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

Gunpowder Paneer and Potato Skewers with Lime-Mint Dressing

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

Prep 10 min
Cook 30 minutes
Serves 2

14 ounces starchy potatoes, sliced into 4cm chunks
Two hundred twenty-five grams paneer, cubed into two-centimeter cubes
1 tsp coriander seeds
½ tsp fennel seeds
1 tsp cumin seeds
1 tsp black peppercorns
1 teaspoon chilli flakes
1½ teaspoon flaky sea salt, plus extra to serve
2 garlic cloves, prepared and minced
1-inch piece fresh ginger, prepared and minced
Forty milliliters neutral oil
1 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, diced small
Half a teaspoon flaky sea salt
100g natural yoghurt

Cook the potatoes for nine minutes, then drain them and leave to steam dry for a minute. At the same time, put the paneer cubes in a pot of hot water for a short while, then remove water and dry gently.

Add the spice seeds into a pestle and mortar or blender, add the seasonings, then mash or process to a chunky blend.

Transfer to a large mixing bowl with the grated garlic and ginger, add the oil, then lightly combine with the cubed paneer, cooked potatoes and red onions to coat. Skewer the vegetables and cheese on to the prepared skewers, then place on a tray and reserve for later – optionally, you can at this stage wrap and chill the skewers.

Whisk all the sauce elements in a container. Heat the grill to its maximum heat, then cook the skewers for a short time on each side, until the paneer is crispy and the potatoes are getting slightly burnt. (This may take a different amount of time depending on the fierceness of your grill, so monitor closely, especially when cooking the first side.)

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