Our Saturday brunch was this scrumptious protein rich satay. Recipe is inspired from Tarala Dalal.
Ingredients : For the marinade
1-2 Green Chillies
1 large onion
1/2 cup chopped fresh coriander leaves
1/2 cup fresh mint leaves
2-3 garlic cloves
1/2 " ginger
1 tbsp coriander powder
2 tbsp cumin powder
2 tbsp lemon juice
salt to taste
you can add the following ingredients to the marinade to give a Thai flavour
rind of 1 lemon grated
1 stalk lemon grass
1/2 tsp Crushed peppercorns (for extra spice)
Vegetables for satay
8-10 paneer cut into 25mm (1") cubes
8 pieces onions cut into 25mm (1") cubes
8 pieces baby corn cut into 25mm (1") cubes
8 pieces capsicum cut into 25mm (1") cubes
8 pieces mushrooms cleaned and stem removed
2-4 tbsp oil
Preparation of marinade
Combine all the ingredients and blend in a mixer to a smooth paste using a little water. Keep aside.
Hot to Proceed
- Combine the paneer cubes, onion cubes, babcorn, capsicum cubes, mushrooms and half the marinade in a bowl and toss gently. Keep aside to marinate for 10 minutes
- On a satay stick, arrange 1 piece each of paneer cube, onion cube, babycorn, capsicum cube and mushroom.
- Repeat with the remaining ingredients to make 7 more satays.
- Heat a non-stick tava(griddle) and cook the satays on a medium flame, using 1/4 tsp of oil, till the vegetables are light brown in colour from all the sides.