(22.0 gm) Honey
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1 Tsp(6.0 ml) Red Chilli Sauce
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1 Tsp(5.0 gm) Soya Sauce
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1 Tsp(5.0 gm) Ginger Garlic Paste
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1/2 Tsp(2.0 ml) Lemon Juice
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1/4 Tsp(1.0 gm) Salt
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1 Tbsp(8.0 ml) Oil
  • In a bowl 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, 1/4th tsp salt and mix well.

  • Now add 50 gm paneer cubes and 25 gm mushroom, cover with the margination well and keep aside for 1520 minutes.

  • Heat 2 tbsp oil in a pan.

  • Insert a dice of yellow capsicum, paneer, green capsicum, mushroom and red capsicum into skewers alternately.

  • Roast it in the heated oil and let it cook well.

  • Serve hot with noodles/rice or as it is as a snack.