🔗 Share this article

I was delighted to discover that the traditional Indian seasoning podi – a coarse mix of intensely spicy, coarsely crushed spices, which you combine with a little oil and use as a accompaniment for dosa or idli – is also known as “gunpowder” spice mix. That’s not a misnomer if you were using my grandmother’s home-dried chillies, but it would be kind to say that I’m far less adventurous with chilli, so here I suggest chilli 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 skewers made of metal or wood (if wooden, let them sit in water for 10 minutes first).

Prep a quick 10 minutes
Cook half an hour
Serves a couple

Four hundred grams firm potatoes, cut into 1.5-inch chunks
Two hundred twenty-five grams paneer, diced into 2cm cubes
1 teaspoon coriander seeds
Half a tsp fennel seeds
One tsp cumin seeds
1 tsp black peppercorns
One tsp chilli flakes
One and a half tsp flaky sea salt, and additional for garnish
Two garlic cloves, prepared and minced
2½cm piece fresh ginger, peeled and grated
about 3 tablespoons neutral oil
1 red onion, prepared and divided into eight wedges, then sliced across

For the dressing
Zest and juice from one lime, finely grated
0.35 ounces fresh mint leaves, minced
Half a tsp flaky sea salt
100g natural yoghurt

Cook the potatoes for 9 minutes, then remove the water and let them dry from steam for a minute. Meanwhile, put the paneer cubes in a container with heated water for a short while, then strain and blot dry.

Tip the coriander, fennel and cumin seeds into a pestle and mortar or blender, add the salt, chili flakes, and peppercorns, then pound or blitz to a chunky blend.

Transfer to a medium-large bowl with the shredded aromatics, add the oil, then lightly combine with the cubed paneer, cooked potatoes and red onions to coat. Skewer the components on to six to eight metal or soaked wooden skewers, then transfer to a baking sheet and set aside until needed – if desired, you can at this stage cover and refrigerate the skewers.

Stir all the ingredients for the dressing in a medium bowl. Heat the grill to its maximum heat, then grill the skewers for five to seven minutes on each side, until the paneer is browned and the potatoes are starting to char. (This may take a variable duration depending on the heat of your broiler, so keep an eye on them, especially when cooking the first side.)

Serve the skewers hot, topped with a little more flaky salt and the accompaniment for drizzling.