🔗 Share this article

One learned that the South Indian blend podi – a coarse mix 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. It's aptly named if you were using my grandmother’s personally dried peppers, but it would be kind to say that I’m far less daring 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 Lime-Mint Dressing

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

Prep 10 min
Cook 30 minutes
Serves a couple

Four hundred grams waxy potatoes, chopped into 1.5-inch chunks
225g paneer, cut into 2cm cubes
1 tsp coriander seeds
Half a tsp fennel seeds
One tsp cumin seeds
1 tsp black peppercorns
One tsp chilli flakes
1½ tsp flaky sea salt, with more for serving
2 garlic cloves, peeled and grated
1-inch piece fresh ginger, peeled and grated
about 3 tablespoons neutral oil
One red onion, peeled and cut 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
Half a tsp flaky sea salt
One hundred grams natural yoghurt

Cook the potatoes for nine minutes, then drain them and let them dry from steam for a minute. Meanwhile, put the paneer cubes in a bowl of boiling water for a short while, 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 shredded aromatics, add the oil, then carefully mix in the cubed paneer, cooked potatoes and red onions to coat. Arrange the components 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 cover and refrigerate the skewers.

Whisk all the ingredients for the dressing 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 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, topped with a little more sea salt and the dressing alongside for dipping.