🔗 Share this article Rukmini Iyer's Speedy and Simple Spicy Paneer and Potato Skewers with Mint-Lime Dressing – Cooking Guide I learned that the traditional Indian spice mix podi – a rough grind of intensely spicy, coarsely crushed spices, which you combine with a little oil and use as a dip for dosa or idli – is also known as “gunpowder” spice mix. It's aptly named if you were using my grandmother’s personally dried peppers, 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. Spicy Paneer and Potato Skewers with Mint-Lime Dressing Prepare six to eight barbecue sticks (if wooden, let them sit in water for 10 minutes first). Prep a quick 10 minutes Cook 30 min Serves a couple 14 ounces starchy potatoes, cut into 1.5-inch chunks Two hundred twenty-five grams paneer, cut into 0.8-inch cubes 1 tsp coriander seeds Half a tsp fennel seeds 1 tsp cumin seeds One tsp black peppercorns One tsp chilli flakes One and a half tsp flaky sea salt, with more for serving 2 garlic cloves, prepared and minced 1-inch piece fresh ginger, skinned and shredded Forty milliliters flavorless oil One red onion, peeled and cut into eight wedges, then halved crossways For the dressing Finely grated zest and juice of 1 lime 0.35 ounces fresh mint leaves, minced ½ tsp flaky sea salt 100g natural yoghurt Simmer the potatoes for nine minutes, then drain them and allow to air dry for a minute. In the interim, put the paneer cubes in a pot of hot water for five minutes, then strain and blot dry. Pour the spice seeds into a grinding bowl or mill, add the seasonings, then pound or blitz to a rough rubble. Transfer to a sizable container with the minced ginger and garlic, add the oil, then gently stir in the ingredients to coat. Skewer the vegetables and cheese on to six to eight metal or soaked wooden skewers, then move to a sheet pan and set aside until needed – if you like, you can at this stage store in the fridge the skewers. Stir all the sauce elements in a mixing bowl. Turn on the grill to its highest setting, then grill the skewers for 5–7 minutes on each side, until the paneer is browned and the potatoes are starting to char. (This may take a variable duration depending on the heat of your broiler, so keep an eye on them, 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.