Paneer Mushroom and Capsicum Satay Recipe

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

Nutritional info

  • 1.9 gm
    Protein
  • 5.3 gm
    Total Fat
  • 10.7 gm
    Carbohydrate
  • 115.3 kcal
    Energy
  • 68.7 mg
    Calcium
  • 0.2 mg
    Iron
  • 4.0 mg
    Vitamin C
  • 5.0 mcg
    Vitamin A
1/4 Cube Cup(43.0 gm) Paneer
1/4 Diced Cup(24.0 gm) Mushroom
1/8 Diced Cup(15.0 gm) Red Capsicum
1/8 Diced Cup(14.0 gm) Capsicum
1/8 Diced Cup(17.0 gm) Yellow Capsicum
1.0 Tbsp(22.0 gm) Schezwan Chutney
2.0 Tsp(5.0 gm) Corn Flour
2.0 Tsp(22.0 gm) Honey
1.0 Tsp(6.0 ml) Red Chilli Sauce
1.0 Tsp(5.0 gm) Soya Sauce
1.0 Tsp(5.0 gm) Ginger Garlic Paste
1/2 Tsp(2.0 ml) Lemon Juice
1/4 Tsp(1.0 gm) Salt
1.0 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, 1/4 tsp salt and mix well.

  • Now add 1/4 cup paneer cubes and 1/4 cup diced mushroom, cover with the marination well and keep aside for 1520 minutes.

  • Heat 1 tbsp oil in a pan.

  • Put 1/8 cup each of diced yellow, green and red capsicum and also 1/4 cup of paneer and mushroom.

  • Put capsicum satay, 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.