Rukmini Iyer's Fast and Effortless Spicy Paneer and Potato Skewers with Mint-Lime Dressing – Recipe

One was delighted to discover that the traditional Indian seasoning podi – a rubble of intensely spicy, crudely milled spices, which you stir into a little oil and use as a accompaniment for dosa or idli – is also known as “gunpowder” blend. It's aptly named if you were using my grandmother’s home-dried chillies, but it would be kind to say that I’m far less daring with chilli, so here I suggest chilli flakes instead. It’s an extraordinarily good marinade for these paneer and potato skewers.

Spicy Paneer and Potato Skewers with Citrus-Mint Dressing

Gather six to eight metal or wooden skewers (if wooden, soak them in water for 10 minutes first).

Prep 10 min
Cook 30 min
Serves a couple

400g firm potatoes, cut into four-centimeter chunks
8 ounces paneer, cut into two-centimeter cubes
One tsp coriander seeds
Half a tsp fennel seeds
1 tsp cumin seeds
1 tsp black peppercorns
1 tsp chilli flakes
One and a half tsp flaky sea salt, with more for serving
Two garlic pieces, skinned and shredded
1-inch piece fresh ginger, peeled and grated
Forty milliliters flavorless oil
1 red onion, skinned and sliced into eight wedges, then sliced across

For the dressing
Zest and juice from one lime, finely grated
0.35 ounces fresh mint leaves, minced
½ tsp flaky sea salt
100g natural yoghurt

Simmer the potatoes for 9 minutes, then pour off the liquid and allow to air dry for a minute. Meanwhile, put the paneer cubes in a pot of hot 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 seasonings, then pound or blitz to a coarse mixture.

Transfer to a medium-large bowl with the grated garlic and ginger, add the oil, then lightly combine with the ingredients to coat. Thread the vegetables and cheese on to the prepared skewers, then transfer to a baking sheet and reserve for later – if desired, you can at this stage store in the fridge the skewers.

Stir all the dressing components in a mixing bowl. Turn on the grill to its highest setting, then bake the sticks for 5–7 minutes 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 heat of your broiler, so monitor closely, especially when cooking the first side.)

Serve the skewers hot, topped with a little more sea salt and the accompaniment for drizzling.