Paneer Satay

Total Cook Time: 55 mins

Ingredients

For The Hot and Sweet Dip

• 2 tbsp vinegar
• 1 tbsp sugar substitute
• 1 tsp cornflour
• 1 tsp dry red chilli flakes (paprika)
• salt to taste

For The Peanut Sauce

• 1 tsp oil
• 1/4 cup finely chopped onions
• 2 garlic (lehsun) cloves , finely chopped
• 2 tbsp peanuts , roasted and powdered
• 2 tsp sugar substitute
• 2 tbsp coconut milk (nariyal ka doodh)
• 1 stalk lemongrass (hare chai ki patti)
• 1 tsp chilli powder
• 1/2 lemon
• salt to taste
• 1/2 tbsp lemon juice

Other Ingredients

• 1/2 cup low fat paneer (cottage cheese)
• 1/2 red capsicum 
• 1/2 yellow capsicum 
• 1 onion , cut into 50 mm. cubes
• 2 tsp olive oil for cooking

Method

For the hot and sweet dip

1. Combine the vinegar, sugar substitute, cornflour and 1 cup of water together in a small non-stick pan, mix well and cook on a medium flame till the mixture becomes translucent, while stirring continuously.
2. Remove from the flame and keep aside to cool.
3. When cool, add the red chilli flakes and salt and mix well.
4. Allow to stand for a while before using.

For the peanut sauce

1. Heat the oil in a non-stick pan, add the onions and garlic and sauté on a medium flame till they turn translucent.
2. Add the peanut powder, sugar substitute, coconut milk, lemon grass, chilli powder, lemon rind and salt, mix well and simmer for 10 to 15 minutes, stirring once in between.
3. Remove from the flame, discard the lemon grass and add the lemon juice and mix well. Keep aside to cool.

How to proceed

1. Combine the paneer, red capsicum, yellow capsicum and onions together in a bowl, add the peanut sauce, toss gently and keep aside for 15 to 20 minutes.
2. On a skewer, arrange one piece each of paneer, red capsicum, yellow capsicum, and onion. You could also just put the capsicum around the dish. 
3. Repeat to make more
4. Heat a non-stick pan and cook the satays on a medium flame using oil till all sides are golden brown in colour.

Garnish and Serve.

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