This Fast and Easy Gunpowder Paneer and Potato Skewers with Lime-Mint Dressing – Method
One found with joy that the traditional Indian spice mix podi – a rough grind of searingly hot, coarsely crushed spices, which you combine with a little oil and use as a dip for dosa or idli – is also known as “gunpowder” spice mix. This is accurate if you were using my grandmother’s homemade dried chilies, but it would be charitable 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 Mint-Lime Dressing
Gather six to eight skewers made of metal or wood (if wooden, let them sit in water for 10 minutes first).
Prep 10 minutes
Cook 30 min
Serves two people
Four hundred grams starchy potatoes, sliced into 4cm chunks
8 ounces paneer, diced into 0.8-inch cubes
1 teaspoon coriander seeds
½ tsp fennel seeds
1 teaspoon cumin seeds
1 tsp black peppercorns
1 tsp chilli flakes
1½ teaspoon flaky sea salt, with more for serving
2 garlic cloves, prepared and minced
1-inch piece fresh ginger, prepared and minced
40ml neutral oil
One red onion, skinned and sliced into eight wedges, then halved crossways
For the dressing
Zest and juice from one lime, finely grated
Ten grams fresh mint leaves, finely chopped
Half a tsp flaky sea salt
100g natural yoghurt
Cook the potatoes for 9 minutes, then pour off the liquid and leave to steam dry for a minute. Meanwhile, put the paneer cubes in a pot of hot water for 5 minutes, then remove water and dry gently.
Tip 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.
Transfer to a large mixing bowl with the shredded aromatics, add the oil, then lightly combine with the paneer cubes, boiled potatoes, and onion wedges to coat. Arrange the paneer, potatoes and onions on to the prepared skewers, then transfer to a baking sheet and keep ready – if you like, you can at this stage store in the fridge the skewers.
Stir all the sauce elements in a container. Heat the grill to its top temperature, then bake the sticks for 5–7 minutes on each side, until the paneer is golden brown 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.)
Present the skewers warm, sprinkled with a little more salt and the dressing alongside for dipping.
