Rukmini Iyer's Speedy and Easy Spicy Paneer and Potato Skewers with Lime-Mint Dressing – Recipe
One learned that the South Indian seasoning podi – a rough grind of fiery, crudely milled spices, which you mix with a little oil and use as a accompaniment for dosa or idli – is also known as “gunpowder” seasoning. It's aptly named if you were using my grandmother’s home-dried chillies, but it would be charitable 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.
Gunpowder Paneer and Potato Skewers with Citrus-Mint Dressing
Gather six to eight barbecue sticks (if wooden, soak them in water for 10 minutes first).
Prep 10 minutes
Cook 30 min
Serves a couple
400g starchy potatoes, sliced into four-centimeter chunks
225g paneer, cut into 0.8-inch cubes
1 tsp coriander seeds
½ teaspoon fennel seeds
One teaspoon cumin seeds
One teaspoon black peppercorns
1 teaspoon chilli flakes
One and a half tsp flaky sea salt, and additional for garnish
Two cloves of garlic, prepared and minced
1-inch piece fresh ginger, skinned and shredded
Forty milliliters mild oil
1 red onion, prepared and divided into eight wedges, then halved crossways
For the dressing
Zest and juice from one lime, finely grated
Ten grams fresh mint leaves, minced
Half a tsp flaky sea salt
One hundred grams natural yoghurt
Boil the potatoes for nine minutes, then remove the water and allow to air dry for a minute. At the same time, put the paneer cubes in a bowl of boiling water for 5 minutes, then remove water and dry gently.
Pour the spice seeds into a grinding bowl or mill, add the seasonings, then crush or grind to a chunky blend.
Tip into a large mixing bowl with the shredded aromatics, add the oil, then gently stir in the ingredients to coat. Arrange the paneer, potatoes and onions on to the prepared skewers, then place on a tray and reserve for later – if you like, you can at this stage wrap and chill the skewers.
Beat all the ingredients for the dressing in a container. Turn on the grill to its highest setting, then grill the skewers for a short time on each side, until the paneer is browned and the potatoes are getting slightly burnt. (This may take a little more or less time depending on the intensity of your oven, so keep an eye on them, especially when cooking the first side.)
Serve the skewers hot, scattered with a little more flaky salt and the accompaniment for drizzling.
