This Speedy and Easy Gunpowder Paneer and Potato Skewers with Citrus-Mint Dressing – Recipe

I found with joy that the South Indian blend 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” seasoning. It's aptly named if you were using my grandmother’s homemade dried chilies, but it would be generous to say that I’m far less bold with chilli, so here I suggest chilli flakes instead. It’s an extraordinarily good marinade for these paneer and potato skewers.

Gunpowder Paneer and Potato Skewers with Lime-Mint Dressing

Prepare six to eight metal or wooden skewers (if wooden, let them sit in water for 10 minutes first).

Prep 10 minutes
Cook half an hour
Serves 2

Four hundred grams starchy potatoes, cut into four-centimeter chunks
Two hundred twenty-five grams paneer, cubed into 2cm cubes
1 tsp coriander seeds
½ tsp fennel seeds
1 tsp cumin seeds
1 teaspoon black peppercorns
1 tsp chilli flakes
1½ tsp flaky sea salt, and additional for garnish
2 garlic cloves, peeled and grated
1-inch piece fresh ginger, skinned and shredded
about 3 tablespoons neutral 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, finely chopped
½ tsp flaky sea salt
One hundred grams natural yoghurt

Cook the potatoes for about 10 minutes, then pour off the liquid and leave to steam dry for a minute. Meanwhile, put the paneer cubes in a bowl of boiling water for a short while, then remove water and dry gently.

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

Place in a sizable container with the shredded aromatics, add the oil, then gently stir in the ingredients to coat. Skewer the components on to the prepared skewers, then move to a sheet pan and keep ready – optionally, you can at this stage cover and refrigerate the skewers.

Stir all the dressing components in a medium bowl. Heat the grill to its top temperature, then bake the sticks 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 fierceness of your grill, so keep an eye on them, especially when cooking the first side.)

Offer the grilled sticks immediately, scattered with a little more sea salt and the dressing alongside for dipping.