"I was delighted to discover that the south Indian spice mix podi a rubble of searingly hot, roughly ground spices, which you mix with a little oil and use as a dip for dosa or idli is also known as gunpowder spice mix. That's not a misnomer if you were using my grandmother's home-dried chillies, but it would be charitable to say that I'm far less adventurous with chilli, so here I suggest chilli flakes instead."
"Boil the potatoes for nine minutes, then drain them and leave to steam dry for a minute. Meanwhile, put the paneer cubes in a bowl of boiling water for five minutes, then drain and pat dry. Tip the coriander, fennel and cumin seeds into a mortar or spice grinder, add the peppercorns, chilli flakes and sea salt, then pound or blitz to a rough rubble."
The recipe uses a south Indian podi (gunpowder) spice mix as a coarse, hot marinade for paneer, potatoes and red onion. Boiled waxy potatoes and briefly soaked paneer cubes are coated in a spice rubble made from coriander, fennel and cumin seeds plus pepper, chilli flakes and salt combined with grated garlic, ginger and oil. The coated paneer, potatoes and onion wedges are threaded onto six to eight skewers and can be held refrigerated before cooking. A lime-zest and juice, chopped mint and yogurt dressing with sea salt is whisked to serve alongside the skewers.
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