🔗 Share this article This Quick and Effortless Spicy Paneer and Potato Skewers with Lime-Mint Dressing – Method One found with joy that the south Indian seasoning podi – a rubble of fiery, crudely milled spices, which you stir into a little oil and use as a dip for dosa or idli – is also known as “gunpowder” blend. That’s not a misnomer 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. Spicy Paneer and Potato Skewers with Citrus-Mint Dressing Prepare six to eight skewers made of metal or wood (if bamboo, let them sit in water for 10 minutes first). Prep 10 min Cook 30 min Serves two people 14 ounces firm potatoes, cut into four-centimeter chunks 225g paneer, diced into 2cm cubes 1 tsp coriander seeds ½ tsp fennel seeds 1 tsp cumin seeds One tsp black peppercorns One tsp chilli flakes 1½ teaspoon flaky sea salt, with more for serving 2 garlic cloves, skinned and shredded 2½cm piece fresh ginger, peeled and grated about 3 tablespoons neutral oil 1 red onion, peeled and cut into eight wedges, then halved crossways For the dressing Zest and juice from one lime, finely grated 10g fresh mint leaves, minced Half a teaspoon flaky sea salt 100g natural yoghurt Boil the potatoes for 9 minutes, then remove the water and leave to steam dry for a minute. Meanwhile, put the paneer cubes in a pot of hot water for five minutes, then strain and blot dry. Pour the spice seeds into a pestle and mortar or blender, add the salt, chili flakes, and peppercorns, then crush or grind to a rough rubble. Tip into a large mixing bowl with the minced ginger and garlic, add the oil, then gently stir in the cubed paneer, cooked potatoes and red onions to coat. Skewer the vegetables and cheese on to the prepared skewers, then transfer to a baking sheet and set aside until needed – if desired, you can at this stage cover and refrigerate the skewers. Whisk all the ingredients for the dressing in a container. Turn on the grill to its top temperature, then grill the skewers for 5–7 minutes on each side, until the paneer is crispy and the potatoes are getting slightly burnt. (This may take a different amount of time depending on the heat of your broiler, 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 dressing alongside for dipping.