🔗 Share this article Rukmini Iyer's Speedy and Effortless Spicy Paneer and Potato Skewers with Mint-Lime Dressing – Recipe One was delighted to discover that the south Indian spice mix podi – a rubble of searingly hot, crudely milled spices, which you mix with a little oil and use as a dip for dosa or idli – is also known as “gunpowder” blend. That’s not a misnomer if you were using my grandmother’s homemade dried chilies, 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 remarkably tasty marinade for these paneer and potato skewers. Spicy Paneer and Potato Skewers with Lime-Mint Dressing Prepare six to eight barbecue sticks (if made of wood, soak them in water for 10 minutes first). Prep a quick 10 minutes Cook 30 min Serves a couple Four hundred grams starchy potatoes, cut into four-centimeter chunks Two hundred twenty-five grams paneer, cut into two-centimeter cubes One tsp coriander seeds ½ tsp fennel seeds 1 tsp cumin seeds 1 teaspoon black peppercorns One teaspoon chilli flakes 1½ tsp flaky sea salt, plus extra to serve 2 cloves of garlic, skinned and shredded 1-inch piece fresh ginger, prepared and minced 40ml flavorless oil 1 red onion, peeled and cut into eight wedges, then cut in half horizontally For the dressing Zest and juice from one lime, finely grated 10g fresh mint leaves, finely chopped Half a teaspoon flaky sea salt 100g natural yoghurt Cook the potatoes for nine minutes, then remove the water and let them dry from steam for a minute. In the interim, put the paneer cubes in a container with heated water for a short while, then drain and pat dry. Pour the coriander, fennel and cumin seeds into a mortar or spice grinder, add the salt, chili flakes, and peppercorns, then mash or process to a rough rubble. Transfer to a medium-large bowl with the grated garlic and ginger, add the oil, then lightly combine with the ingredients to coat. Arrange the paneer, potatoes and onions on to barbecue sticks, then transfer to a baking sheet and keep ready – if you like, you can at this stage wrap and chill the skewers. Stir all the ingredients for the dressing in a container. Preheat the broiler to its maximum heat, then grill the skewers for a short time on each side, until the paneer is golden brown and the potatoes are starting to char. (This may take a different amount of time depending on the fierceness of your grill, so watch carefully, especially when cooking the first side.) Serve the skewers hot, sprinkled with a little more salt and the accompaniment for drizzling.