🔗 Share this article Rukmini Iyer's Quick and Easy Gunpowder Paneer and Potato Skewers with Lime-Mint Dressing – Method One found with joy that the south Indian seasoning podi – a rubble of fiery, crudely milled 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 homemade dried chilies, but it would be generous to say that I’m far less adventurous with chilli, so here I suggest chilli flakes instead. It’s an extraordinarily good marinade for these paneer and potato skewers. Spicy Paneer and Potato Skewers with Citrus-Mint Dressing You will need six to eight metal or wooden skewers (if wooden, immerse them in water for 10 minutes first). Prep a quick 10 minutes Cook 30 min Serves 2 Four hundred grams firm potatoes, cut into 4cm chunks 225g paneer, diced into 2cm cubes One tsp coriander seeds ½ tsp fennel seeds One tsp cumin seeds One tsp black peppercorns One tsp chilli flakes 1½ tsp flaky sea salt, with more for serving 2 garlic pieces, peeled and grated Two and a half centimeters piece fresh ginger, peeled and grated Forty milliliters flavorless oil One red onion, skinned and sliced into eight wedges, then halved crossways For the dressing Lime zest and juice, freshly prepared Ten grams fresh mint leaves, minced ½ tsp flaky sea salt One hundred grams natural yoghurt Cook the potatoes for nine minutes, then drain them and let them dry from steam for a minute. In the interim, put the paneer cubes in a container with heated water for five minutes, then drain and pat dry. Tip the cumin, coriander, and fennel 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 carefully mix in the paneer cubes, boiled potatoes, and onion wedges to coat. Arrange the components on to six to eight metal or soaked wooden skewers, then place on a tray and reserve for later – if you like, you can at this stage wrap and chill the skewers. Whisk all the ingredients for the dressing in a mixing bowl. Turn on the grill to its top temperature, then bake the sticks for 5–7 minutes on each side, until the paneer is golden brown and the potatoes are getting slightly burnt. (This may take a little more or less time depending on the intensity of your oven, so monitor closely, especially when cooking the first side.) Serve the skewers hot, scattered with a little more sea salt and the accompaniment for drizzling.