Indulge in the rich and flavorful world of Indian cuisine with this delightful paneer satay recipe. Perfect for a quick appetizer or a light meal, these skewers are marinated in a blend of aromatic spices and grilled to perfection. Serve them hot with a side of mint chutney for an irresistible treat.
Some ingredients in this recipe might not be staples in every household. Paneer is a type of Indian cottage cheese that can be found in the dairy section of most supermarkets or specialty Indian stores. Garam masala is a spice blend that adds warmth and depth to the dish, and it can usually be found in the spice aisle. Ginger-garlic paste is a convenient blend of ginger and garlic, often available in jars in the international foods section.

Ingredients for Indian Paneer Satay Recipe
Paneer: A type of Indian cottage cheese, firm and perfect for grilling.
Yogurt: Adds creaminess and helps tenderize the paneer.
Ginger-garlic paste: A blend of ginger and garlic, providing a robust flavor base.
Garam masala: A spice blend that adds warmth and complexity.
Cumin powder: Adds a nutty, earthy flavor.
Coriander powder: Brings a citrusy, slightly sweet note.
Red chili powder: Adds heat and vibrant color.
Lemon juice: Provides acidity and freshness.
Salt: Enhances all the flavors.
Oil: Used for grilling to prevent sticking and add a slight crispiness.
Technique Tip for Making Paneer Satay
When marinating the paneer, ensure that each cube is evenly coated with the yogurt mixture. This helps in absorbing the flavors uniformly. For an extra depth of flavor, consider marinating the paneer for a longer period, such as 1-2 hours, in the refrigerator. This allows the spices to penetrate deeper into the paneer, resulting in a more flavorful dish. Additionally, if you are using wooden skewers, soak them in water for at least 30 minutes before threading the paneer. This prevents the skewers from burning on the grill.
Suggested Side Dishes
Alternative Ingredients
paneer - Substitute with tofu: Tofu has a similar texture and can absorb flavors well, making it a good alternative for vegetarians or those avoiding dairy.
yogurt - Substitute with coconut yogurt: Coconut yogurt provides a similar creamy texture and tanginess, suitable for those who are lactose intolerant or vegan.
ginger-garlic paste - Substitute with freshly grated ginger and minced garlic: Freshly grated ginger and minced garlic can provide a more intense and fresh flavor compared to the paste.
garam masala - Substitute with curry powder: Curry powder can offer a similar depth of flavor, though it may have a slightly different spice blend.
cumin powder - Substitute with caraway seeds: Caraway seeds have a similar earthy flavor and can be ground to mimic the texture of cumin powder.
coriander powder - Substitute with ground fennel seeds: Ground fennel seeds provide a sweet and aromatic flavor that can complement the other spices in the dish.
red chili powder - Substitute with paprika: Paprika can provide a milder heat and a similar color, making it a good alternative for those who prefer less spiciness.
lemon juice - Substitute with lime juice: Lime juice offers a similar acidity and citrus flavor, making it an effective substitute.
salt - Substitute with soy sauce: Soy sauce can add a salty flavor along with a bit of umami, enhancing the overall taste of the dish.
oil - Substitute with ghee: Ghee can provide a richer, more buttery flavor, which is often used in Indian cooking for its depth and aroma.
Other Alternative Recipes Similar to This Dish
How to Store or Freeze This Dish
- Allow the paneer satay to cool completely before storing. This prevents condensation, which can make the paneer soggy.
- Transfer the cooled paneer satay into an airtight container. If stacking, place a piece of parchment paper between layers to prevent sticking.
- Store the container in the refrigerator if you plan to consume the paneer satay within 2-3 days. For longer storage, freezing is recommended.
- For freezing, place the paneer satay on a baking sheet lined with parchment paper, ensuring the pieces do not touch each other. Freeze until solid, about 1-2 hours.
- Once frozen, transfer the paneer satay into a freezer-safe bag or container. Label with the date to keep track of freshness.
- When ready to reheat, thaw the paneer satay in the refrigerator overnight. For quicker thawing, use the defrost setting on your microwave.
- Reheat the paneer satay on a grill or in an oven preheated to 350°F (175°C) until heated through, about 10-15 minutes. Brush with a little oil to keep it moist.
- Serve the reheated paneer satay hot with mint chutney or your favorite dipping sauce for the best flavor and texture.
How to Reheat Leftovers
Oven Method: Preheat your oven to 350°F (175°C). Place the paneer skewers on a baking sheet lined with parchment paper. Cover them with aluminum foil to prevent drying out. Heat for about 10-15 minutes or until they are warmed through. This method helps maintain the paneer's texture and flavor.
Stovetop Method: Heat a non-stick skillet over medium heat. Add a small amount of oil to the pan. Place the paneer skewers in the skillet and cover with a lid. Cook for about 5-7 minutes, turning occasionally, until they are heated through. This method gives a slight crispiness to the paneer.
Microwave Method: Place the paneer skewers on a microwave-safe plate. Cover with a damp paper towel to keep them moist. Microwave on medium power for 1-2 minutes, checking halfway through to ensure they are not drying out. This is the quickest method but may slightly alter the texture.
Air Fryer Method: Preheat your air fryer to 350°F (175°C). Place the paneer skewers in the air fryer basket in a single layer. Heat for about 5-7 minutes, shaking the basket halfway through to ensure even heating. This method keeps the paneer crispy on the outside.
Grill Method: Preheat your grill to medium heat. Place the paneer skewers on the grill and cover. Heat for about 5 minutes, turning once halfway through. This method helps retain the grilled flavor and texture of the paneer.
Best Tools for Making Paneer Satay
Mixing bowl: Use this to combine the yogurt, ginger-garlic paste, and spices to create the marinade.
Whisk: This will help you mix the marinade ingredients thoroughly.
Skewers: These are essential for threading the marinated paneer cubes.
Grill: Use this to cook the paneer skewers, giving them a nice char and smoky flavor.
Basting brush: This is useful for brushing oil onto the grill to prevent the paneer from sticking.
Tongs: These will help you turn the skewers on the grill without burning your hands.
Serving platter: Use this to present the grilled paneer satay attractively.
Small bowl: This can be used to serve the mint chutney alongside the paneer satay.
How to Save Time on This Recipe
Prepare the marinade in advance: Mix the yogurt, ginger-garlic paste, and spices the night before to save time on the day of cooking.
Use pre-cut paneer: Buy pre-cubed paneer to skip the cutting step and directly add it to the marinade.
Preheat the grill: Ensure the grill is preheated while the paneer is marinating to reduce waiting time.
Batch grilling: Grill multiple skewers at once to cook all the paneer in one go.
Serve with ready-made chutney: Use store-bought mint chutney to avoid making it from scratch.

Indian Paneer Satay
Ingredients
Main Ingredients
- 200 g Paneer cubed
- 2 tablespoon Yogurt
- 1 tablespoon Ginger-Garlic Paste
- 1 teaspoon Garam Masala
- 1 teaspoon Cumin Powder
- 1 teaspoon Coriander Powder
- 1 teaspoon Red Chili Powder
- 1 tablespoon Lemon Juice
- to taste Salt
- 1 tablespoon Oil
Instructions
- In a bowl, mix yogurt, ginger-garlic paste, garam masala, cumin powder, coriander powder, red chili powder, lemon juice, and salt.
- Add paneer cubes to the marinade and mix well. Let it marinate for at least 15 minutes.
- Thread the marinated paneer cubes onto skewers.
- Heat the grill and brush it with oil. Grill the paneer skewers for about 5-7 minutes on each side or until they are golden and slightly charred.
- Serve hot with mint chutney.
Nutritional Value
Keywords
Suggested Main Courses and Desserts for This Recipe
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