Rukmini Iyer's Fast and Effortless Gunpowder Paneer and Potato Skewers with Lime-Mint Dressing – Cooking Guide
I learned that the South Indian spice mix podi – a rubble of fiery, crudely milled spices, which you combine with a little oil and use as a dip for dosa or idli – is also known as “gunpowder” seasoning. It's aptly named if you were using my grandmother’s homemade dried chilies, but it would be kind to say that I’m far less adventurous with chilli, so here I suggest chilli flakes instead. It’s an extraordinarily good marinade for these paneer and potato skewers.
Gunpowder Paneer and Potato Skewers with Citrus-Mint Dressing
Prepare six to eight metal or wooden skewers (if bamboo, let them sit in water for 10 minutes first).
Prep a quick 10 minutes
Cook 30 min
Serves two people
400g starchy potatoes, sliced into 1.5-inch chunks
225g paneer, cut into 2cm cubes
One teaspoon coriander seeds
Half a teaspoon fennel seeds
One tsp cumin seeds
One teaspoon black peppercorns
One teaspoon chilli flakes
1½ teaspoon flaky sea salt, and additional for garnish
Two garlic cloves, prepared and minced
2½cm piece fresh ginger, prepared and minced
40ml mild oil
One red onion, skinned and sliced into eight wedges, then cut in half horizontally
For the dressing
Lime zest and juice, freshly prepared
0.35 ounces fresh mint leaves, finely chopped
½ tsp flaky sea salt
100g natural yoghurt
Boil the potatoes for about 10 minutes, then drain them and let them dry from steam for a minute. At the same time, put the paneer cubes in a container with heated water for a short while, then remove water and dry gently.
Tip the cumin, coriander, and fennel seeds into a mortar or spice grinder, add the salt, chili flakes, and peppercorns, then mash or process to a chunky blend.
Transfer to a large mixing bowl with the minced ginger and garlic, add the oil, then carefully mix in the paneer cubes, boiled potatoes, and onion wedges to coat. Skewer the paneer, potatoes and onions on to barbecue sticks, then move to a sheet pan and keep ready – optionally, you can at this stage cover and refrigerate the skewers.
Stir all the sauce elements in a container. Turn on the grill to its highest setting, then grill the skewers for five to seven minutes on each side, until the paneer is golden brown and the potatoes are getting slightly burnt. (This may take a variable duration depending on the intensity of your oven, so watch carefully, especially when cooking the first side.)
Serve the skewers hot, scattered with a little more sea salt and the accompaniment for drizzling.
