🔗 Share this article

I found with joy that the South Indian blend podi – a rubble of fiery, crudely milled spices, which you combine with a little oil and use as a accompaniment for dosa or idli – is also known as “gunpowder” seasoning. It's aptly named 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 chilli flakes instead. It’s an remarkably tasty marinade for these paneer and potato skewers.

Gunpowder Paneer and Potato Skewers with Citrus-Mint Dressing

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

Prep 10 min
Cook 30 minutes
Serves a couple

400g starchy potatoes, chopped into 4cm chunks
8 ounces paneer, cut into 2cm cubes
One teaspoon coriander seeds
½ tsp fennel seeds
1 tsp cumin seeds
One tsp black peppercorns
1 teaspoon chilli flakes
1½ tsp flaky sea salt, with more for serving
Two garlic pieces, peeled and grated
1-inch piece fresh ginger, skinned and shredded
Forty milliliters flavorless oil
1 red onion, prepared and divided into eight wedges, then sliced across

For the dressing
Finely grated zest and juice of 1 lime
0.35 ounces fresh mint leaves, finely chopped
Half a tsp flaky sea salt
100g natural yoghurt

Simmer the potatoes for nine minutes, then remove the water and leave to steam dry for a minute. Meanwhile, put the paneer cubes in a pot of hot water for a short while, then drain and pat dry.

Tip the coriander, fennel and cumin seeds into a mortar or spice grinder, add the seasonings, then mash or process to a coarse mixture.

Place in a sizable container with the grated garlic and ginger, add the oil, then carefully mix in the cubed paneer, cooked potatoes and red onions to coat. Thread the vegetables and cheese on to six to eight metal or soaked wooden skewers, then transfer to a baking sheet and reserve for later – optionally, you can at this stage wrap and chill the skewers.

Beat all the sauce elements in a mixing bowl. Preheat the broiler to its highest setting, then grill the skewers for a short time on each side, until the paneer is browned and the potatoes are getting slightly burnt. (This may take a different amount of time depending on the fierceness of your grill, so keep an eye on them, especially when cooking the first side.)

Serve the skewers hot, topped with a little more sea salt and the accompaniment for drizzling.