Rukmini Iyer's Speedy and Simple Gunpowder Paneer and Potato Skewers with Citrus-Mint Dressing – Cooking Guide
One found with joy that the traditional Indian blend podi – a rubble of intensely spicy, roughly ground spices, which you mix with a little oil and use as a accompaniment 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 bold 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 Lime-Mint Dressing
Prepare six to eight metal or wooden skewers (if wooden, soak them in water for 10 minutes first).
Prep 10 min
Cook 30 min
Serves two people
400g waxy potatoes, cut into four-centimeter chunks
225g paneer, cut into 2cm cubes
One tsp coriander seeds
Half a tsp fennel seeds
One tsp cumin seeds
One teaspoon black peppercorns
1 teaspoon chilli flakes
1½ tsp flaky sea salt, plus extra to serve
2 garlic pieces, skinned and shredded
1-inch piece fresh ginger, skinned and shredded
40ml mild oil
1 red onion, skinned and sliced into eight wedges, then sliced across
For the dressing
Lime zest and juice, freshly prepared
0.35 ounces fresh mint leaves, minced
Half a teaspoon flaky sea salt
100g natural yoghurt
Simmer the potatoes for 9 minutes, then drain them and let them dry from steam for a minute. In the interim, put the paneer cubes in a pot of hot water for five minutes, then drain and pat dry.
Pour the cumin, coriander, and fennel seeds into a pestle and mortar or blender, add the peppercorns, chilli flakes and sea salt, then mash or process to a coarse mixture.
Place in a sizable container with the minced ginger and garlic, add the oil, then lightly combine with the paneer cubes, boiled potatoes, and onion wedges to coat. Skewer the components on to six to eight metal or soaked wooden skewers, then transfer to a baking sheet and reserve for later – if desired, you can at this stage cover and refrigerate the skewers.
Beat all the sauce elements in a mixing bowl. Heat the grill to its maximum heat, then cook the skewers for five to seven minutes 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.)
Present the skewers warm, topped with a little more flaky salt and the sauce on the side for serving.
