Rukmini Iyer's Quick and Simple Spicy Paneer and Potato Skewers with Citrus-Mint Dressing – Cooking Guide

I was delighted to discover that the traditional Indian spice mix podi – a rubble of fiery, crudely milled spices, which you mix with a little oil and use as a dip for dosa or idli – is also known as “gunpowder” blend. This is accurate if you were using my grandmother’s home-dried chillies, but it would be kind to say that I’m far less bold with chilli, so here I suggest chilli flakes instead. It’s an remarkably tasty marinade for these paneer and potato skewers.

Spicy Paneer and Potato Skewers with Citrus-Mint Dressing

You will need six to eight skewers made of metal or wood (if bamboo, immerse them in water for 10 minutes first).

Prep 10 min
Cook 30 minutes
Serves 2

Four hundred grams waxy potatoes, chopped into 1.5-inch chunks
8 ounces paneer, cut into 2cm cubes
1 tsp coriander seeds
Half a tsp fennel seeds
1 tsp cumin seeds
One tsp black peppercorns
One teaspoon chilli flakes
One and a half tsp flaky sea salt, with more for serving
Two garlic cloves, peeled and grated
1-inch piece fresh ginger, peeled and grated
about 3 tablespoons mild oil
1 red onion, prepared and divided into eight wedges, then cut in half horizontally

For the dressing
Lime zest and juice, freshly prepared
Ten grams fresh mint leaves, minced
Half a tsp flaky sea salt
100g natural yoghurt

Boil the potatoes for about 10 minutes, then remove the water and let them dry from steam for a minute. Meanwhile, put the paneer cubes in a pot of hot water for 5 minutes, then drain and pat dry.

Add the cumin, coriander, and fennel seeds into a grinding bowl or mill, add the peppercorns, chilli flakes and sea salt, then crush or grind to a rough rubble.

Place in a medium-large bowl with the shredded aromatics, add the oil, then carefully mix in the ingredients to coat. Thread the vegetables and cheese on to barbecue sticks, then transfer to a baking sheet and keep ready – if desired, you can at this stage store in the fridge the skewers.

Beat all the sauce elements in a mixing bowl. Preheat the broiler to its top temperature, then bake the sticks for a short time 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 heat of your broiler, so keep an eye on them, especially when cooking the first side.)

Serve the skewers hot, topped with a little more sea salt and the sauce on the side for serving.