Paneer (vegetarian) satay

A vegetarian satay dish is a much coveted creation. I use paneer as the protein instead of chicken, but it could also be halloumi if you prefer. I love peanut butter and this is a justifiable way for me to eat the stuff at dinner time.


What you will need
1 block of paneer
Fresh coriander
2 cloves of garlic
1 thumbsize piece of ginger
3-4 dried red chillies
1-2 spring onions
2 table spoons crunchy peanut butter
1 table spoon of soy sauce
1 tea spoon of honey
1 lemon/lime


Crush the garlic, grate the peeled ginger and crush the red chillies. Add this to two tablespoons of crunchy peanut butter, a good glug of soy sauce, a tea spoon of honey and the juice of the lime. Mix together with some chopped fresh coriander. You could in theory blitz this together, but i want to keep the peanuts crunchy. 

Slice a block of paneer lengthways into five strips and then in half. You should have 10 pieces of paneer.

Toss the paneer in the satay sauce to marinade, ideally overnight. When ready to eat, skewer the paneer pieces and place on grease proof paper on a baking tray. Roasting seemed the least messy way of cooking, so roast in a preheated oven preheated at 180 degrees for 10-15 minutes.

Slice the spring onions finely to scatter over the top when the paneer skewers come out of the oven.

 

If you would prefer, you can marinade the paneer simply in soy sauce, garlic and ginger, grill and then serve with the satay sauce on the side.

If, like me you are also feeding a carnivore, the satay can be used to marinade chicken strips for them.

I served this with a sesame cucumber and rice wine salad.