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One learned that the traditional Indian blend podi – a rough grind of intensely spicy, crudely milled spices, which you mix with a little oil and use as a sauce for dosa or idli – is also known as “gunpowder” spice mix. This is accurate if you were using my grandmother’s personally dried peppers, but it would be kind to say that I’m far less bold with chilli, so here I suggest chilli flakes instead. It’s an exceptionally great marinade for these paneer and potato skewers.

Spicy Paneer and Potato Skewers with Lime-Mint Dressing

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

Prep a quick 10 minutes
Cook 30 min
Serves 2

Four hundred grams starchy potatoes, chopped into four-centimeter chunks
Two hundred twenty-five grams paneer, cut into 0.8-inch cubes
One tsp coriander seeds
½ teaspoon fennel seeds
1 teaspoon cumin seeds
1 tsp black peppercorns
1 teaspoon chilli flakes
1½ teaspoon flaky sea salt, and additional for garnish
Two garlic cloves, skinned and shredded
2½cm piece fresh ginger, skinned and shredded
about 3 tablespoons mild oil
1 red onion, peeled and cut into eight wedges, then sliced across

For the dressing
Zest and juice from one lime, finely grated
10g fresh mint leaves, minced
Half a tsp flaky sea salt
3.5 ounces natural yoghurt

Cook the potatoes for nine minutes, then drain them and allow to air dry for a minute. In the interim, put the paneer cubes in a pot of hot 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 chunky blend.

Transfer to a sizable container with the minced ginger and garlic, add the oil, then lightly combine with the paneer cubes, boiled potatoes, and onion wedges to coat. Arrange the paneer, potatoes and onions on to barbecue sticks, then place on a tray and keep ready – if you like, you can at this stage store in the fridge the skewers.

Beat all the sauce elements in a medium bowl. Preheat the broiler to its maximum heat, then cook 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 little more or less time depending on the intensity of your oven, so monitor closely, especially when cooking the first side.)

Offer the grilled sticks immediately, sprinkled with a little more sea salt and the accompaniment for drizzling.