🔗 Share this article Rukmini Iyer's Quick and Effortless Spicy Paneer and Potato Skewers with Lime-Mint Dressing – Recipe I learned that the South Indian seasoning podi – a rubble 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” spice mix. This is accurate if you were using my grandmother’s home-dried chillies, but it would be generous to say that I’m far less bold with chilli, so here I suggest chilli flakes instead. It’s an exceptionally great marinade for these paneer and potato skewers. Spicy Paneer and Potato Skewers with Citrus-Mint Dressing You will need six to eight skewers made of metal or wood (if bamboo, soak them in water for 10 minutes first). Prep 10 min Cook 30 min Serves 2 400g waxy potatoes, cut into four-centimeter chunks 225g paneer, cubed into two-centimeter cubes 1 teaspoon coriander seeds ½ tsp fennel seeds One teaspoon cumin seeds 1 tsp black peppercorns One teaspoon chilli flakes 1½ tsp flaky sea salt, with more for serving Two garlic pieces, peeled and grated Two and a half centimeters piece fresh ginger, peeled and grated about 3 tablespoons flavorless oil One red onion, skinned and sliced into eight wedges, then sliced across For the dressing Finely grated zest and juice of 1 lime 10g fresh mint leaves, minced ½ teaspoon flaky sea salt 3.5 ounces natural yoghurt Simmer the potatoes for nine minutes, then drain them 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 drain and pat dry. Tip the coriander, fennel and cumin seeds into a pestle and mortar or blender, add the salt, chili flakes, and peppercorns, then crush or grind to a chunky blend. Place in a sizable container with the minced ginger and garlic, add the oil, then lightly combine with the cubed paneer, cooked potatoes and red onions to coat. Arrange the vegetables and cheese 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. Beat all the dressing components in a mixing bowl. Preheat the broiler to its top temperature, then bake the sticks for a short time 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 heat of your broiler, so keep an eye on them, especially when cooking the first side.) Serve the skewers hot, topped with a little more flaky salt and the accompaniment for drizzling.