Paneer, Mushrooms and Capsicum Satay: The capsicums and paneer contribute a refreshing medley of colours and thereby a visual appeal to this healthy and tasty satay. This is a slightly-heavy snack that goes well with a hot and sweet dip. The dip is quite spicy, but if you want it spicier you can add more red chilli flakes!

Peanuts are a forbidden food for diabetics due to their high calorie content; therefore I have used it very sparsely. Lemon grass and coconut milk are typical Thai flavour enhancers.

But coconut milk is also very high in calories, so I have added very little of it just to bring out the Thai flavour. Since this snack is a wee bit high in calories, have it only once in a while.

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Makes 6 satays


For The Hot and Sweet Dip
2 tbsp vinegar
1 tbsp sugar substitute
1 tsp cornflour
1 tsp dry red chilli flakes (paprika)
salt to taste

For The Peanut Sauce
1 tsp oil
1/4 cup finely chopped onions
2 garlic (lehsun) cloves , finely chopped
2 tbsp peanuts , roasted and powdered
2 tsp sugar substitute
2 tbsp coconut milk (nariyal ka doodh)
1 stalk lemongrass (hare chai ki patti)
1 tsp chilli powder
1/2 lemon
salt to taste
1/2 tbsp lemon juice

Other Ingredients
1/2 cup low fat paneer (cottage cheese)
1/2 red capsicum , cut into 50 mm. cubes
1/2 yellow capsicum , cut into 50 mm. cubes
6 mushrooms (khumbh)
1 onion , cut into 50 mm. cubes
2 tsp oil for cooking

Method To Make Paneer, Mushrooms and Capsicum Satay

For the hot and sweet dip

  1. 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.
  2. Remove from the flame and keep aside to cool.
  3. When cool, add the red chilli flakes and salt and mix well.
  4. Allow to stand for a while before using.

For the peanut sauce

  1. Heat the oil in a non-stick pan, add the onions and garlic and sauté on a medium flame till they turn translucent.
  2. 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.
  3. Remove from the flame, discard the lemon grass and add the lemon juice and mix well. Keep aside to cool.

How to proceed

  1. 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.
  2. On a skewer, arrange one piece each of paneer, red capsicum, yellow capsicum, mushroom and onion.
  3. Repeat with the remaining ingredients to make 5 more satays.
  4. Heat a non-stick pan and cook the satays on a medium flame using oil till all sides are golden brown in colour.
  5. Paneer, Mushrooms and Capsicum Satay is ready.