Gunpowder Paneer Potato Skewers
If you’re on the lookout for a vegetarian dish that’s trending, flavour-rich, and ideal for parties or casual dinners, then meet the recipe for Gunpowder Paneer & Potato Skewers. This recipe brings together the creamy richness of paneer (Indian cottage cheese), the comforting potato chunks, and the punchy South-Indian “gunpowder” style spice mix. Inspired by the dish featured by Rukmini Iyer in a recent article.
This recipe stands out for its vegetarian appeal, trendy spice profile, and versatility — perfect for get-togethers, starter platters or even a flavour-rich weeknight dinner. Below you’ll find the full recipe, cultural context, storage and serving tips, and more.
Quick Facts
Prep Time: ~10 minutes
Cook Time: ~30 minutes
Serves: 2 (can double/triple easily)
Cuisine: Indian fusion (South Indian spice profile + paneer/potato combo)
Vegetarian: Yes. Suitable for lacto-vegetarians.
Trending factor: Combines paneer and street-food style spice mix (gunpowder) which is currently gaining momentum in Indian vegetarian cooking.
Why This Recipe Works & Cultural Insight
The Rise of “Gunpowder” Spice in Indian Vegetarian Cooking
The term “gunpowder” refers to a dry-spice mix (commonly used in South Indian cuisine) featuring coriander seeds, fennel seeds, cumin, black pepper, chilli flakes and more, which imparts an aromatic, slightly fiery flavour.
This spice mix is now seeing a surge in popular home-cooking and restaurant menus as vegetarians look for bolder, restaurant-style flavours at home.
Paneer and Potato – A Vegetarian Win
Using paneer gives protein and richness; potatoes bring comfort and volume. The combination on skewers makes for a fun presentation and appeals to both adult and younger diners.
Paneer-based skewers are increasingly featured in Indian fusion vegetarian menus, reflecting a trend toward shareable vegetarian plates.
Vegetarian & Party-Friendly
Because this dish is vegetarian, flavour-rich and visually appealing, it fits well into Indian vegetarian menus for festivals, get-togethers, and modern home-cooking trends. It aligns with the growing interest in vegetarian party starters.
Ingredients
(For 2 servings; adjust quantities proportionally for more servings)
225 g paneer, cut into ~2 cm cubes
400 g waxy potatoes, cut into ~4 cm chunks
1 large red onion, cut into eight wedges
1 tsp coriander seeds
½ tsp fennel seeds
1 tsp cumin seeds
1 tsp black peppercorns
1 tsp chilli flakes (adjust as per heat preference)
1½ tsp flaky sea salt, plus extra to serve
2 garlic cloves, peeled & grated
2½ cm piece fresh ginger, peeled & grated
40 ml neutral oil (e.g., sunflower/vegetable)
Juice and zest of 1 lime
10 g fresh mint leaves, finely chopped
100 g natural yoghurt (for the dip)
Skewers (metal or soaked wooden)
Step-by-Step Recipe
Preparing the Spice Mix & Marinade
Toast and Grind the Spices
In a dry skillet over medium heat, toast the coriander seeds, fennel seeds, cumin seeds and black peppercorns for ~1-2 minutes until fragrant.
Transfer to a mortar-and-pestle (or spice grinder) and coarsely grind along with the chilli flakes and half the salt.
Set the spice mix aside.
Marinate Paneer & Potatoes
Boil or steam the potato chunks until just tender (not fully mushy) – drain and set aside.
In a mixing bowl, add the oil, grated garlic, grated ginger, lime zest & juice, chopped mint, the freshly ground spice mix and remaining salt.
Toss in paneer cubes, potato chunks and red onion wedges until everything is well coated with the marinade. Let sit for ~10 minutes (or refrigerate for up to 30 minutes for deeper flavour).
Skewering & Cooking
Skewering
Thread paneer cubes, potato chunks and red onion wedges alternately onto the skewers.
Grill/Griddle/Fry
Pre-heat a grill pan or outdoor grill (or regular pan) to medium‐high. Place the skewers and cook for ~5–7 minutes per side (or until paneer has light char marks and potatoes are golden).
While cooking, baste occasionally with leftover marinade for extra flavour and moisture.
Once done, remove from heat and sprinkle a little extra flaky salt and a dash of lime juice.
Prepare the Lime-Mint Yoghurt Dip
In a small bowl, whisk the yoghurt with a pinch of salt, and stir in some chopped mint and a dash of lime juice. Serve chilled alongside the skewers.
Serving, Plating & Storage
Serving & Plating
Arrange the skewers on a platter, garnish with fresh mint leaves and lime wedges.
Serve with the lime-mint yoghurt dip on the side.
This pairs well with naan, roti, or even as part of a vegetarian starter spread.
For a large gathering, you can multiply the recipe and keep the skewers warm in an oven (≈ 100 °C) until serving.
Storage & Reheating
Leftovers: Store un-dipped paneer/potato skewers in an airtight container in the fridge (2–3 days).
Reheat in an oven or grill pan for best texture (to retain char and avoid sogginess).
The yoghurt dip can be stored for a day, but best consumed fresh.
Health & Tips
Health Highlights
Paneer provides high-quality vegetarian protein and calcium.
Potatoes bring complex carbs — using waxy potatoes helps them hold shape on skewers.
The “gunpowder” spice mix delivers flavour without heavy cream or butter-laden gravies.
Serve with yoghurt dip to add probiotics and cool contrast to the spice.
If you want a lighter version: Use paneer plus grilled vegetables (bell pepper, zucchini) in place of potatoes.
For a lower-oil version: Use an air-grill or bake the skewers rather than pan-fry.
Tips for Success
- Use waxy potato varieties (they hold shape better).
- Don’t over-cook the potatoes before skewering; you want them firm, not mushy.
- Ensure skewers are well oiled to avoid sticking.
- Use metal skewers for easier handling; if using wooden, soak in water ~10 minutes first.
- Adjust chilli flakes and spice mix per your heat preference — the flavour profile should be bold but allow paneer to shine.
- If grilling outdoors isn’t possible, a heavy-bottomed cast-iron pan works well on the stovetop.
- For a vegan twist: replace paneer with firm tofu (press it well) and use a plant-based yoghurt for the dip.
The Gunpowder Paneer & Potato Skewers recipe embodies the trending trajectory of Indian vegetarian cooking — bold spices, shareable presentation, and smart adaptation of traditional flavour profiles in contemporary formats. Whether for a get-together, a special starter or a flavour-rich weeknight dinner, this dish ticks all the boxes. Try it today — your guests (or family) will love the zest, the textures and the vegetarian charm of this recipe.
Go ahead and savour the spicy, creamy, tangy goodness of gunpowder paneer skewers.
FAQs
Q1: What is the “gunpowder” spice mix in this recipe?
A1: The “gunpowder” spice mix refers to a coarse blend of toasted coriander seeds, fennel seeds, cumin seeds, black peppercorns, chilli flakes and salt, delivering a fragrant and robust flavour typical of South Indian cuisine.
Q2: Can I make this recipe ahead of time for a party?
A2: Yes — you can marinate the paneer, potatoes and onions ~30 minutes ahead and keep them refrigerated; thread the skewers just before cooking and finish on the grill or pan when ready to serve. The yoghurt dip can be prepared a few hours ahead and chilled until service.
Q3: What if I don’t have paneer — can I substitute tofu?
A3: Yes — firm tofu pressed to remove moisture works as a vegetarian substitute. However, paneer adds a distinctive Indian dairy richness which enhances the flavour profile.
Q4: How can I reduce the oil or calories in this recipe?
A4: You can grill or bake the skewers instead of pan-frying; use minimal oil to coat the skewers; replace potatoes with grilled vegetables for fewer carbs; serve less yoghurt dip or use a low-fat version.
Q5: Is this dish suitable for children/family meals?
A5: Very much so. You can reduce the chilli flakes to mild levels, ensure the potatoes are soft and paneer is tender, and serve the skewers with the mild yoghurt dip — which makes it appealing and manageable for younger diners.
Useful Links
Author Pack:
By Bhimascook – Vegetarian Recipe Expert for Bhimascook.com. With over a decade of experience in Indian home-cooking and recipe development, Bhimascook brings deep cultural insight and authentic vegetarian flavours.
