🔗 Share this article This Fast and Simple Spicy Paneer and Potato Skewers with Mint-Lime Dressing – Cooking Guide One found with joy that the traditional Indian seasoning podi – a coarse mix of searingly hot, crudely milled spices, which you mix with a little oil and use as a sauce for dosa or idli – is also known as “gunpowder” seasoning. It's aptly named if you were using my grandmother’s personally dried peppers, 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 extraordinarily good marinade for these paneer and potato skewers. Gunpowder Paneer and Potato Skewers with Mint-Lime Dressing You will need six to eight skewers made of metal or wood (if wooden, immerse them in water for 10 minutes first). Prep 10 minutes Cook 30 minutes Serves a couple 400g waxy potatoes, cut into four-centimeter chunks 225g paneer, cut into 0.8-inch cubes 1 teaspoon coriander seeds ½ teaspoon fennel seeds 1 tsp cumin seeds One tsp black peppercorns One teaspoon chilli flakes One and a half tsp flaky sea salt, with more for serving 2 garlic pieces, prepared and minced 2½cm piece fresh ginger, peeled and grated about 3 tablespoons flavorless oil One red onion, skinned and sliced into eight wedges, then halved crossways For the dressing Lime zest and juice, freshly prepared 10g fresh mint leaves, minced Half a tsp flaky sea salt 100g natural yoghurt Boil the potatoes for about 10 minutes, then remove the water and leave to steam dry for a minute. In the interim, put the paneer cubes in a bowl of boiling water for 5 minutes, then remove water and dry gently. Tip the spice seeds into a grinding bowl or mill, add the salt, chili flakes, and peppercorns, then mash or process to a rough rubble. Tip into a medium-large bowl with the minced ginger and garlic, add the oil, then gently stir in the paneer cubes, boiled potatoes, and onion wedges to coat. Skewer the vegetables and cheese on to barbecue sticks, then transfer to a baking sheet and keep ready – if you like, you can at this stage cover and refrigerate the skewers. Beat all the dressing components in a mixing bowl. Turn on the grill to its maximum heat, then cook the skewers 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 heat of your broiler, so keep an eye on them, especially when cooking the first side.) Present the skewers warm, scattered with a little more sea salt and the sauce on the side for serving.