Total Cook Time: 55 mins
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
- 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
For the hot and sweet dip
- 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.
- Remove from the flame and keep aside to cool.
- When cool, add the red chilli flakes and salt and mix well.
- Allow to stand for a while before using.
For the peanut sauce
- Heat the oil in a non-stick pan, add the onions and garlic and sauté on a medium flame till they turn translucent.
- 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.
- Remove from the flame, discard the lemon grass and add the lemon juice and mix well. Keep aside to cool.
How to proceed
- 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.
- 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.
- Repeat to make more
- 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.