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I was delighted to discover that the traditional Indian spice mix podi – a rubble of intensely spicy, 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 home-dried chillies, 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 extraordinarily good marinade for these paneer and potato skewers.

Spicy Paneer and Potato Skewers with Lime-Mint Dressing

Prepare six to eight barbecue sticks (if wooden, immerse them in water for 10 minutes first).

Prep 10 min
Cook 30 minutes
Serves 2

400g firm potatoes, cut into four-centimeter chunks
8 ounces paneer, cubed into 2cm cubes
1 tsp coriander seeds
½ tsp fennel seeds
One teaspoon cumin seeds
1 tsp black peppercorns
One tsp chilli flakes
1½ tsp flaky sea salt, with more for serving
2 garlic pieces, prepared and minced
1-inch piece fresh ginger, skinned and shredded
about 3 tablespoons flavorless oil
1 red onion, prepared and divided into eight wedges, then sliced across

For the dressing
Zest and juice from one lime, finely grated
Ten grams fresh mint leaves, finely chopped
½ tsp flaky sea salt
3.5 ounces natural yoghurt

Cook the potatoes for nine minutes, then pour off the liquid and allow to air dry for a minute. At the same time, put the paneer cubes in a pot of hot water for 5 minutes, then remove water and dry gently.

Tip the coriander, fennel and cumin seeds into a grinding bowl or mill, add the peppercorns, chilli flakes and sea salt, then crush or grind to a rough rubble.

Tip into a large mixing bowl with the minced ginger and garlic, add the oil, then carefully mix in the cubed paneer, cooked potatoes and red onions to coat. Arrange the vegetables and cheese on to barbecue sticks, then move to a sheet pan and set aside until needed – optionally, you can at this stage wrap and chill the skewers.

Whisk all the dressing components in a container. Preheat the broiler to its maximum heat, then bake the sticks for 5–7 minutes 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 heat of your broiler, so monitor closely, especially when cooking the first side.)

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