Paneer Recipe (Mushrooms And Capsicum Satay)

Ingredients

• 2 tbsp white vinegar
• 1 tbsp sugar substitute
• 1 tsp cornflour
• 1 tsp dry red chilli flakes (paprika)
• salt (namak) to taste
• 1 tsp oil
• 1/4 cup finely chopped onion
• 2 garlic (lehsun) cloves, finely chopped
• 2 tbsp raw peanuts, roasted and powdered
• 2 tsp sugar substitute
• 2 tbsp coconut milk (nariyal ka doodh)
• 1 stalk lemongrass (hare chai ki patti)
• 1 tsp red chilli powder
• 45659 lemon
• salt (namak) to taste
• 1/2 tbsp lemon juice
• 1/2 cup low fat paneer (cottage cheese)
• 45659 red capsicum, cut into 50 mm. cubes
• 45659 yellow capsicum, cut into 50 mm. cubes
• 6 mushrooms (khumb)
• 1 onion, cut into 50 mm. cubes
• 2 tsp oil for cooking

Steps

1. It is highly recommended that this recipe be relished by diabetics only occasionally and in small quantities. This is just a mere ‘treat’ and does not qualify for a regular diabetic menu.
2. Combine the vinegar, sugar substitute, cornflour and 1 cup of water together in a small non-stick pan, mix well and cook on a medium flame till the mixture becomes translucent, while stirring continuously.
3. Remove from the flame and keep aside to cool.
4. When cool, add the red chilli flakes and salt and mix well.
5. Allow to stand for a while before using.
6. Heat the oil in a non-stick pan, add the onions and garlic and sauté on a medium flame till they turn translucent.
7. Add the peanut powder, sugar substitute, coconut milk, lemon grass, chilli powder, lemon rind and salt, mix well and simmer for 10 to 15 minutes, stirring once in between.
8. Remove from the flame, discard the lemon grass and add the lemon juice and mix well. Keep aside to cool.
9. Combine the paneer, red capsicum, yellow capsicum, mushrooms and onions together in a bowl, add the peanut sauce, toss gently and keep aside for 15 to 20 minutes.
10. On a skewer, arrange one piece each of paneer, red capsicum, yellow capsicum, mushroom and onion.
11. Repeat with the remaining ingredients to make 5 more satays.
12. Heat a non-stick pan and cook the satays on a medium flame using oil till all sides are golden brown in colour.