🔗 Share this article

One found with joy that the south Indian spice mix podi – a rough grind of fiery, coarsely crushed spices, which you mix with a little oil and use as a sauce for dosa or idli – is also known as “gunpowder” blend. This is accurate if you were using my grandmother’s home-dried chillies, but it would be charitable to say that I’m far less adventurous with chilli, so here I suggest red pepper flakes instead. It’s an exceptionally great marinade for these paneer and potato skewers.

Spicy Paneer and Potato Skewers with Mint-Lime Dressing

Prepare six to eight metal or wooden skewers (if made of wood, immerse them in water for 10 minutes first).

Prep a quick 10 minutes
Cook 30 minutes
Serves 2

400g firm potatoes, cut into four-centimeter chunks
Two hundred twenty-five grams paneer, cubed into two-centimeter cubes
1 teaspoon coriander seeds
½ teaspoon fennel seeds
1 tsp cumin seeds
1 tsp black peppercorns
1 teaspoon chilli flakes
One and a half tsp flaky sea salt, plus extra to serve
2 garlic cloves, prepared and minced
1-inch piece fresh ginger, peeled and grated
Forty milliliters mild oil
1 red onion, skinned and sliced into eight wedges, then halved crossways

For the dressing
Lime zest and juice, freshly prepared
0.35 ounces fresh mint leaves, minced
½ teaspoon flaky sea salt
One hundred grams natural yoghurt

Simmer the potatoes for nine minutes, then drain them and leave to steam dry for a minute. At the same time, put the paneer cubes in a pot of hot water for five minutes, then drain and pat dry.

Tip the cumin, coriander, and fennel seeds into a mortar or spice grinder, add the salt, chili flakes, and peppercorns, then mash or process to a coarse mixture.

Place in a medium-large bowl with the minced ginger and garlic, add the oil, then lightly combine with the paneer cubes, boiled potatoes, and onion wedges to coat. Arrange the vegetables and cheese on to the prepared skewers, then transfer to a baking sheet and reserve for later – if desired, you can at this stage wrap and chill the skewers.

Beat all the dressing components in a mixing bowl. Turn on the grill to its highest setting, then grill the skewers for 5–7 minutes on each side, until the paneer is browned and the potatoes are starting to char. (This may take a little more or less time depending on the intensity of your oven, so monitor closely, especially when cooking the first side.)

Present the skewers warm, scattered with a little more flaky salt and the sauce on the side for serving.