Vegetarian Malaysian Satay Lip smacking vegetable satay served with peanut sauce. This recipe has featured on the show Khanakhazana. By Sanjeev Kapoor 24 Jun 2016 in Recipes Course New Update Main Ingredients Potatoes, Green peas Cuisine Indonesian, Malaysian, , , Course Main Course Vegetarian Prep Time 26-30 minutes Cook time 26-30 minutes Serve 4 Taste Mild Level of Cooking Moderate Others Veg Advertisment Ingredients list for Vegetarian Malaysian Satay 2 large Potatoes boiled and mashed 1/2 cup Green peas boiled and mashed 1/4 cup Corn kernels boiled and crushed 100 grams Paneer (cottage cheese) grated 2-3 Green chillies finely chopped 1 inch piece Ginger finely chopped 6-7 cloves Garlic finely chopped 1 teaspoon Garam masala powder to taste Salt 1/2 teaspoon Turmeric powder 1 teaspoon Red chilli powder 2-3 tablespoons Cornflour/ corn starch to shallow fry Oil FOR PEANUT SAUCE 1 teaspoon Oil 1 small Onion finely chopped 4 cloves Garlic finely chopped 1/2 teaspoon Red chilli powder 1 tablespoon Dark soy sauce 1/4 cup Peanuts roasted and crushed 3 tablespoons Tomato puree 2 teaspoons Honey to taste Salt TO SERVE to deep fry Oil 20-25 Rice wafers 10-12 Potato skins prepared 8 Cabbage leaves 4 cups Plain pilaf rice cooked 2 tablespoons Butter Method Heat the sizzler plate. Mix together mashed potatoes and peas in a bowl. Add crushed corn and paneer. Add green chillies, ginger, garlic, garam masala powder, salt, turmeric powder, red chilli powder and mix well. Mix in one tablespoon of cornstarch. Take satay sticks. Take a portion of the mixture and pat it on the stick in a shape. Dip a fork in remaining cornstarch and press the kabab with it to flatten it on both sides. Prepare other kababs in a similar way. Refrigerate for half an hour. To prepare sauce, heat oil in a pan. Add onion and garlic. Sauté for a few seconds and add red chilli powder, soy sauce and crushed peanuts. Mix well. Add tomato puree and one cup of water. Bring to a boil. Add honey and salt to taste. Keep warm. Heat two to three tablespoons of oil on a tawa. Fry kababs on both sides till done. Heat sufficient oil in a wok or kadai. Deep fry the rice wafers in hot oil. Drain onto an absorbent paper and set aside. Deep fry potato skins and keep aside. Place the cabbage leaves on the hot sizzler plate. Place two or three satays on it. Pack the pilaf rice in a greased mould, press lightly and invert in onto the plate. Arrange the rice wafers and potato skins. Pour peanut sauce over them. Pour melted butter for sizzling effect. Garnish with a sprig of parsley and serve immediately. #Corn kernels #Garlic #Ginger #Green chillies #Green peas #Oil #Peanuts #Plain pilaf rice #Potatoes #Salt #Paneer (cottage cheese) Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article