Rukmini Iyer’s quick and easy gunpowder paneer and potato skewers with lime-mint dressing – recipe
I was delighted to discover that the south Indian spice mix podi – a rubble of searingly hot, roughly ground spices, which you mix with a little oil and use as a dip for dosa or idli – is also known as “gunpowder” spice mix.That’s not a misnomer if you were using my grandmother’s home-dried chillies, but it would be charitable to say that I’m far less adventurous with chilli, so here I suggest chilli flakes instead.It’s an extraordinarily good marinade for these paneer and potato skewers.You will need six to eight metal or wooden skewers (if wooden, soak them in water for 10 minutes first).Prep 10 min Cook 30 min Serves 2400g waxy potatoes, cut into 4cm chunks225g paneer, cut into 2cm cubes1 tsp coriander seeds ½ tsp fennel seeds 1 tsp cumin seeds 1 tsp black peppercorns 1 tsp chilli flakes 1½ tsp flaky sea salt, plus extra to serve 2 garlic cloves, peeled and grated2½cm piece fresh ginger, peeled and grated40ml neutral oil1 red onion, peeled and cut into eight wedges, then halved crossways For the dressingFinely grated zest and juice of 1 lime 10g fresh mint leaves, finely chopped½ tsp flaky sea salt 100g natural yoghurtBoil the potatoes for nine minutes, then drain them and leave to steam dry for a minute.
Meanwhile, put the paneer cubes in a bowl of boiling water for five minutes, then drain and pat dry.Tip the coriander, fennel and cumin seeds into a mortar or spice grinder, add the peppercorns, chilli flakes and sea salt, then pound or blitz to a rough rubble.Tip into a medium-large bowl with the grated garlic and ginger, add the oil, then gently stir in the cubed paneer, cooked potatoes and red onions to coat.Thread the paneer, potatoes and onions on to six to eight metal or soaked wooden skewers, then transfer to a baking sheet and set aside until needed – if you like, you can at this stage cover and refrigerate the skewers.Whisk all the ingredients for the dressing in a medium bowl.
Heat the grill to its highest setting, then cook the skewers for five to seven 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 keep an eye on them, especially when cooking the first side.)Serve the skewers hot, scattered with a little more sea salt and the dressing alongside for dipping.
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