🔗 Share this article This Fast and Easy Spicy Paneer and Potato Skewers with Mint-Lime Dressing – Cooking Guide One learned that the traditional 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” blend. 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 crushed chilies instead. It’s an remarkably tasty 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 wooden, soak them in water for 10 minutes first). Prep a quick 10 minutes Cook 30 min Serves two people 14 ounces waxy potatoes, cut into 4cm chunks Two hundred twenty-five grams paneer, cubed into 2cm cubes One teaspoon coriander seeds ½ tsp fennel seeds 1 teaspoon cumin seeds 1 tsp black peppercorns 1 tsp chilli flakes One and a half teaspoon flaky sea salt, and additional for garnish Two cloves of garlic, skinned and shredded 2½cm piece fresh ginger, prepared and minced about 3 tablespoons neutral oil 1 red onion, skinned and sliced into eight wedges, then sliced across For the dressing Finely grated zest and juice of 1 lime 10g fresh mint leaves, minced Half a tsp flaky sea salt 3.5 ounces natural yoghurt Simmer the potatoes for nine minutes, then remove the water and let them dry from steam for a minute. In the interim, put the paneer cubes in a pot of hot water for 5 minutes, then drain and pat dry. Tip 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 rough rubble. Transfer to a medium-large bowl with the minced ginger and garlic, add the oil, then gently stir in the cubed paneer, cooked potatoes and red onions to coat. Thread the paneer, potatoes and onions on to the prepared skewers, then place on a tray and set aside until needed – if you like, you can at this stage store in the fridge the skewers. Whisk all the ingredients for the dressing in a medium bowl. Heat the grill to its highest setting, then bake the sticks for five to seven minutes on each side, until the paneer is browned and the potatoes are getting slightly burnt. (This may take a little more or less time depending on the intensity of your oven, so monitor closely, especially when cooking the first side.) Offer the grilled sticks immediately, sprinkled with a little more salt and the dressing alongside for dipping.