Paneer Satay: Grilled Paneer Skewers with Peanut Sauce
This post may contain affiliate links. Please read our disclosure policy.
Paneer satay is my at-home answer to the vegetarian satay I order every time I eat at an Asian restaurant. Cubes of paneer, a fresh Indian cheese that holds its shape over heat, sit in a coconut milk marinade with curry powder, paprika and crushed lemongrass, then go onto skewers and into a hot grill pan until the edges char. The marinade needs 30 minutes and the cooking about ten. I serve the skewers with peanut sauce, cucumber and lime.
Why This Recipe Works
- Eleven ingredients, one bowl. Paneer, coconut milk, lemongrass, garlic and pantry spices make the whole marinade.
- About 10 minutes at the stove. Twenty minutes of prep and a 30-minute marinade do the rest.
- 7 g of protein per serving, with one tablespoon of oil in the marinade for the whole batch.
- Charred outside, soft inside. A hot grill pan browns the paprika and coconut milk on this paneer satay before the center can toughen.
Full quantities are in the recipe card. These are the ones worth a word.
- Paneer. A firm fresh cheese that does not melt. Check the specialty cheese case at your supermarket first; Indian grocers such as Patel Brothers stock it chilled, or make my homemade paneer. Extra-firm tofu works too.
- Lemongrass. Fresh stalks are in Asian markets and many supermarket produce aisles. Use the pale lower part.
- Red chili powder. Indian red chili powder or cayenne, not the American chili powder blend with cumin and oregano. Any yellow curry powder works.
- Coconut milk. Canned and full fat; spoon the thick cream from the top so the marinade clings.
- Equipment. As an Amazon Associate I earn from qualifying purchases. A grill pan gives the stripes in my photos, and a Lodge 10.25-inch cast iron skillet browns the paneer just as well. A Pyrex glass mixing bowl won’t stain from the paprika. On busy days mine go into a Philips 2000 Series air fryer instead.
How to Make Paneer Satay
1. Crush the lemongrass. Bruise a 1-inch piece of the pale stalk in a mortar and pestle. Crushing opens the fibers so the flavor reaches the marinade quickly.
2. Mix the marinade. Whisk the red chili powder, paprika, curry powder, cardamom, garlic paste, salt, oil and half the coconut milk. Add the black pepper, the rest of the coconut milk and the lemongrass, and whisk again.
3. Marinate the paneer. Turn the cubes until every side is coated and leave them for 30 minutes.
4. Thread the skewers. Three cubes to each skewer.
5. Grill and baste. Brush a grill pan with oil and heat it well. Lay in the skewers, brush the tops with the leftover marinade, and turn until every side is charred in spots, about 10 minutes in all.
Rekha’s Note
Paneer satay is done the moment the edges char. Paneer is fresh cheese, so the pan is only there for color and heat, and every extra minute tightens it. Pull the skewers while the centers are still soft.
Nutrition-wise, paneer brings real protein and calcium to this appetizer, and two tablespoons of coconut milk flavor four servings, so it starts a meal lighter than anything fried.
Rekha
Paneer Satay | Vegetarian Malaysian Style Satay
Ingredients
- 200 gm Paneer
- 1/2 teaspoon Red chili
- 1/2 teaspoon Paprika
- 1 teaspoon Curry Powder
- 1/4 teaspoon Cardamom Powder
- Salt to taste
- 1 tablespoon Oil
- 2 tablespoon Coconut Milk (thick)
- 1 teaspoon Black Pepper
- 1/2 teaspoon Garlic ( Paste)
- 1 inch Lemongrass
Instructions
- In a mixing bowl add ½ teaspoon red chili powder, ½ teaspoon Paprika, 1 teaspoon Curry powder, ¼ teaspoon Cardamom Powder, garlic paste and salt to taste. Then pour little oil and a tablespoon of coconut milk.
- Mix with a spoon or whisk and add black pepper in the bowl.
- Mix again and pour a tablespoon of coconut milk. Mix the milk with the ingredients.
- For extra flavor add an inch of lemongrass in the bowl. Use the white portion of the lemongrass.
- Now add paneer pieces cut into cubes. Coat them with this marinade and rest them for 30 minutes to absorb the flavors.
- After 30 minutes, take a small skewer and skew 3 marinated paneer cubes in the skewer. Likewise, skew the rest of the paneer cubes.
- Brush some oil in a grill pan and place paneer satay on it. Coat some more marinade on top of the paneer and grill them from all sides.
- Serve paneer satay with peanut sauce, sliced cucumber, onion, and lime juice.
Rekha’s Notes
- Paneer satay tastes best with homemade paneer. You can make homemade paneer by following the easy steps here. Or you can buy frozen paneer cubes as well.
- Paneer satay or satay is the vegetarian version of Chicken satay. It is perfectly grilled and nicely charred paneer cubes in skewers with mouthwatering peanut sauce.
- If you like you can switch Indian cottage cheese/paneer with tofu Mushrooms or even soy chaap.
Nutrition
- Marinade sliding off? The coconut milk was thin or the paneer was wet. Use the thick cream from the can and pat the cubes dry first.
- Paneer tough and dry? It stayed on the heat too long. Get the pan hot, char each side quickly and serve right away.
- Sticking to the pan? The pan was not hot enough, or the skewers moved too soon. Oil it, heat it, and turn only when a side releases.
- Skewers burning? Soak wooden skewers in water for 30 minutes before threading, especially for the oven or air fryer.
- Too spicy? Cut the red chili powder in half; the paprika keeps the color.
Paneer Satay Variations
- Vegan satay. Swap in pressed extra-firm tofu; the coconut milk marinade is already dairy-free. My high-protein tofu satay is the full version.
- Mushrooms. Whole cremini mushrooms take the same marinade; grill them until they brown and soften.
- Air fryer. The way I make it most often: skewers in a single layer, basted once halfway.
- Crispy and saucy. For a battered, sweet-hot appetizer instead, try my bang bang cauliflower.
- As a wrap. Slide the paneer off the skewers into a warm tortilla with cucumber, onion and peanut sauce.
Serve It With
- Peanut sauce for dipping. The one I make for my air fryer Asian roasted broccoli works here too.
- An Asian cucumber salad for cool crunch between skewers.
- Thai peanut noodles or a bowl of Thai green curry to turn appetizers into dinner.
Meal Prep and Storage
Marinate the paneer up to a day ahead and keep it covered in the refrigerator. To freeze, wrap the uncooked marinated skewers tightly in foil for up to a month, then thaw them overnight in the refrigerator before grilling. Cooked skewers keep 3 to 4 days in an airtight container in the refrigerator; warm them in a hot grill pan or the air fryer for a minute or two so the paneer stays soft.
Common Questions
Can you bake paneer satay in the oven?
Yes. Bake the skewers on a lined sheet pan in a hot oven, turning once and basting with the leftover marinade until the edges brown; an air fryer or outdoor grill works the same way.
How do you make vegan satay?
Use pressed extra-firm tofu in place of paneer, because this coconut milk marinade has no dairy in it. Serve it with a peanut sauce sweetened with maple syrup or sugar rather than honey.
What sauce goes with paneer satay?
Peanut sauce is the classic partner, thinned with a little coconut milk or water and brightened with lime. Sliced cucumber, onion and lime wedges on the side cut through its richness.
