Place the paneer fingers in a bowl. Add salt, soy sauce, lemon juice, garlic, ginger, brown sugar and honey and mix. Leave to marinate for one hour preferably in a refrigerator.
Heat oil in a griddle or tawa. Thread the marinated paneer onto satay sticks and place on the griddle. Pour some of the excess marinade over the paneer and cook, turning the satay sticks to brown the paneer evenly on all sides.
For the peanut sauce, heat the oil in a pan; add onion and sauté for a few minutes. Add ginger and garlic and continue to sauté. Add soy sauce, peanut butter and two tablespoons of water.
Stir in the coconut milk, lemon juice, salt and honey. Add the fresh red chilli and remove from heat. Serve the paneer satay with the sauce.