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

I was delighted to discover that the traditional Indian spice mix podi – a coarse mix of searingly hot, crudely milled 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 personally dried peppers, but it would be charitable to say that I’m far less daring with chilli, so here I suggest crushed chilies instead. It’s an remarkably tasty marinade for these paneer and potato skewers.

Spicy Paneer and Potato Skewers with Mint-Lime Dressing

Gather six to eight barbecue sticks (if made of wood, let them sit in water for 10 minutes first).

Prep 10 min
Cook half an hour
Serves a couple

14 ounces waxy potatoes, cut into 1.5-inch chunks
225g paneer, diced into 0.8-inch cubes
1 teaspoon coriander seeds
½ teaspoon fennel seeds
1 tsp cumin seeds
One teaspoon black peppercorns
1 teaspoon chilli flakes
1½ teaspoon flaky sea salt, plus extra to serve
2 garlic pieces, prepared and minced
Two and a half centimeters piece fresh ginger, peeled and grated
about 3 tablespoons flavorless oil
1 red onion, skinned and sliced into eight wedges, then sliced across

For the dressing
Lime zest and juice, freshly prepared
Ten grams fresh mint leaves, diced small
½ tsp flaky sea salt
One hundred grams natural yoghurt

Boil the potatoes for 9 minutes, then drain them and let them dry from steam for a minute. In the interim, put the paneer cubes in a container with heated water for 5 minutes, then remove water and dry gently.

Tip the coriander, fennel and cumin seeds into a pestle and mortar or blender, add the salt, chili flakes, and peppercorns, then crush or grind to a chunky blend.

Place in a large mixing bowl with the minced ginger and garlic, add the oil, then lightly combine with the ingredients to coat. Thread the vegetables and cheese on to six to eight metal or soaked wooden skewers, then transfer to a baking sheet and reserve for later – if you like, you can at this stage cover and refrigerate the skewers.

Beat all the dressing components in a medium bowl. Turn on the grill to its top temperature, then bake the sticks for 5–7 minutes 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.)

Offer the grilled sticks immediately, topped with a little more salt and the sauce on the side for serving.