🔗 Share this article Rukmini Iyer's Quick and Simple Spicy Paneer and Potato Skewers with Mint-Lime Dressing – Cooking Guide One learned that the south Indian blend podi – a rubble of intensely spicy, crudely milled spices, which you combine with a little oil and use as a sauce 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 crushed chilies instead. It’s an extraordinarily good marinade for these paneer and potato skewers. Spicy Paneer and Potato Skewers with Mint-Lime Dressing Gather six to eight barbecue sticks (if made of wood, soak them in water for 10 minutes first). Prep 10 minutes Cook 30 minutes Serves a couple 400g waxy potatoes, chopped into four-centimeter chunks 225g paneer, cut into two-centimeter cubes One tsp coriander seeds Half a teaspoon fennel seeds One tsp cumin seeds 1 tsp black peppercorns 1 tsp chilli flakes One and a half teaspoon flaky sea salt, and additional for garnish Two cloves of garlic, prepared and minced Two and a half centimeters piece fresh ginger, skinned and shredded about 3 tablespoons flavorless oil 1 red onion, prepared and divided into eight wedges, then cut in half horizontally For the dressing Finely grated zest and juice of 1 lime Ten grams fresh mint leaves, finely chopped ½ teaspoon flaky sea salt 100g natural yoghurt Boil the potatoes for about 10 minutes, then pour off the liquid and leave to steam dry for a minute. Meanwhile, put the paneer cubes in a container with heated water for 5 minutes, then remove water and dry gently. Pour the spice seeds into a pestle and mortar or blender, add the seasonings, then crush or grind to a coarse mixture. Tip into a large mixing bowl with the grated garlic and ginger, add the oil, then lightly combine with the paneer cubes, boiled potatoes, and onion wedges to coat. Skewer 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 wrap and chill the skewers. Stir all the dressing components in a container. Heat the grill to its maximum heat, then grill the skewers for five to seven minutes on each side, until the paneer is golden brown and the potatoes are starting to char. (This may take a little more or less time depending on the fierceness of your grill, so monitor closely, especially when cooking the first side.) Serve the skewers hot, scattered with a little more flaky salt and the dressing alongside for dipping.