Paneer Satay Bowls

Paneer satay bowls – this peanut butter satay sauce is seriously easy to make! A brilliant vegetarian version of chicken satay.

If the words ‘paneer satay’ mean nothing to you, firstly I feel very sad that you’ve never experienced either of these awesome things. Paneer is a kind of cheese that’s often used in South Asian cooking (though paneer on pizza works equally well!), and satay is a peanut sauce which I could quite happily drink straight from the bowl.

And secondly, I beg you to try them both (preferably together). Satay sauce is often used on chicken or other meats, but for obvious reasons I decided to find a vegetarian alternative, and I settled on paneer. It’s fairly dense and cooks up really nicely, and since it doesn’t have much flavour of its own (just a lovely creaminess), it’s perfect to serve with a super flavourful sauce like satay.

The paneer satay couldn’t be easier to make – start by frying up the cheese (I poked mine onto skewers to make it look fancy, but you can skip them if you don’t have any skewers to hand). Then just drizzle over the peanut sauce, which can be made in mere seconds in a mini food processor.

A sauce made from peanut butter has got to be good, right? Quite tempted to bathe in this stuff.

Since the paneer and the satay sauce are really creamy, I also wanted to add something a bit acidic to cut through the richness. I used this tangy red slaw from Baxters‘ new Deli Toppers range. The four new lovely products in the range (the other three of which I’ll be showing you another time!) are brilliant for bringing food to life. You don’t need to spend a long time making something super fancy for dinner – just add a dollop of something tasty on top and you’re sorted. Baxters‘ red slaw is pickled in vinegar, so it’s nice and tangy, and is the perfect contrast to the creamy sauce.

To finish everything off and turn the paneer satay into a full meal, I also added some rice and some quickly sautéed veggies. So much flavour in this simple bowlful – pure comfort!

Paneer Satay Bowls

If you’ve cooked this recipe, don’t forget to leave a star rating!

5 from 1 vote

Print Pin Comment Save Saved!

Prep Time25 minutes mins

Cook Time10 minutes mins

Total Time35 minutes mins

Servings: 2

Calories: 780kcal

Author: Becca Heyes

Activate Cooking Mode(prevents your screen from going dark)

Ingredients

For the paneer satay:

• ▢ 200 g paneer cheese (1 block)
• ▢ 1/2 tbsp oil (preferably coconut oil, peanut oil or sesame oil)
• ▢ 1 tbsp lime juice
• ▢ 1 tbsp soy sauce
• ▢ 1/2 tsp honey

For the satay sauce:

• ▢ 1 small clove garlic, peeled
• ▢ 1/2 tsp ginger, peeled
• ▢ 2 tbsp peanut butter
• ▢ 3-4 tbsp water
• ▢ Black pepper

For the vegetables:

• ▢ 2 carrots
• ▢ 1 small courgette (zucchini)
• ▢ 1/2 tbsp oil
• ▢ 1/2 tbsp soy sauce

To assemble:

• ▢ 250 g cooked rice (~ 1 2/3 cups) – I used egg fried rice
• ▢ 2 tbsp red slaw

Instructions

 

• Cut the paneer into large chunks, and thread onto wooden or metal skewers if you have any available – I cut mine into nine large chunks, and made three skewers with three chunks each.
• In a shallow dish, combine the oil, lime juice, soy sauce and honey, and mix well. Dip the paneer skewers in the marinade, making sure each side is lightly coated, and place in a griddle pan or frying pan over a medium-high heat. Cook each side for a minute or two, until crispy and browned.
• While the paneer is cooking, prepare the satay sauce. Add a small clove of garlic and some ginger to a mini food processor, and blitz until well chopped. If there’s any of the paneer marinade left over, add this, along with the peanut butter, a dash of water, and plenty of black pepper. Blitz again to combine. Depending on how much of the marinade you ended up adding to the sauce, you may like to add some extra ingredients at this point – I added a dash more lime juice and soy sauce.
• To prepare the vegetables, use a vegetable peeler to cut the carrots and courgette (zucchini) into ribbons. Heat a small amount of oil in a frying pan, and add the vegetables and a dash of soy sauce. Cook over a high heat for just a minute or two, tossing regularly.
• Finally, assemble the paneer satay bowls. Divide some cooked rice between two bowls, and top with the sautéed vegetables, paneer skewers, and satay sauce (you can heat the sauce through first if you prefer). Finish each bowlful with a spoonful of tangy red slaw.

Notes

You can easily skip the wooden skewers if you don’t have any to hand.

Nutrition

Nutrition Facts

Paneer Satay Bowls

Amount Per Serving (1 portion)

Calories 780 Calories from Fat 453

% Daily Value*

Fat 50.3g77%

Saturated Fat 27.2g136%

Cholesterol 110mg37%

Sodium 1105mg46%

Potassium 741mg21%

Carbohydrates 67g22%

Fiber 4.9g20%

Sugar 8.6g10%

Protein 18.4g37%

* Percent Daily Values are based on a 2000 calorie diet.

Nutritional information is approximate, and will depend on your exact ingredients. Please calculate your own nutritional values if you require accuracy for health reasons.

Tried this Recipe? Leave a Comment!Comments and star ratings really help support the site – thank you!

Don’t Forget to Subscribe!Click here to sign up for new recipes by email

Note: Nutritional information is approximate, and will depend on exactly what ingredients you choose.

Obsessed with peanut butter? Make my seriously easy peanut butter chocolate pots: