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I learned that the traditional Indian spice mix podi – a coarse mix of fiery, coarsely crushed spices, which you stir into a little oil and use as a sauce for dosa or idli – is also known as “gunpowder” blend. This is accurate if you were using my grandmother’s personally dried peppers, but it would be kind to say that I’m far less adventurous with chilli, so here I suggest chilli flakes instead. It’s an exceptionally great marinade for these paneer and potato skewers.

Spicy Paneer and Potato Skewers with Mint-Lime Dressing

Gather six to eight skewers made of metal or wood (if made of wood, let them sit in water for 10 minutes first).

Prep 10 minutes
Cook 30 min
Serves a couple

Four hundred grams waxy potatoes, sliced into four-centimeter chunks
Two hundred twenty-five grams paneer, cut into 0.8-inch cubes
1 teaspoon coriander seeds
½ teaspoon fennel seeds
1 tsp cumin seeds
One teaspoon black peppercorns
One tsp chilli flakes
One and a half tsp flaky sea salt, plus extra to serve
Two garlic cloves, prepared and minced
2½cm piece fresh ginger, prepared and minced
about 3 tablespoons mild oil
One red onion, prepared and divided into eight wedges, then halved crossways

For the dressing
Finely grated zest and juice of 1 lime
10g fresh mint leaves, minced
½ tsp flaky sea salt
One hundred grams natural yoghurt

Cook the potatoes for 9 minutes, then drain them and leave to steam dry for a minute. At the same time, put the paneer cubes in a bowl of boiling water for 5 minutes, then remove water and dry gently.

Pour the spice seeds into a grinding bowl or mill, add the seasonings, then pound or blitz to a chunky blend.

Place in a large mixing bowl with the grated garlic and ginger, add the oil, then carefully mix in the cubed paneer, cooked potatoes and red onions to coat. Skewer the paneer, potatoes and onions on to six to eight metal or soaked wooden skewers, then place on a tray and set aside until needed – if desired, you can at this stage wrap and chill the skewers.

Stir all the ingredients for the dressing in a mixing bowl. Preheat the broiler to its maximum heat, then grill the skewers for five to seven minutes on each side, until the paneer is crispy and the potatoes are getting slightly burnt. (This may take a little more or less time depending on the intensity of your oven, so keep an eye on them, especially when cooking the first side.)

Serve the skewers hot, scattered with a little more flaky salt and the dressing alongside for dipping.