🔗 Share this article This Speedy and Easy Gunpowder Paneer and Potato Skewers with Mint-Lime Dressing – Method I learned that the south Indian spice mix podi – a rubble of fiery, coarsely crushed spices, which you stir into a little oil and use as a sauce for dosa or idli – is also known as “gunpowder” blend. That’s not a misnomer if you were using my grandmother’s personally dried peppers, but it would be charitable to say that I’m far less daring with chilli, so here I suggest red pepper flakes instead. It’s an remarkably tasty marinade for these paneer and potato skewers. Spicy Paneer and Potato Skewers with Mint-Lime Dressing You will need six to eight barbecue sticks (if made of wood, immerse them in water for 10 minutes first). Prep 10 minutes Cook 30 minutes Serves a couple 400g firm potatoes, chopped into four-centimeter chunks 8 ounces paneer, diced into 0.8-inch cubes One tsp coriander seeds ½ tsp fennel seeds 1 tsp cumin seeds One tsp black peppercorns 1 teaspoon chilli flakes One and a half teaspoon flaky sea salt, plus extra to serve Two garlic cloves, prepared and minced 1-inch piece fresh ginger, peeled and grated 40ml flavorless oil One red onion, peeled and cut into eight wedges, then cut in half horizontally For the dressing Zest and juice from one lime, finely grated Ten grams fresh mint leaves, diced small Half a teaspoon flaky sea salt 3.5 ounces natural yoghurt Cook the potatoes for about 10 minutes, then pour off the liquid and leave to steam dry for a minute. At the same time, put the paneer cubes in a bowl of boiling water for 5 minutes, then drain and pat dry. Add the spice seeds into a mortar or spice grinder, add the seasonings, then crush or grind to a coarse mixture. Place in a sizable container with the grated garlic and ginger, add the oil, then gently stir in the paneer cubes, boiled potatoes, and onion wedges to coat. Thread the vegetables and cheese on to barbecue sticks, then move to a sheet pan and set aside until needed – if desired, you can at this stage wrap and chill the skewers. Whisk all the dressing components in a medium bowl. Turn on the grill to its highest setting, then cook the skewers for a short time on each side, until the paneer is golden brown and the potatoes are beginning to blacken. (This may take a variable duration depending on the intensity of your oven, so keep an eye on them, especially when cooking the first side.) Present the skewers warm, sprinkled with a little more sea salt and the accompaniment for drizzling.