Rukmini Iyer's Speedy and Simple Gunpowder Paneer and Potato Skewers with Citrus-Mint Dressing – Method
One learned that the south Indian spice mix podi – a coarse mix of intensely spicy, crudely milled spices, which you stir into a little oil and use as a dip for dosa or idli – is also known as “gunpowder” blend. It's aptly named if you were using my grandmother’s homemade dried chilies, but it would be generous to say that I’m far less adventurous with chilli, so here I suggest red pepper flakes instead. It’s an remarkably tasty marinade for these paneer and potato skewers.
Gunpowder Paneer and Potato Skewers with Mint-Lime Dressing
Gather six to eight metal or wooden skewers (if made of wood, soak them in water for 10 minutes first).
Prep 10 minutes
Cook half an hour
Serves two people
14 ounces starchy potatoes, cut into 4cm chunks
8 ounces paneer, diced into 2cm cubes
1 tsp coriander seeds
Half a tsp fennel seeds
1 tsp cumin seeds
1 tsp black peppercorns
One tsp chilli flakes
1½ tsp flaky sea salt, with more for serving
2 cloves of garlic, skinned and shredded
1-inch piece fresh ginger, peeled and grated
about 3 tablespoons flavorless oil
1 red onion, prepared and divided into eight wedges, then halved crossways
For the dressing
Zest and juice from one lime, finely grated
10g fresh mint leaves, diced small
½ 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. In the interim, put the paneer cubes in a container with heated water for a short while, then strain and blot dry.
Tip the cumin, coriander, and fennel seeds into a pestle and mortar or blender, add the seasonings, then mash or process to a coarse mixture.
Tip into a sizable container with the minced ginger and garlic, add the oil, then lightly combine with the cubed paneer, cooked potatoes and red onions to coat. Arrange the components on to barbecue sticks, then place on a tray and set aside until needed – optionally, you can at this stage store in the fridge the skewers.
Beat all the dressing components in a mixing bowl. Heat the grill to its maximum heat, then cook the skewers for 5–7 minutes on each side, until the paneer is crispy and the potatoes are beginning to blacken. (This may take a different amount of time depending on the fierceness of your grill, so watch carefully, especially when cooking the first side.)
Offer the grilled sticks immediately, topped with a little more sea salt and the sauce on the side for serving.
