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One found with joy that the south Indian blend podi – a coarse mix of searingly hot, roughly ground spices, which you mix with a little oil and use as a dip for dosa or idli – is also known as “gunpowder” seasoning. It's aptly named if you were using my grandmother’s personally dried peppers, but it would be generous to say that I’m far less bold with chilli, so here I suggest red pepper flakes instead. It’s an extraordinarily good marinade for these paneer and potato skewers.

Gunpowder Paneer and Potato Skewers with Lime-Mint Dressing

Prepare six to eight barbecue sticks (if made of wood, soak them in water for 10 minutes first).

Prep 10 min
Cook 30 min
Serves 2

400g starchy potatoes, sliced into four-centimeter chunks
8 ounces paneer, cut into two-centimeter cubes
One tsp coriander seeds
Half a teaspoon fennel seeds
One teaspoon cumin seeds
1 tsp black peppercorns
1 teaspoon chilli flakes
One and a half teaspoon flaky sea salt, and additional for garnish
2 garlic cloves, peeled and grated
Two and a half centimeters piece fresh ginger, prepared and minced
about 3 tablespoons mild oil
1 red onion, peeled and cut into eight wedges, then sliced across

For the dressing
Finely grated zest and juice of 1 lime
Ten grams fresh mint leaves, minced
Half a tsp flaky sea salt
3.5 ounces natural yoghurt

Simmer the potatoes for about 10 minutes, then remove the water and let them dry from steam for a minute. In the interim, put the paneer cubes in a bowl of boiling water for five minutes, then drain and pat dry.

Add the spice seeds into a mortar or spice grinder, add the peppercorns, chilli flakes and sea salt, then mash or process to a rough rubble.

Place in a large mixing bowl with the minced ginger and garlic, add the oil, then lightly combine with the paneer cubes, boiled potatoes, and onion wedges to coat. Thread the paneer, potatoes and onions on to barbecue sticks, then place on a tray and set aside until needed – if desired, you can at this stage store in the fridge the skewers.

Stir all the sauce elements in a container. Turn on the grill to its top temperature, then grill the skewers for 5–7 minutes on each side, until the paneer is golden brown and the potatoes are starting to char. (This may take a different amount of time depending on the fierceness of your grill, so keep an eye on them, especially when cooking the first side.)

Present the skewers warm, topped with a little more flaky salt and the dressing alongside for dipping.