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One learned that the traditional Indian spice mix podi – a coarse mix of searingly hot, roughly ground spices, which you stir into 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 charitable 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.

Spicy Paneer and Potato Skewers with Lime-Mint Dressing

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

Prep 10 minutes
Cook 30 minutes
Serves two people

14 ounces firm potatoes, sliced into 4cm chunks
Two hundred twenty-five grams paneer, cubed into 2cm cubes
One tsp coriander seeds
Half a tsp fennel seeds
1 tsp cumin seeds
One teaspoon black peppercorns
One teaspoon chilli flakes
1½ tsp flaky sea salt, plus extra to serve
2 cloves of garlic, skinned and shredded
Two and a half centimeters piece fresh ginger, prepared and minced
40ml mild oil
One red onion, prepared and divided into eight wedges, then cut in half horizontally

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

Cook the potatoes for about 10 minutes, then drain them and leave to steam dry for a minute. At the same time, put the paneer cubes in a container with heated water for a short while, then drain and pat dry.

Tip the cumin, coriander, and fennel seeds into a pestle and mortar or blender, add the seasonings, then pound or blitz to a coarse mixture.

Tip into a large mixing bowl with the shredded aromatics, add the oil, then gently stir in the cubed paneer, cooked potatoes and red onions to coat. Thread the components on to six to eight metal or soaked wooden skewers, then move to a sheet pan and reserve for later – optionally, you can at this stage cover and refrigerate the skewers.

Stir all the dressing components in a medium bowl. Turn on the grill to its highest setting, then grill the skewers for 5–7 minutes on each side, until the paneer is browned and the potatoes are getting slightly burnt. (This may take a different amount of time depending on the fierceness of your grill, so watch carefully, especially when cooking the first side.)

Serve the skewers hot, sprinkled with a little more sea salt and the sauce on the side for serving.