🔗 Share this article Rukmini Iyer's Quick and Effortless Gunpowder Paneer and Potato Skewers with Lime-Mint Dressing – Recipe One was delighted to discover that the south Indian blend podi – a rough grind of fiery, crudely milled spices, which you stir into a little oil and use as a sauce for dosa or idli – is also known as “gunpowder” blend. It's aptly named if you were using my grandmother’s homemade dried chilies, but it would be generous to say that I’m far less adventurous with chilli, so here I suggest chilli flakes instead. It’s an remarkably tasty 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 wooden, soak them in water for 10 minutes first). Prep a quick 10 minutes Cook 30 minutes Serves a couple 14 ounces firm potatoes, cut into 1.5-inch chunks 225g paneer, diced into 0.8-inch cubes 1 tsp coriander seeds ½ tsp fennel seeds 1 tsp cumin seeds 1 tsp black peppercorns One tsp chilli flakes 1½ tsp flaky sea salt, with more for serving 2 garlic cloves, skinned and shredded Two and a half centimeters piece fresh ginger, prepared and minced about 3 tablespoons mild oil One red onion, skinned and sliced into eight wedges, then cut in half horizontally For the dressing Zest and juice from one lime, finely grated 0.35 ounces fresh mint leaves, diced small ½ teaspoon flaky sea salt 100g natural yoghurt Cook 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 container with heated water for a short while, then remove water and dry gently. Pour the spice seeds into a mortar or spice grinder, add the salt, chili flakes, and peppercorns, then mash or process to a rough rubble. Transfer to a large mixing bowl with the minced ginger and garlic, add the oil, then gently stir in the ingredients to coat. Arrange the components on to the prepared skewers, then move to a sheet pan and keep ready – if you like, you can at this stage wrap and chill the skewers. Whisk all the sauce elements in a container. Preheat the broiler to its highest setting, then bake the sticks for 5–7 minutes on each side, until the paneer is crispy and the potatoes are getting slightly burnt. (This may take a variable duration depending on the intensity of your oven, so watch carefully, especially when cooking the first side.) Serve the skewers hot, topped with a little more flaky salt and the accompaniment for drizzling.