🔗 Share this article

One learned that the South Indian spice mix podi – a rough grind of fiery, crudely milled spices, which you combine with a little oil and use as a dip for dosa or idli – is also known as “gunpowder” spice mix. This is accurate 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 chilli flakes instead. It’s an extraordinarily good marinade for these paneer and potato skewers.

Spicy Paneer and Potato Skewers with Citrus-Mint Dressing

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

Prep 10 minutes
Cook 30 min
Serves a couple

14 ounces starchy potatoes, cut into 1.5-inch chunks
225g paneer, cut into two-centimeter cubes
One teaspoon coriander seeds
½ tsp fennel seeds
1 teaspoon cumin seeds
1 teaspoon black peppercorns
One teaspoon chilli flakes
1½ tsp flaky sea salt, and additional for garnish
2 garlic pieces, prepared and minced
Two and a half centimeters piece fresh ginger, prepared and minced
about 3 tablespoons flavorless oil
One red onion, prepared and divided into eight wedges, then sliced across

For the dressing
Zest and juice from one lime, finely grated
Ten grams fresh mint leaves, finely chopped
Half a tsp flaky sea salt
100g natural yoghurt

Simmer the potatoes for 9 minutes, then drain them and let them dry from steam for a minute. Meanwhile, put the paneer cubes in a bowl of boiling water for 5 minutes, then strain and blot dry.

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

Tip into 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 paneer, potatoes and onions on to six to eight metal or soaked wooden skewers, then move to a sheet pan and reserve for later – optionally, you can at this stage wrap and chill the skewers.

Stir all the sauce elements in a medium bowl. Turn on the grill to its highest setting, then grill the skewers for 5–7 minutes on each side, until the paneer is golden brown and the potatoes are beginning to blacken. (This may take a different amount of time depending on the intensity of your oven, so keep an eye on them, especially when cooking the first side.)

Serve the skewers hot, sprinkled with a little more sea salt and the dressing alongside for dipping.