🔗 Share this article

One found with joy that the South Indian seasoning podi – a rubble of fiery, roughly ground 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 home-dried chillies, but it would be kind to say that I’m far less daring 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 Citrus-Mint Dressing

You will need six to eight metal or wooden skewers (if made of wood, immerse them in water for 10 minutes first).

Prep a quick 10 minutes
Cook 30 minutes
Serves 2

Four hundred grams firm potatoes, chopped into four-centimeter chunks
225g paneer, cut into 0.8-inch cubes
One tsp coriander seeds
½ tsp fennel seeds
1 tsp cumin seeds
One tsp black peppercorns
One teaspoon chilli flakes
One and a half teaspoon flaky sea salt, plus extra to serve
2 garlic cloves, skinned and shredded
1-inch piece fresh ginger, skinned and shredded
40ml mild oil
1 red onion, peeled and cut into eight wedges, then halved crossways

For the dressing
Finely grated zest and juice of 1 lime
10g fresh mint leaves, finely chopped
Half a tsp flaky sea salt
100g natural yoghurt

Simmer the potatoes for about 10 minutes, then remove the water and allow to air dry for a minute. Meanwhile, put the paneer cubes in a bowl of boiling water for five minutes, then drain and pat dry.

Add the spice seeds into a pestle and mortar or blender, add the salt, chili flakes, and peppercorns, then mash or process to a rough rubble.

Transfer to a medium-large bowl with the minced ginger and garlic, add the oil, then carefully mix in the ingredients to coat. Arrange the components on to six to eight metal or soaked wooden skewers, then transfer to a baking sheet and set aside until needed – if desired, you can at this stage store in the fridge the skewers.

Whisk all the ingredients for the dressing in a container. Preheat the broiler to its maximum heat, then bake the sticks for 5–7 minutes on each side, until the paneer is crispy and the potatoes are beginning to blacken. (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.)

Present the skewers warm, topped with a little more sea salt and the dressing alongside for dipping.