This Fast and Simple Gunpowder Paneer and Potato Skewers with Mint-Lime Dressing – Cooking Guide

One found with joy that the south Indian seasoning podi – a rubble of searingly hot, coarsely crushed spices, which you stir into a little oil and use as a accompaniment for dosa or idli – is also known as “gunpowder” seasoning. That’s not a misnomer if you were using my grandmother’s personally dried peppers, but it would be charitable to say that I’m far less adventurous 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 barbecue sticks (if bamboo, let them sit in water for 10 minutes first).

Prep a quick 10 minutes
Cook 30 minutes
Serves a couple

Four hundred grams waxy potatoes, sliced into four-centimeter chunks
Two hundred twenty-five grams paneer, cubed into 2cm cubes
One tsp coriander seeds
Half a teaspoon fennel seeds
1 teaspoon cumin seeds
1 tsp black peppercorns
1 teaspoon chilli flakes
1½ teaspoon flaky sea salt, plus extra to serve
2 garlic cloves, peeled and grated
Two and a half centimeters piece fresh ginger, prepared and minced
40ml mild oil
1 red onion, peeled and cut into eight wedges, then halved crossways

For the dressing
Zest and juice from one lime, finely grated
Ten grams fresh mint leaves, diced small
Half a tsp flaky sea salt
One hundred grams natural yoghurt

Simmer 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 five minutes, then remove water and dry gently.

Add the coriander, fennel and cumin seeds into a mortar or spice grinder, add the seasonings, then crush or grind to a chunky blend.

Transfer to a medium-large bowl with the minced ginger and garlic, add the oil, then carefully mix in the paneer cubes, boiled potatoes, and onion wedges to coat. Skewer the paneer, potatoes and onions on to barbecue sticks, then place on a tray and reserve for later – if desired, you can at this stage store in the fridge the skewers.

Beat all the sauce elements in a container. Turn on the grill to its highest setting, then cook 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 little more or less time depending on the fierceness of your grill, so watch carefully, especially when cooking the first side.)

Present the skewers warm, scattered with a little more salt and the sauce on the side for serving.