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I was delighted to discover that the south Indian seasoning 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” blend. It's aptly named 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 crushed chilies instead. It’s an exceptionally great marinade for these paneer and potato skewers.

Gunpowder Paneer and Potato Skewers with Mint-Lime Dressing

Prepare six to eight metal or wooden skewers (if bamboo, soak them in water for 10 minutes first).

Prep 10 min
Cook 30 min
Serves two people

Four hundred grams firm potatoes, chopped into 1.5-inch chunks
Two hundred twenty-five grams paneer, cut into two-centimeter cubes
One tsp coriander seeds
½ teaspoon fennel seeds
One tsp cumin seeds
1 teaspoon black peppercorns
One teaspoon chilli flakes
1½ teaspoon flaky sea salt, and additional for garnish
2 garlic cloves, peeled and grated
Two and a half centimeters piece fresh ginger, skinned and shredded
Forty milliliters neutral oil
1 red onion, peeled and cut into eight wedges, then sliced across

For the dressing
Lime zest and juice, freshly prepared
10g fresh mint leaves, minced
½ tsp flaky sea salt
3.5 ounces natural yoghurt

Cook the potatoes for 9 minutes, then remove the water and let them dry from steam for a minute. Meanwhile, put the paneer cubes in a container with heated water for five minutes, then remove water and dry gently.

Add the spice seeds into a pestle and mortar or blender, add the salt, chili flakes, and peppercorns, then crush or grind to a coarse mixture.

Place in a large mixing bowl with the minced ginger and garlic, add the oil, then gently stir in the paneer cubes, boiled potatoes, and onion wedges to coat. Skewer the paneer, potatoes and onions on to the prepared skewers, then move to a sheet pan and keep ready – optionally, you can at this stage wrap and chill the skewers.

Beat all the ingredients for the dressing in a container. Preheat the broiler to its top temperature, then grill the skewers for five to seven minutes on each side, until the paneer is browned and the potatoes are starting to char. (This may take a different amount of time depending on the heat of your broiler, so watch carefully, especially when cooking the first side.)

Offer the grilled sticks immediately, scattered with a little more sea salt and the dressing alongside for dipping.