🔗 Share this article

One found with joy that the South Indian seasoning podi – a rough grind of fiery, roughly ground spices, which you combine with a little oil and use as a accompaniment 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 generous to say that I’m far less daring with chilli, so here I suggest red pepper flakes instead. It’s an remarkably tasty marinade for these paneer and potato skewers.

Spicy Paneer and Potato Skewers with Mint-Lime Dressing

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

Prep a quick 10 minutes
Cook half an hour
Serves 2

14 ounces waxy potatoes, cut into 1.5-inch chunks
225g paneer, cut into 0.8-inch cubes
1 teaspoon coriander seeds
½ tsp fennel seeds
1 tsp cumin seeds
One tsp black peppercorns
1 tsp chilli flakes
1½ tsp flaky sea salt, with more for serving
Two garlic pieces, prepared and minced
2½cm piece fresh ginger, skinned and shredded
40ml mild oil
1 red onion, prepared and divided into eight wedges, then sliced across

For the dressing
Finely grated zest and juice of 1 lime
Ten grams fresh mint leaves, finely chopped
Half a tsp flaky sea salt
One hundred grams natural yoghurt

Simmer the potatoes for nine minutes, then pour off the liquid and leave to steam dry for a minute. In the interim, put the paneer cubes in a pot of hot water for a short while, then drain and pat dry.

Pour the coriander, fennel and cumin seeds into a pestle and mortar or blender, add the salt, chili flakes, and peppercorns, then pound or blitz to a chunky blend.

Place in a sizable container with the grated garlic and ginger, add the oil, then lightly combine with the cubed paneer, cooked potatoes and red onions to coat. Skewer the vegetables and cheese on to barbecue sticks, then transfer to a baking sheet and keep ready – if desired, you can at this stage store in the fridge the skewers.

Stir all the sauce elements in a container. Preheat the broiler to its highest setting, then grill the skewers for five to seven minutes on each side, until the paneer is crispy and the potatoes are beginning to blacken. (This may take a little more or less time depending on the heat of your broiler, so watch carefully, especially when cooking the first side.)

Offer the grilled sticks immediately, sprinkled with a little more flaky salt and the accompaniment for drizzling.