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I found with joy that the south Indian blend podi – a rough grind of intensely spicy, crudely milled 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 personally dried peppers, but it would be generous to say that I’m far less daring with chilli, so here I suggest crushed chilies instead. It’s an exceptionally great marinade for these paneer and potato skewers.

Spicy Paneer and Potato Skewers with Lime-Mint Dressing

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

Prep 10 min
Cook 30 min
Serves two people

400g firm potatoes, sliced into 4cm chunks
225g paneer, cut into 2cm cubes
1 teaspoon coriander seeds
Half a tsp fennel seeds
One tsp cumin seeds
1 tsp black peppercorns
One tsp chilli flakes
1½ teaspoon flaky sea salt, plus extra to serve
Two cloves of garlic, skinned and shredded
Two and a half centimeters piece fresh ginger, prepared and minced
Forty milliliters neutral oil
1 red onion, peeled and cut into eight wedges, then halved crossways

For the dressing
Lime zest and juice, freshly prepared
Ten grams fresh mint leaves, minced
½ tsp flaky sea salt
One hundred grams natural yoghurt

Boil the potatoes for about 10 minutes, then remove the water and allow to air dry for a minute. In the interim, put the paneer cubes in a container with heated water for 5 minutes, then strain and blot dry.

Tip the spice seeds into a pestle and mortar or blender, add the salt, chili flakes, and peppercorns, then mash or process to a chunky blend.

Place in a large mixing bowl with the minced ginger and garlic, add the oil, then gently stir in the ingredients to coat. Thread the paneer, potatoes and onions on to the prepared skewers, then place on a tray and reserve for later – optionally, you can at this stage store in the fridge the skewers.

Stir all the ingredients for the dressing in a medium bowl. Heat the grill to its top temperature, then grill the skewers for five to seven minutes on each side, until the paneer is crispy and the potatoes are starting to char. (This may take a variable duration depending on the intensity of your oven, so watch carefully, especially when cooking the first side.)

Present the skewers warm, topped with a little more sea salt and the sauce on the side for serving.