This Speedy and Easy Spicy Paneer and Potato Skewers with Lime-Mint Dressing – Recipe
One learned that the south Indian seasoning podi – a rubble of fiery, roughly ground spices, which you stir into a little oil and use as a dip for dosa or idli – is also known as “gunpowder” blend. This is accurate if you were using my grandmother’s home-dried chillies, but it would be kind to say that I’m far less adventurous with chilli, so here I suggest crushed chilies instead. It’s an exceptionally great marinade for these paneer and potato skewers.
Spicy Paneer and Potato Skewers with Lime-Mint Dressing
Gather six to eight metal or wooden skewers (if made of wood, soak them in water for 10 minutes first).
Prep 10 min
Cook 30 min
Serves two people
Four hundred grams firm potatoes, chopped into 1.5-inch chunks
225g paneer, diced into two-centimeter cubes
1 tsp coriander seeds
Half a tsp fennel seeds
1 tsp cumin seeds
One teaspoon black peppercorns
1 tsp chilli flakes
One and a half teaspoon flaky sea salt, and additional for garnish
2 garlic pieces, skinned and shredded
1-inch piece fresh ginger, prepared and minced
40ml neutral oil
One red onion, prepared and divided into eight wedges, then sliced across
For the dressing
Lime zest and juice, freshly prepared
Ten grams fresh mint leaves, minced
½ teaspoon flaky sea salt
100g natural yoghurt
Boil the potatoes for nine minutes, then remove the water and allow to air dry for a minute. In the interim, put the paneer cubes in a pot of hot water for a short while, then strain and blot dry.
Tip the coriander, fennel and cumin seeds into a grinding bowl or mill, add the salt, chili flakes, and peppercorns, then crush or grind to a chunky blend.
Tip into a sizable container with the minced ginger and garlic, add the oil, then gently stir in the ingredients to coat. Arrange the components on to the prepared skewers, then move to a sheet pan and reserve for later – optionally, you can at this stage store in the fridge the skewers.
Stir all the ingredients for the dressing in a container. Heat the grill to its maximum heat, then grill the skewers for a short time on each side, until the paneer is crispy and the potatoes are starting to char. (This may take a variable duration depending on the intensity of your oven, so watch carefully, especially when cooking the first side.)
Offer the grilled sticks immediately, topped with a little more salt and the accompaniment for drizzling.
