This Speedy and Effortless Spicy Paneer and Potato Skewers with Lime-Mint Dressing – Cooking Guide
I found with joy that the south Indian blend podi – a rubble of fiery, roughly ground spices, which you combine with 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 personally dried peppers, but it would be generous to say that I’m far less bold with chilli, so here I suggest crushed chilies instead. It’s an exceptionally great marinade for these paneer and potato skewers.
Gunpowder Paneer and Potato Skewers with Lime-Mint Dressing
Gather six to eight metal or wooden skewers (if bamboo, let them sit in water for 10 minutes first).
Prep 10 min
Cook 30 minutes
Serves 2
400g waxy potatoes, sliced into 1.5-inch chunks
Two hundred twenty-five grams paneer, cut into 0.8-inch cubes
1 tsp coriander seeds
Half a tsp fennel seeds
One tsp cumin seeds
One teaspoon black peppercorns
One tsp chilli flakes
One and a half tsp flaky sea salt, plus extra to serve
2 cloves of garlic, skinned and shredded
2½cm piece fresh ginger, skinned and shredded
about 3 tablespoons neutral oil
1 red onion, peeled and cut into eight wedges, then sliced across
For the dressing
Zest and juice from one lime, finely grated
0.35 ounces fresh mint leaves, minced
Half a tsp flaky sea salt
3.5 ounces natural yoghurt
Boil the potatoes for about 10 minutes, then remove the water and allow to air dry for a minute. Meanwhile, put the paneer cubes in a container with heated water for a short while, then strain and blot dry.
Tip the coriander, fennel and cumin seeds into a mortar or spice grinder, add the seasonings, then pound or blitz to a chunky blend.
Place in a medium-large bowl with the minced ginger and garlic, add the oil, then lightly combine with the ingredients to coat. Skewer the paneer, potatoes and onions on to the prepared skewers, then transfer to a baking sheet and set aside until needed – if desired, you can at this stage store in the fridge the skewers.
Stir all the sauce elements in a container. Turn on the grill to its highest setting, then bake the sticks 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 fierceness of your grill, so monitor closely, especially when cooking the first side.)
Present the skewers warm, scattered with a little more flaky salt and the dressing alongside for dipping.
