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One found with joy that the South Indian spice mix podi – a rough grind of fiery, coarsely crushed spices, which you stir into a little oil and use as a dip for dosa or idli – is also known as “gunpowder” blend. That’s not a misnomer if you were using my grandmother’s homemade dried chilies, but it would be kind to say that I’m far less bold with chilli, so here I suggest red pepper flakes 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 wooden, let them sit in water for 10 minutes first).

Prep 10 minutes
Cook 30 minutes
Serves two people

Four hundred grams starchy potatoes, cut into four-centimeter chunks
225g paneer, cut into two-centimeter cubes
One tsp coriander seeds
½ tsp fennel seeds
1 teaspoon cumin seeds
1 tsp black peppercorns
1 teaspoon chilli flakes
One and a half tsp flaky sea salt, and additional for garnish
2 garlic cloves, prepared and minced
Two and a half centimeters piece fresh ginger, peeled and grated
Forty milliliters flavorless oil
1 red onion, peeled and cut into eight wedges, then halved crossways

For the dressing
Finely grated zest and juice of 1 lime
Ten grams fresh mint leaves, minced
½ tsp flaky sea salt
3.5 ounces natural yoghurt

Boil the potatoes for 9 minutes, then drain them and leave to steam dry for a minute. Meanwhile, put the paneer cubes in a pot of hot water for 5 minutes, then drain and pat dry.

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

Place in a sizable container with the minced ginger and garlic, add the oil, then lightly combine with the cubed paneer, cooked potatoes and red onions to coat. Skewer the paneer, potatoes and onions on to six to eight metal or soaked wooden skewers, then move to a sheet pan and reserve for later – if desired, you can at this stage cover and refrigerate the skewers.

Beat all the ingredients for the dressing in a container. Heat the grill to its highest setting, then grill the skewers for 5–7 minutes on each side, until the paneer is golden brown and the potatoes are beginning to blacken. (This may take a variable duration depending on the intensity of your oven, so keep an eye on them, especially when cooking the first side.)

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