Sun, 14 July 2024
INGREDIENTS:
For the Paneer Satay:
250g paneer, cut into cubes
2 tablespoons olive oil
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon paprika
1/2 teaspoon turmeric
Salt and pepper to taste
For the Peanut Satay Sauce:
1/2 cup peanut butter (smooth or chunky)
1/2 cup coconut milk
2 tablespoons soy sauce
1 tablespoon lime juice
1 tablespoon brown sugar
1 clove garlic, minced
1 teaspoon ginger, grated
1/2 teaspoon chili flakes or chili oil (optional)
Water or extra coconut milk to thin, if necessary
For the Bowl:
2 cups cooked rice (brown or white)
Crushed peanuts
Finely chopped spring onions
White sesame seeds
Fresh cilantro, for garnish
Lime wedges, for serving
INSTRUCTIONS:
1). In a bowl, mix the ground cumin, ground coriander, paprika, turmeric, salt, and pepper. Coat
the paneer cubes with the spice mixture.
2. Heat the olive oil in a non-stick skillet over medium heat. Add the spiced paneer cubes to the
skillet. Pan fry the paneer for about 5-7 minutes, turning occasionally, until the cubes are golden
brown on all sides.
3. In a small saucepan, combine peanut butter, coconut milk, soy sauce, lime juice, brown
sugar, garlic, ginger, and chili flakes (if using). Heat over medium-low heat, stirring until the
sauce is smooth and well combined. If the sauce is too thick, add water a little at a time until the
desired consistency is reached. Set aside.
4. Divide the cooked rice into bowls. Arrange the cucumber, carrot, and red bell pepper slices
around the rice. Place the pan-fried paneer on top. Drizzle generously with peanut satay sauce.
Garnish with crushed peanuts finely chopped spring onions white & black sesame seeds and
fresh cilantro and serve with lime wedges on the side
