🔗 Share this article This Speedy and Effortless Spicy Paneer and Potato Skewers with Mint-Lime Dressing – Method I learned that the South Indian seasoning podi – a rough grind of searingly hot, roughly ground spices, which you combine with a little oil and use as a accompaniment for dosa or idli – is also known as “gunpowder” spice mix. This is accurate 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 crushed chilies 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 metal or wooden skewers (if wooden, let them sit in water for 10 minutes first). Prep 10 min Cook 30 minutes Serves a couple Four hundred grams firm potatoes, chopped into four-centimeter chunks 8 ounces paneer, diced into 2cm cubes One teaspoon coriander seeds ½ tsp fennel seeds One teaspoon cumin seeds One tsp black peppercorns One teaspoon chilli flakes 1½ tsp flaky sea salt, plus extra to serve 2 garlic pieces, prepared and minced Two and a half centimeters piece fresh ginger, skinned and shredded Forty milliliters mild oil One red onion, prepared and divided into eight wedges, then halved crossways For the dressing Zest and juice from one lime, finely grated 0.35 ounces fresh mint leaves, minced ½ teaspoon 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 a short while, then remove water and dry gently. Pour the coriander, fennel and cumin seeds into a grinding bowl or mill, add the peppercorns, chilli flakes and sea salt, then crush or grind to a chunky blend. Place in a large mixing bowl with the minced ginger and garlic, add the oil, then gently stir in the paneer cubes, boiled potatoes, and onion wedges to coat. Arrange the vegetables and cheese on to the prepared skewers, then move to a sheet pan and reserve for later – optionally, you can at this stage cover and refrigerate the skewers. Beat all the ingredients for the dressing in a medium bowl. Heat the grill to its top temperature, then cook the skewers for a short time on each side, until the paneer is crispy and the potatoes are getting slightly burnt. (This may take a little more or less time depending on the intensity of your oven, so keep an eye on them, especially when cooking the first side.) Offer the grilled sticks immediately, sprinkled with a little more flaky salt and the dressing alongside for dipping.