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

I learned that the traditional Indian blend podi – a rough grind 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” spice mix. It's aptly named if you were using my grandmother’s personally dried peppers, but it would be generous to say that I’m far less adventurous with chilli, so here I suggest crushed chilies instead. It’s an exceptionally great marinade for these paneer and potato skewers.

Gunpowder Paneer and Potato Skewers with Citrus-Mint Dressing

Prepare six to eight skewers made of metal or wood (if bamboo, soak them in water for 10 minutes first).

Prep 10 minutes
Cook half an hour
Serves a couple

400g starchy potatoes, sliced into four-centimeter chunks
Two hundred twenty-five grams paneer, cut into two-centimeter cubes
1 tsp coriander seeds
½ tsp fennel seeds
One tsp cumin seeds
1 teaspoon black peppercorns
One teaspoon chilli flakes
One and a half 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 mild oil
1 red onion, prepared and divided into eight wedges, then sliced across

For the dressing
Lime zest and juice, freshly prepared
Ten grams fresh mint leaves, diced small
½ teaspoon flaky sea salt
3.5 ounces natural yoghurt

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

Add 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.

Place in a medium-large bowl 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 paneer, potatoes and onions on to barbecue sticks, then transfer to a baking sheet and keep ready – optionally, you can at this stage store in the fridge 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 crispy and the potatoes are starting to char. (This may take a variable duration depending on the intensity of your oven, so watch carefully, especially when cooking the first side.)

Serve the skewers hot, topped with a little more sea salt and the dressing alongside for dipping.