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This Fast and Simple Spicy Paneer and Potato Skewers with Citrus-Mint Dressing – Cooking Guide
I found with joy that the South Indian spice mix podi – a coarse mix 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” seasoning. That’s not a misnomer if you were using my grandmother’s homemade dried chilies, but it would be charitable to say that I’m far less daring with chilli, so here I suggest crushed chilies instead. It’s an remarkably tasty marinade for these paneer and potato skewers.
Gunpowder Paneer and Potato Skewers with Citrus-Mint Dressing
Gather six to eight metal or wooden skewers (if bamboo, soak them in water for 10 minutes first).
Prep 10 min
Cook 30 min
Serves a couple
Four hundred grams waxy potatoes, chopped into 4cm chunks
8 ounces paneer, cut into 0.8-inch cubes
One tsp coriander seeds
Half a tsp fennel seeds
1 teaspoon cumin seeds
One tsp black peppercorns
1 teaspoon chilli flakes
One and a half tsp flaky sea salt, plus extra to serve
2 cloves of garlic, peeled and grated
Two and a half centimeters piece fresh ginger, skinned and shredded
about 3 tablespoons mild oil
1 red onion, peeled and cut into eight wedges, then sliced across
For the dressing
Lime zest and juice, freshly prepared
Ten grams fresh mint leaves, minced
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. Meanwhile, put the paneer cubes in a bowl of boiling water for five minutes, then strain and blot dry.
Add the spice seeds into a mortar or spice grinder, add the peppercorns, chilli flakes and sea salt, then pound or blitz to a coarse mixture.
Tip into a large mixing bowl with the grated garlic and ginger, add the oil, then gently stir in the paneer cubes, boiled potatoes, and onion wedges to coat. Skewer the paneer, potatoes and onions on to the prepared skewers, then move to a sheet pan and reserve for later – if desired, you can at this stage wrap and chill the skewers.
Whisk all the sauce elements in a mixing bowl. Turn on the grill to its maximum heat, then grill the skewers for a short time on each side, until the paneer is browned and the potatoes are starting to char. (This may take a little more or less time depending on the intensity of your oven, so monitor closely, especially when cooking the first side.)
Present the skewers warm, topped with a little more sea salt and the sauce on the side for serving.
Brian Hernandez
A passionate writer and shopping enthusiast with a keen eye for quality products and lifestyle trends.
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