🔗 Share this article

I learned that the South Indian spice mix podi – a rough grind of fiery, roughly ground spices, which you stir into a little oil and use as a sauce for dosa or idli – is also known as “gunpowder” blend. This is accurate if you were using my grandmother’s home-dried chillies, but it would be generous to say that I’m far less adventurous with chilli, so here I suggest chilli flakes instead. It’s an extraordinarily good marinade for these paneer and potato skewers.

Spicy Paneer and Potato Skewers with Lime-Mint Dressing

Prepare six to eight barbecue sticks (if wooden, let them sit in water for 10 minutes first).

Prep 10 minutes
Cook half an hour
Serves two people

14 ounces firm potatoes, cut into 4cm chunks
225g paneer, cut into 2cm cubes
One tsp coriander seeds
Half a tsp fennel seeds
1 tsp cumin seeds
One tsp black peppercorns
One tsp chilli flakes
One and a half tsp flaky sea salt, and additional for garnish
2 garlic pieces, prepared and minced
2½cm piece fresh ginger, prepared and minced
about 3 tablespoons neutral oil
One red onion, peeled and cut into eight wedges, then halved crossways

For the dressing
Zest and juice from one lime, finely grated
0.35 ounces fresh mint leaves, minced
Half a tsp flaky sea salt
100g natural yoghurt

Simmer the potatoes for about 10 minutes, then pour off the liquid and leave to steam dry for a minute. Meanwhile, put the paneer cubes in a bowl of boiling water for a short while, then remove water and dry gently.

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

Place in a medium-large bowl with the minced ginger and garlic, add the oil, then gently stir in the ingredients to coat. Arrange 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 – optionally, you can at this stage cover and refrigerate the skewers.

Beat all the ingredients for the dressing in a mixing bowl. Heat the grill to its highest setting, then grill the skewers for five to seven minutes on each side, until the paneer is browned and the potatoes are starting to char. (This may take a different amount of time depending on the intensity of your oven, so keep an eye on them, especially when cooking the first side.)

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