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

One learned that the south Indian blend podi – a rough grind of searingly hot, coarsely crushed spices, which you stir into a little oil and use as a dip for dosa or idli – is also known as “gunpowder” spice mix. That’s not a misnomer if you were using my grandmother’s homemade dried chilies, but it would be generous to say that I’m far less daring with chilli, so here I suggest chilli flakes instead. It’s an extraordinarily good marinade for these paneer and potato skewers.

Gunpowder Paneer and Potato Skewers with Citrus-Mint Dressing

Gather six to eight skewers made of metal or wood (if bamboo, soak them in water for 10 minutes first).

Prep 10 minutes
Cook 30 minutes
Serves 2

400g starchy potatoes, chopped into 1.5-inch chunks
Two hundred twenty-five grams paneer, cubed into two-centimeter cubes
1 teaspoon coriander seeds
Half a tsp fennel seeds
One teaspoon cumin seeds
One tsp black peppercorns
1 tsp chilli flakes
One and a half tsp flaky sea salt, and additional for garnish
2 cloves of garlic, peeled and grated
1-inch piece fresh ginger, skinned and shredded
Forty milliliters neutral oil
1 red onion, prepared and divided into eight wedges, then halved crossways

For the dressing
Finely grated zest and juice of 1 lime
10g fresh mint leaves, diced small
½ tsp flaky sea salt
100g natural yoghurt

Boil the potatoes for 9 minutes, then pour off the liquid and allow to air dry for a minute. Meanwhile, put the paneer cubes in a container with heated water for five minutes, then remove water and dry gently.

Add the spice 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 minced ginger and garlic, add the oil, then carefully mix in the cubed paneer, cooked potatoes and red onions to coat. Skewer the paneer, potatoes and onions on to six to eight metal or soaked wooden 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 maximum heat, then cook the skewers for a short time on each side, until the paneer is browned and the potatoes are beginning to blacken. (This may take a variable duration depending on the heat of your broiler, so monitor closely, especially when cooking the first side.)

Serve the skewers hot, sprinkled with a little more salt and the dressing alongside for dipping.