I was delighted to discover that the south Indian seasoning podi – a rough grind of searingly hot, crudely milled spices, which you stir into a little oil and use as a accompaniment for dosa or idli – is also known as “gunpowder” seasoning. 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 daring 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 Mint-Lime Dressing
Prepare six to eight barbecue sticks (if made of wood, let them sit in water for 10 minutes first).
Prep 10 minutes
Cook 30 minutes
Serves two people
14 ounces waxy potatoes, cut into four-centimeter chunks
Two hundred twenty-five grams paneer, cubed into 2cm cubes
1 tsp coriander seeds
½ teaspoon fennel seeds
One tsp cumin seeds
One tsp black peppercorns
1 tsp chilli flakes
1½ tsp flaky sea salt, with more for serving
Two garlic cloves, prepared and minced
1-inch piece fresh ginger, prepared and minced
about 3 tablespoons mild oil
One red onion, peeled and cut into eight wedges, then cut in half horizontally
For the dressing
Finely grated zest and juice of 1 lime
Ten grams fresh mint leaves, minced
Half a tsp flaky sea salt
3.5 ounces natural yoghurt
Cook the potatoes for 9 minutes, then pour off the liquid and allow to air dry for a minute. Meanwhile, put the paneer cubes in a bowl of boiling water for five minutes, then remove water and dry gently.
Add the cumin, coriander, and fennel seeds into a grinding bowl or mill, add the salt, chili flakes, and peppercorns, then mash or process to a rough rubble.
Place in a medium-large bowl with the minced ginger and garlic, add the oil, then lightly combine with the cubed paneer, cooked potatoes and red onions to coat. Arrange the paneer, potatoes and onions on to six to eight metal or soaked wooden skewers, then move to a sheet pan and reserve for later – optionally, you can at this stage wrap and chill the skewers.
Whisk all the ingredients for the dressing in a medium bowl. Heat the grill to its top temperature, then cook the skewers for five to seven minutes on each side, until the paneer is browned and the potatoes are beginning to blacken. (This may take a different amount of time depending on the heat of your broiler, so watch carefully, especially when cooking the first side.)
Serve the skewers hot, scattered with a little more salt and the accompaniment for drizzling.
