🔗 Share this article

One found with joy that the traditional Indian seasoning podi – a rubble of fiery, roughly ground 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 home-dried chillies, but it would be kind to say that I’m far less daring with chilli, so here I suggest red pepper flakes instead. It’s an exceptionally great marinade for these paneer and potato skewers.

Gunpowder Paneer and Potato Skewers with Mint-Lime Dressing

You will need six to eight metal or wooden skewers (if bamboo, immerse them in water for 10 minutes first).

Prep 10 min
Cook 30 minutes
Serves 2

Four hundred grams firm potatoes, chopped into four-centimeter chunks
Two hundred twenty-five grams paneer, cut into 0.8-inch cubes
1 tsp coriander seeds
Half a tsp fennel seeds
1 tsp cumin seeds
One tsp black peppercorns
1 tsp chilli flakes
One and a half teaspoon flaky sea salt, and additional for garnish
Two garlic pieces, prepared and minced
1-inch piece fresh ginger, prepared and minced
Forty milliliters flavorless oil
1 red onion, skinned and sliced into eight wedges, then sliced across

For the dressing
Zest and juice from one lime, finely grated
10g fresh mint leaves, minced
Half a teaspoon flaky sea salt
One hundred grams natural yoghurt

Boil the potatoes for about 10 minutes, then remove the water and allow to air dry for a minute. At the same time, put the paneer cubes in a bowl of boiling water for 5 minutes, then remove water and dry gently.

Pour the cumin, coriander, and fennel 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 sizable container with the shredded aromatics, add the oil, then carefully mix in the cubed paneer, cooked potatoes and red onions to coat. Skewer the components on to barbecue sticks, then place on a tray and reserve for later – if desired, you can at this stage wrap and chill the skewers.

Beat all the ingredients for the dressing in a container. Heat the grill to its top temperature, then grill the skewers for five to seven minutes on each side, until the paneer is crispy and the potatoes are starting to char. (This may take a little more or less time depending on the fierceness of your grill, so monitor closely, especially when cooking the first side.)

Offer the grilled sticks immediately, topped with a little more flaky salt and the accompaniment for drizzling.