🔗 Share this article Rukmini Iyer's Fast and Effortless Gunpowder Paneer and Potato Skewers with Mint-Lime Dressing – Recipe I found with joy that the traditional Indian spice mix podi – a coarse mix of intensely spicy, crudely milled spices, which you stir into a little oil and use as a dip for dosa or idli – is also known as “gunpowder” seasoning. That’s not a misnomer if you were using my grandmother’s homemade dried chilies, 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. Gunpowder Paneer and Potato Skewers with Mint-Lime Dressing You will need six to eight barbecue sticks (if bamboo, immerse them in water for 10 minutes first). Prep 10 minutes Cook 30 minutes Serves two people Four hundred grams firm potatoes, chopped into 4cm chunks 225g paneer, cubed into two-centimeter cubes One teaspoon coriander seeds ½ tsp fennel seeds One teaspoon cumin seeds One tsp black peppercorns One tsp chilli flakes 1½ teaspoon flaky sea salt, and additional for garnish Two garlic cloves, skinned and shredded 1-inch piece fresh ginger, skinned and shredded about 3 tablespoons mild oil 1 red onion, skinned and sliced into eight wedges, then sliced across For the dressing Finely grated zest and juice of 1 lime 10g fresh mint leaves, diced small Half a tsp flaky sea salt 3.5 ounces natural yoghurt Cook the potatoes for about 10 minutes, then drain them and leave to steam dry for a minute. At the same time, put the paneer cubes in a pot of hot water for a short while, then drain and pat dry. Add the coriander, fennel and cumin seeds into a mortar or spice grinder, add the seasonings, then crush or grind to a chunky blend. Transfer to a large mixing bowl with the grated garlic and ginger, add the oil, then lightly combine with the paneer cubes, boiled potatoes, and onion wedges to coat. Arrange the paneer, potatoes and onions on to the prepared skewers, then transfer to a baking sheet and keep ready – if you like, you can at this stage cover and refrigerate the skewers. Whisk all the sauce elements in a medium bowl. Turn on the grill to its highest setting, then bake the sticks for a short time on each side, until the paneer is crispy and the potatoes are beginning to blacken. (This may take a variable duration depending on the fierceness of your grill, so monitor closely, especially when cooking the first side.) Offer the grilled sticks immediately, scattered with a little more flaky salt and the accompaniment for drizzling.