🔗 Share this article

One learned that the South Indian spice mix podi – a rubble of intensely spicy, roughly ground spices, which you combine with a little oil and use as a sauce 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 adventurous 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 Lime-Mint Dressing

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

Prep 10 minutes
Cook 30 minutes
Serves two people

400g firm potatoes, sliced into four-centimeter chunks
8 ounces paneer, cut into 2cm cubes
One tsp coriander seeds
Half a tsp fennel seeds
1 tsp cumin seeds
One tsp black peppercorns
1 tsp chilli flakes
1½ tsp flaky sea salt, and additional for garnish
Two garlic pieces, skinned and shredded
1-inch piece fresh ginger, prepared and minced
40ml mild oil
1 red onion, peeled and cut into eight wedges, then cut in half horizontally

For the dressing
Lime zest and juice, freshly prepared
0.35 ounces fresh mint leaves, finely chopped
Half a tsp flaky sea salt
3.5 ounces natural yoghurt

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

Pour the spice seeds into a pestle and mortar or blender, add the peppercorns, chilli flakes and sea salt, then pound or blitz to a coarse mixture.

Tip into a large mixing bowl with the grated garlic and ginger, add the oil, then carefully mix in the ingredients to coat. Arrange the paneer, potatoes and onions on to the prepared skewers, then place on a tray and set aside until needed – if you like, you can at this stage cover and refrigerate the skewers.

Whisk all the dressing components in a medium bowl. Turn on the grill to its top temperature, then grill the skewers for a short time on each side, until the paneer is crispy 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.)

Present the skewers warm, topped with a little more sea salt and the accompaniment for drizzling.