Rukmini Iyer's Fast and Effortless Spicy Paneer and Potato Skewers with Mint-Lime Dressing – Recipe

I learned that the South Indian blend podi – a rubble of fiery, coarsely crushed spices, which you stir into a little oil and use as a sauce for dosa or idli – is also known as “gunpowder” blend. That’s not a misnomer if you were using my grandmother’s home-dried chillies, but it would be kind 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.

Gunpowder Paneer and Potato Skewers with Mint-Lime Dressing

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

Prep 10 minutes
Cook 30 minutes
Serves 2

400g waxy potatoes, cut into 1.5-inch chunks
Two hundred twenty-five grams paneer, diced into two-centimeter cubes
1 teaspoon coriander seeds
½ tsp fennel seeds
One tsp cumin seeds
One tsp black peppercorns
One teaspoon chilli flakes
1½ tsp flaky sea salt, with more for serving
2 cloves of garlic, prepared and minced
Two and a half centimeters piece fresh ginger, prepared and minced
about 3 tablespoons flavorless oil
One red onion, prepared and divided into eight wedges, then sliced across

For the dressing
Lime zest and juice, freshly prepared
Ten grams fresh mint leaves, diced small
Half a tsp flaky sea salt
100g natural yoghurt

Cook the potatoes for 9 minutes, then drain them 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.

Tip the cumin, coriander, and fennel seeds into a pestle and mortar or blender, add the peppercorns, chilli flakes and sea salt, then crush or grind to a coarse mixture.

Tip into a medium-large bowl with the shredded aromatics, add the oil, then carefully mix in the ingredients to coat. Thread the vegetables and cheese on to the prepared skewers, then move to a sheet pan and set aside until needed – if you like, you can at this stage store in the fridge the skewers.

Whisk all the sauce elements in a mixing bowl. Turn on the grill to its top temperature, then grill the skewers for 5–7 minutes on each side, until the paneer is crispy and the potatoes are starting to char. (This may take a little more or less time depending on the heat of your broiler, so watch carefully, especially when cooking the first side.)

Present the skewers warm, scattered with a little more sea salt and the dressing alongside for dipping.