How to make Paneer Satay -

Paneer delicacy served with rich peanut sauce.

Sanjeev Kapoor

This recipe is from the book Paneer Book.

Main Ingredients : Cottage Cheese, Peanuts (मूंगफली)

Cuisine : Thai

Course : Snacks and Starters

For more recipes related to Paneer Satay checkout Paneer Tikka Kathi Roll, Tricolor Paneer Tikka, Paneer Di Soti Boti, Paneer Frankie . You can also find more Snacks and Starters recipes like Honey Peanut Rolls Nankhatai Eggless Wheat Cinnamon Cookies Tandoori Aloo Boat

Paneer Satay

Paneer Satay Recipe Card


Thai food is an original and rich amalgam of aromas, subtle blends of herbs and spices and contrasting textures and tastes. It contains flavours and techniques that are familiar from Chinese, Indian and Japanese cooking, but they have been so skilfully combined and refined that the resulting dishes have a new and exciting character.
Whether searing hot or subtly mild, the guiding principle in Thai cooking is harmony. Fundamentally an aromatic marriage of centuries – old Eastern and Western influences, the chief characteristics being who cooks it, for whom it is cooked, for what occasion and where it is cooked. In short Thai dishes can be extremely personal to the cook, how they are refined for particular tastes, how they befit a special function or festival and where they originate. The cuisine has its roots in a waterborne lifestyle, with aquatic animals, plants and herbs as major ingredients.
Thai cuisine is inextricably interwoven with culture, a mystical mix of fragrant flavours and intriguing history:  given the country’s historical Indian roots - Hindu Buddhism was bought here centuries ago, so many Thai curries are redolent with chillies, garlic, cardamom, cloves, cinnamon, and onions.

Prep Time : 1.30-2 hour

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Paneer Satay Recipe

  • Cottage Cheese cut into 2 inch thick fingers 500 grams

  • Peanuts to taste

  • Soy sauce 2 tablespoons

  • Lemon juice 1 teaspoon

  • Garlic crushed 4 cloves

  • Ginger crushed 1 inch piece

  • Brown sugar 2 teaspoons

  • Honey 2 teaspoons

  • Peanut sauce

  • Oil 1 tablespoon

  • Onion chopped 1 small

  • Ginger crushed 1 inch piece

  • Garlic chopped 4 cloves

  • Soy sauce 1 tablespoon

  • Coconut milk 4 tablespoons

  • Lemon juice 1 tablespoon

  • Salt to taste

  • Honey 1 tablespoon

  • Red chilli seeded and chopped 1


Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.