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One learned that the traditional Indian blend podi – a rough grind of fiery, roughly ground spices, which you combine with a little oil and use as a accompaniment for dosa or idli – is also known as “gunpowder” seasoning. This is accurate if you were using my grandmother’s home-dried chillies, but it would be charitable to say that I’m far less adventurous with chilli, so here I suggest red pepper flakes instead. It’s an remarkably tasty marinade for these paneer and potato skewers.

Gunpowder Paneer and Potato Skewers with Lime-Mint Dressing

Gather six to eight skewers made of metal or wood (if wooden, immerse them in water for 10 minutes first).

Prep 10 minutes
Cook 30 minutes
Serves 2

400g waxy potatoes, chopped into 4cm chunks
225g paneer, diced into 2cm cubes
1 tsp coriander seeds
½ teaspoon fennel seeds
1 tsp cumin seeds
One tsp black peppercorns
One tsp chilli flakes
One and a half teaspoon flaky sea salt, plus extra to serve
2 garlic pieces, prepared and minced
1-inch piece fresh ginger, peeled and grated
about 3 tablespoons neutral oil
1 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
½ tsp flaky sea salt
100g natural yoghurt

Cook the potatoes for about 10 minutes, then pour off the liquid and let them dry from steam for a minute. In the interim, put the paneer cubes in a pot of hot water for five minutes, then drain and pat dry.

Add the cumin, coriander, and fennel seeds into a grinding bowl or mill, add the salt, chili flakes, and peppercorns, then pound or blitz to a rough rubble.

Transfer to a medium-large bowl with the shredded aromatics, add the oil, then carefully mix in the ingredients to coat. Skewer the vegetables and cheese on to barbecue sticks, then place on a tray and set aside until needed – optionally, you can at this stage cover and refrigerate the skewers.

Beat all the dressing components in a medium bowl. Turn on the grill to its top temperature, then cook the skewers for a short time on each side, until the paneer is crispy and the potatoes are getting slightly burnt. (This may take a little more or less 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 flaky salt and the accompaniment for drizzling.