Rukmini Iyer's Speedy and Effortless Spicy Paneer and Potato Skewers with Mint-Lime Dressing – Cooking Guide
One learned that the South Indian spice mix podi – a rough grind of searingly hot, roughly ground 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 homemade dried chilies, but it would be charitable to say that I’m far less bold with chilli, so here I suggest crushed chilies instead. It’s an extraordinarily good marinade for these paneer and potato skewers.
Gunpowder Paneer and Potato Skewers with Lime-Mint Dressing
Prepare six to eight skewers made of metal or wood (if wooden, immerse them in water for 10 minutes first).
Prep a quick 10 minutes
Cook half an hour
Serves 2
14 ounces waxy potatoes, chopped into 4cm chunks
8 ounces paneer, diced into two-centimeter cubes
1 tsp coriander seeds
½ teaspoon fennel seeds
1 teaspoon cumin seeds
One tsp black peppercorns
1 tsp chilli flakes
One and a half tsp flaky sea salt, plus extra to serve
Two garlic cloves, peeled and grated
Two and a half centimeters piece fresh ginger, skinned and shredded
40ml neutral oil
1 red onion, peeled and cut into eight wedges, then cut in half horizontally
For the dressing
Lime zest and juice, freshly prepared
0.35 ounces fresh mint leaves, diced small
½ tsp flaky sea salt
3.5 ounces natural yoghurt
Boil the potatoes for nine minutes, then drain them and allow to air dry for a minute. At the same time, put the paneer cubes in a container with heated water for 5 minutes, then drain and pat dry.
Pour the spice seeds into a mortar or spice grinder, add the seasonings, then pound or blitz to a rough rubble.
Transfer to a large mixing bowl with the grated garlic and ginger, add the oil, then lightly combine with the ingredients to coat. Skewer the vegetables and cheese on to barbecue sticks, then transfer to a baking sheet and set aside until needed – if you like, you can at this stage cover and refrigerate the skewers.
Beat all the dressing components in a mixing bowl. Preheat the broiler to its top temperature, then bake the sticks for 5–7 minutes on each side, until the paneer is browned 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 sauce on the side for serving.
