Rukmini Iyer's Speedy and Simple Gunpowder Paneer and Potato Skewers with Citrus-Mint Dressing – Method

One was delighted to discover that the South Indian blend podi – a coarse mix of fiery, roughly ground spices, which you combine with a little oil and use as a sauce for dosa or idli – is also known as “gunpowder” blend. It's aptly named if you were using my grandmother’s personally dried peppers, but it would be generous to say that I’m far less adventurous with chilli, so here I suggest crushed chilies instead. It’s an extraordinarily good marinade for these paneer and potato skewers.

Spicy Paneer and Potato Skewers with Lime-Mint Dressing

You will need six to eight metal or wooden skewers (if wooden, let them sit in water for 10 minutes first).

Prep 10 min
Cook 30 min
Serves 2

400g firm potatoes, cut into 1.5-inch chunks
8 ounces paneer, diced into 2cm cubes
1 tsp coriander seeds
Half a teaspoon fennel seeds
1 tsp cumin seeds
1 tsp black peppercorns
1 tsp chilli flakes
1½ tsp flaky sea salt, plus extra to serve
Two garlic pieces, peeled and grated
1-inch piece fresh ginger, peeled and grated
about 3 tablespoons flavorless oil
1 red onion, prepared and divided into eight wedges, then cut in half horizontally

For the dressing
Zest and juice from one lime, finely grated
0.35 ounces fresh mint leaves, minced
½ tsp flaky sea salt
3.5 ounces natural yoghurt

Simmer the potatoes for 9 minutes, then pour off the liquid and let them dry from steam for a minute. At the same time, put the paneer cubes in a pot of hot water for a short while, then strain and blot dry.

Add the coriander, fennel and cumin seeds into a mortar or spice grinder, add the salt, chili flakes, and peppercorns, then mash or process to a chunky blend.

Tip into a sizable container with the shredded aromatics, add the oil, then carefully mix in the paneer cubes, boiled potatoes, and onion wedges to coat. Skewer the paneer, potatoes and onions on to the prepared skewers, then transfer to a baking sheet and keep ready – if you like, you can at this stage cover and refrigerate the skewers.

Stir all the ingredients for the dressing in a mixing bowl. Turn on the grill to its maximum heat, then grill the skewers for 5–7 minutes on each side, until the paneer is browned and the potatoes are beginning to blacken. (This may take a different amount of time depending on the fierceness of your grill, so monitor closely, especially when cooking the first side.)

Offer the grilled sticks immediately, sprinkled with a little more flaky salt and the sauce on the side for serving.