🔗 Share this article Rukmini Iyer's Speedy and Effortless Gunpowder Paneer and Potato Skewers with Mint-Lime Dressing – Method I found with joy that the South Indian blend podi – a coarse mix of searingly hot, coarsely crushed spices, which you stir into a little oil and use as a sauce for dosa or idli – is also known as “gunpowder” seasoning. This is accurate if you were using my grandmother’s personally dried peppers, but it would be charitable 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 Citrus-Mint Dressing Gather six to eight skewers made of metal or wood (if made of wood, let them sit in water for 10 minutes first). Prep 10 minutes Cook 30 minutes Serves a couple 14 ounces firm potatoes, sliced into 1.5-inch chunks 225g paneer, diced into 0.8-inch cubes 1 tsp coriander seeds ½ teaspoon fennel seeds 1 tsp cumin seeds 1 teaspoon black peppercorns 1 tsp chilli flakes One and a half tsp flaky sea salt, with more for serving 2 cloves of garlic, skinned and shredded 2½cm piece fresh ginger, peeled and grated about 3 tablespoons neutral oil 1 red onion, skinned and sliced into eight wedges, then halved crossways For the dressing Finely grated zest and juice of 1 lime 0.35 ounces fresh mint leaves, diced small Half a tsp flaky sea salt 100g natural yoghurt Simmer the potatoes for about 10 minutes, then pour off the liquid and allow to air dry for a minute. Meanwhile, put the paneer cubes in a container with heated water for 5 minutes, then strain and blot dry. Tip the coriander, fennel and cumin seeds into a pestle and mortar or blender, add the peppercorns, chilli flakes and sea salt, then pound or blitz to a rough rubble. Tip into a sizable container with the minced ginger and garlic, add the oil, then carefully mix in the cubed paneer, cooked potatoes and red onions to coat. Skewer the vegetables and cheese on to barbecue sticks, then place on a tray and keep ready – if you like, you can at this stage wrap and chill the skewers. Stir all the sauce elements in a mixing bowl. Turn on the grill to its top temperature, then grill the skewers for 5–7 minutes on each side, until the paneer is browned and the potatoes are getting slightly burnt. (This may take a different amount of time depending on the heat of your broiler, so keep an eye on them, especially when cooking the first side.) Offer the grilled sticks immediately, scattered with a little more salt and the accompaniment for drizzling.