Rukmini Iyer's Speedy and Simple Spicy Paneer and Potato Skewers with Mint-Lime Dressing – Method

One learned that the South Indian seasoning podi – a rough grind of intensely spicy, roughly ground spices, which you stir into a little oil and use as a sauce for dosa or idli – is also known as “gunpowder” spice mix. It's aptly named if you were using my grandmother’s home-dried chillies, but it would be charitable to say that I’m far less daring with chilli, so here I suggest chilli flakes instead. It’s an remarkably tasty marinade for these paneer and potato skewers.

Spicy Paneer and Potato Skewers with Citrus-Mint Dressing

Gather six to eight barbecue sticks (if wooden, immerse them in water for 10 minutes first).

Prep 10 min
Cook 30 min
Serves 2

Four hundred grams waxy potatoes, cut into 4cm chunks
Two hundred twenty-five grams paneer, cut into two-centimeter cubes
1 teaspoon coriander seeds
Half a tsp fennel seeds
1 teaspoon cumin seeds
One tsp black peppercorns
One teaspoon chilli flakes
1½ tsp flaky sea salt, plus extra to serve
Two garlic pieces, prepared and minced
2½cm piece fresh ginger, prepared and minced
40ml mild oil
1 red onion, peeled and cut into eight wedges, then halved crossways

For the dressing
Finely grated zest and juice of 1 lime
Ten grams fresh mint leaves, minced
Half a tsp flaky sea salt
3.5 ounces natural yoghurt

Cook the potatoes for 9 minutes, then drain them and leave to steam dry for a minute. In the interim, put the paneer cubes in a bowl of boiling water for five minutes, then drain and pat dry.

Add the spice seeds into a grinding bowl or mill, add the seasonings, then mash or process to a chunky blend.

Tip into a sizable container with the shredded aromatics, add the oil, then carefully mix in the ingredients to coat. Skewer the vegetables and cheese on to six to eight metal or soaked wooden skewers, then transfer to a baking sheet and keep ready – optionally, you can at this stage cover and refrigerate the skewers.

Stir all the sauce elements in a mixing bowl. Heat 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 starting to char. (This may take a variable duration depending on the heat of your broiler, so keep an eye on them, especially when cooking the first side.)

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