🔗 Share this article This Quick and Simple Spicy Paneer and Potato Skewers with Mint-Lime Dressing – Method I learned that the south Indian seasoning podi – a rough grind of searingly hot, coarsely crushed spices, which you stir into a little oil and use as a accompaniment for dosa or idli – is also known as “gunpowder” spice mix. That’s not a misnomer if you were using my grandmother’s personally dried peppers, but it would be generous to say that I’m far less adventurous with chilli, so here I suggest red pepper flakes instead. It’s an remarkably tasty marinade for these paneer and potato skewers. Spicy Paneer and Potato Skewers with Lime-Mint Dressing Prepare six to eight metal or wooden skewers (if bamboo, immerse them in water for 10 minutes first). Prep 10 min Cook 30 min Serves 2 14 ounces waxy potatoes, chopped into four-centimeter chunks 225g paneer, diced into 2cm cubes 1 tsp coriander seeds Half a tsp fennel seeds 1 teaspoon cumin seeds One teaspoon black peppercorns 1 tsp chilli flakes 1½ tsp flaky sea salt, and additional for garnish 2 garlic pieces, skinned and shredded 2½cm piece fresh ginger, prepared and minced about 3 tablespoons neutral oil One red onion, prepared and divided into eight wedges, then sliced across For the dressing Lime zest and juice, freshly prepared 0.35 ounces fresh mint leaves, finely chopped Half a teaspoon flaky sea salt One hundred grams natural yoghurt Boil the potatoes for about 10 minutes, then pour off the liquid and allow to air dry for a minute. In the interim, put the paneer cubes in a pot of hot water for 5 minutes, then remove water and dry gently. Add the spice seeds into a grinding bowl or mill, add the peppercorns, chilli flakes and sea salt, then pound or blitz to a rough rubble. Transfer to a large mixing bowl with the grated garlic and ginger, add the oil, then gently stir in the cubed paneer, cooked potatoes and red onions to coat. Arrange the components on to barbecue sticks, then transfer to a baking sheet and reserve for later – optionally, you can at this stage cover and refrigerate the skewers. Whisk all the sauce elements in a mixing bowl. Preheat the broiler to its top temperature, then grill the skewers for 5–7 minutes on each side, until the paneer is crispy and the potatoes are starting to char. (This may take a different amount of time depending on the fierceness of your grill, so watch carefully, especially when cooking the first side.) Offer the grilled sticks immediately, sprinkled with a little more sea salt and the sauce on the side for serving.