🔗 Share this article Rukmini Iyer's Quick and Effortless Gunpowder Paneer and Potato Skewers with Mint-Lime Dressing – Method I was delighted to discover that the south Indian blend podi – a coarse mix 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” spice mix. It's aptly named if you were using my grandmother’s homemade dried chilies, but it would be kind to say that I’m far less adventurous with chilli, so here I suggest chilli flakes instead. It’s an remarkably tasty marinade for these paneer and potato skewers. Spicy Paneer and Potato Skewers with Citrus-Mint Dressing Gather six to eight barbecue sticks (if made of wood, let them sit in water for 10 minutes first). Prep 10 min Cook 30 min Serves two people 14 ounces starchy potatoes, cut into 4cm chunks 8 ounces paneer, diced into 0.8-inch cubes 1 tsp coriander seeds ½ tsp fennel seeds One teaspoon cumin seeds 1 teaspoon black peppercorns 1 tsp chilli flakes 1½ teaspoon flaky sea salt, plus extra to serve Two cloves of garlic, skinned and shredded 2½cm piece fresh ginger, peeled and grated about 3 tablespoons mild oil One red onion, peeled and cut into eight wedges, then halved crossways For the dressing Lime zest and juice, freshly prepared 10g fresh mint leaves, finely chopped ½ tsp flaky sea salt 3.5 ounces natural yoghurt Cook the potatoes for 9 minutes, then remove the water and leave to steam dry for a minute. At the same time, put the paneer cubes in a container with heated water for five minutes, then strain and blot dry. Tip the coriander, fennel and cumin seeds into a grinding bowl or mill, add the salt, chili flakes, and peppercorns, then pound or blitz to a chunky blend. Tip into a sizable container with the grated garlic and ginger, add the oil, then lightly combine with the paneer cubes, boiled potatoes, and onion wedges to coat. Skewer the components on to barbecue sticks, then transfer to a baking sheet and set aside until needed – if you like, you can at this stage cover and refrigerate the skewers. Beat all the sauce elements in a mixing bowl. Turn on the grill to its maximum heat, then bake the sticks for five to seven minutes on each side, until the paneer is golden brown and the potatoes are getting slightly burnt. (This may take a variable duration depending on the fierceness of your grill, so watch carefully, especially when cooking the first side.) Serve the skewers hot, sprinkled with a little more sea salt and the dressing alongside for dipping.