This Speedy and Effortless Spicy Paneer and Potato Skewers with Citrus-Mint Dressing – Recipe

One learned that the south Indian seasoning podi – a rubble of intensely spicy, coarsely crushed spices, which you mix with a little oil and use as a accompaniment for dosa or idli – is also known as “gunpowder” seasoning. It's aptly named if you were using my grandmother’s homemade dried chilies, but it would be kind to say that I’m far less daring with chilli, so here I suggest red pepper flakes instead. It’s an remarkably tasty marinade for these paneer and potato skewers.

Gunpowder Paneer and Potato Skewers with Citrus-Mint Dressing

Prepare six to eight barbecue sticks (if bamboo, soak them in water for 10 minutes first).

Prep a quick 10 minutes
Cook half an hour
Serves two people

400g firm potatoes, cut into 4cm chunks
225g paneer, diced into 2cm cubes
One tsp coriander seeds
Half a teaspoon fennel seeds
1 teaspoon cumin seeds
1 tsp black peppercorns
One tsp chilli flakes
1½ tsp flaky sea salt, and additional for garnish
2 cloves of garlic, skinned and shredded
2½cm piece fresh ginger, peeled and grated
about 3 tablespoons flavorless oil
One red onion, peeled and cut into eight wedges, then halved crossways

For the dressing
Lime zest and juice, freshly prepared
10g fresh mint leaves, minced
Half a teaspoon flaky sea salt
One hundred grams natural yoghurt

Simmer the potatoes for about 10 minutes, then remove the water and leave to steam dry for a minute. In the interim, put the paneer cubes in a container with heated water for five minutes, then remove water and dry gently.

Add the cumin, coriander, and fennel seeds into a mortar or spice grinder, add the seasonings, then pound or blitz to a rough rubble.

Place in a large mixing bowl with the minced ginger and garlic, add the oil, then lightly combine with 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 store in the fridge the skewers.

Beat all the dressing components in a container. Heat the grill to its maximum heat, then cook the skewers for 5–7 minutes on each side, until the paneer is golden brown and the potatoes are starting to char. (This may take a little more or less time depending on the fierceness of your grill, so watch carefully, especially when cooking the first side.)

Serve the skewers hot, scattered with a little more salt and the accompaniment for drizzling.