🔗 Share this article This Fast and Simple Gunpowder Paneer and Potato Skewers with Citrus-Mint Dressing – Method I learned that the south Indian blend podi – a rubble of fiery, coarsely crushed spices, which you combine with a little oil and use as a dip 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 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 Lime-Mint Dressing Gather six to eight barbecue sticks (if made of wood, soak them in water for 10 minutes first). Prep 10 minutes Cook 30 min Serves two people Four hundred grams waxy potatoes, sliced into 4cm chunks 8 ounces paneer, diced into 2cm cubes One tsp coriander seeds Half a tsp fennel seeds 1 tsp cumin seeds One teaspoon black peppercorns 1 tsp chilli flakes 1½ tsp flaky sea salt, with more for serving 2 garlic pieces, prepared and minced 1-inch piece fresh ginger, prepared and minced Forty milliliters flavorless oil 1 red onion, peeled and cut into eight wedges, then cut in half horizontally For the dressing Finely grated zest and juice of 1 lime Ten grams fresh mint leaves, minced Half a teaspoon flaky sea salt One hundred grams natural yoghurt Boil the potatoes for about 10 minutes, then drain them and allow to air dry for a minute. In the interim, put the paneer cubes in a container with heated water for 5 minutes, then drain and pat dry. Tip the cumin, coriander, and fennel seeds into a mortar or spice grinder, add the seasonings, then mash or process to a chunky blend. Transfer to a large mixing bowl with the grated garlic and ginger, add the oil, then lightly combine with the cubed paneer, cooked potatoes and red onions to coat. Skewer the vegetables and cheese on to six to eight metal or soaked wooden skewers, 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 container. Preheat the broiler 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 beginning to blacken. (This may take a little more or less time 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 flaky salt and the dressing alongside for dipping.