This easy paneer satay recipe has instructions for air fried paneer, grilled paneers, and baked and pan-fried paneer so you can choose your own adventure! The peanut sauce is the tastiest and is perfect for drizzling and dipping.
2teaspoonschili paste(or less to taste, based on spice preference) - if vegetarian, use chili paste without fish sauce
1small clove garlicgrated or minced (or ¼ teaspoon garlic powder)
½inchfresh gingergrated
2-3tablespoonswater(optional, to make the sauce thinner and drizzle-able)
Instructions
Instructions for air fryer paneer
If using wooden skewers, soak them in water while preparing the ingredients, to prevent them burning too much on the ends.
Combine all the paneer seasoning ingredients, from the curry powder to the soy sauce, in a bowl. If your paneer is unseasoned or if you like things on the saltier side, add a pinch of salt (and pepper, if you like) to the mixture.
Toss the paneer cubes in the mixture until coated. If using skewers, carefully place the seasoned paneer cubes onto the skewers.
Preheat the air fryer to 400F (if your air fryer requires preheating). Air fry at 400F for 4-6 minutes, or until the paneer starts to char and turn golden. Remove from heat, allow to cool for a minute or two, or until safe to touch, then serve with peanut dipping sauce.
Baked paneer satay
Preheat oven to 425F. Line a baking sheet with parchment paper and spray lightly with olive oil or vegetable oil.
Place the seasoned paneer (on skewers or individual pieces) on the parchment paper and bake for 4-6 minutes, or until golden brown on the bottom, flipping halfway. Allow to cool a few minutes and serve warm with peanut sauce.
Grilled paneer
Preheat your grill or grill pan until it's hot but not smoking. Brush a little vegetable oil onto the grill grates.
Place the paneer skewers onto the grill and grill for 2-3 minutes per side.
Peanut dipping sauce
Combine all the ingredients for the peanut sauce, except water, in a medium bowl and stir together gently to prevent liquid splashing out. Stir in a tablespoon or two (or more) water to get the sauce to be the consistency that you like.
Notes
This recipe makes extra sauce, which is amazing for dipping fresh veggies, spring rolls, or dumplings, or for adding to stir fry the next day.
Skewers are optional if you don't want to deal with them! They make things easier for grilling because you don't have to flip individual pieces of paneer and you won't lose them between the grill grates. Skewers also make for a prettier appetizer and help with portion control, but they're not absolutely necessary.
This recipe makes about 7 skewers, with about 4 pieces of paneer per skewer. You can double the recipe by doubling the paneer but keep the rest of the ingredients the same.