🔗 Share this article Rukmini Iyer's Speedy and Effortless Spicy Paneer and Potato Skewers with Citrus-Mint Dressing – Recipe I learned that the south Indian seasoning podi – a rough grind of searingly hot, 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. This is accurate 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 crushed chilies instead. It’s an exceptionally great marinade for these paneer and potato skewers. Gunpowder Paneer and Potato Skewers with Mint-Lime Dressing Prepare six to eight barbecue sticks (if wooden, let them sit in water for 10 minutes first). Prep a quick 10 minutes Cook 30 minutes Serves 2 400g firm potatoes, cut into 4cm chunks 8 ounces paneer, cut into 2cm cubes One tsp coriander seeds Half a tsp fennel seeds 1 teaspoon cumin seeds 1 teaspoon black peppercorns 1 tsp chilli flakes One and a half teaspoon flaky sea salt, plus extra to serve 2 cloves of garlic, peeled and grated 2½cm piece fresh ginger, skinned and shredded about 3 tablespoons mild oil One red onion, prepared and divided into eight wedges, then cut in half horizontally For the dressing Zest and juice from one lime, finely grated Ten grams fresh mint leaves, minced ½ teaspoon flaky sea salt One hundred grams natural yoghurt Cook the potatoes for about 10 minutes, then remove the water and leave to steam dry for a minute. In the interim, put the paneer cubes in a pot of hot water for five minutes, then drain and pat dry. Pour the cumin, coriander, and fennel seeds into a grinding bowl or mill, add the salt, chili flakes, and peppercorns, then crush or grind to a chunky blend. Tip into a sizable container with the shredded aromatics, add the oil, then carefully mix in the paneer cubes, boiled potatoes, and onion wedges to coat. Arrange the components on to six to eight metal or soaked wooden skewers, then transfer to a baking sheet and keep ready – if you like, you can at this stage wrap and chill the skewers. Beat all the dressing components in a mixing bowl. Heat the grill to its highest setting, then cook the skewers for 5–7 minutes on each side, until the paneer is browned and the potatoes are starting to char. (This may take a little more or less time depending on the fierceness of your grill, so keep an eye on them, especially when cooking the first side.) Present the skewers warm, scattered with a little more sea salt and the accompaniment for drizzling.