🔗 Share this article Rukmini Iyer's Speedy and Simple Spicy Paneer and Potato Skewers with Mint-Lime Dressing – Recipe One was delighted to discover that the traditional Indian blend podi – a rubble of fiery, coarsely crushed spices, which you mix with a little oil and use as a dip for dosa or idli – is also known as “gunpowder” seasoning. That’s not a misnomer if you were using my grandmother’s home-dried chillies, but it would be generous to say that I’m far less daring with chilli, so here I suggest chilli flakes instead. It’s an extraordinarily good marinade for these paneer and potato skewers. Gunpowder Paneer and Potato Skewers with Lime-Mint Dressing Prepare six to eight skewers made of metal or wood (if wooden, soak them in water for 10 minutes first). Prep 10 minutes Cook 30 minutes Serves a couple Four hundred grams waxy potatoes, chopped into four-centimeter chunks Two hundred twenty-five grams paneer, cut into 2cm cubes 1 tsp coriander seeds ½ teaspoon fennel seeds One teaspoon cumin seeds 1 teaspoon black peppercorns One tsp chilli flakes 1½ tsp flaky sea salt, with more for serving Two cloves of garlic, prepared and minced Two and a half centimeters piece fresh ginger, peeled and grated about 3 tablespoons flavorless oil One red onion, prepared and divided into eight wedges, then sliced across For the dressing Finely grated zest and juice of 1 lime Ten grams fresh mint leaves, finely chopped Half a tsp flaky sea salt One hundred grams 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 bowl of boiling water for a short while, then drain and pat dry. Add the cumin, coriander, and fennel seeds into a grinding bowl or mill, add the peppercorns, chilli flakes and sea salt, then pound or blitz to a chunky blend. Place in a sizable container with the shredded aromatics, add the oil, then lightly combine with the ingredients to coat. Thread the paneer, potatoes and onions on to six to eight metal or soaked wooden skewers, then transfer to a baking sheet and reserve for later – if desired, you can at this stage wrap and chill the skewers. Stir all the ingredients for the dressing in a container. Preheat the broiler to its top temperature, then cook the skewers for a short time on each side, until the paneer is browned and the potatoes are starting to char. (This may take a variable duration depending on the intensity of your oven, so monitor closely, especially when cooking the first side.) Serve the skewers hot, scattered with a little more salt and the dressing alongside for dipping.