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One learned that the south Indian spice mix podi – a rubble of searingly hot, roughly ground spices, which you mix with a little oil and use as a dip for dosa or idli – is also known as “gunpowder” seasoning. That’s not a misnomer if you were using my grandmother’s homemade dried chilies, but it would be generous 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 Mint-Lime Dressing

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

Prep 10 minutes
Cook 30 minutes
Serves 2

400g waxy potatoes, cut into four-centimeter chunks
8 ounces paneer, cut into 2cm cubes
1 teaspoon coriander seeds
Half a tsp fennel seeds
One tsp cumin seeds
One tsp black peppercorns
1 tsp chilli flakes
One and a half tsp flaky sea salt, and additional for garnish
2 cloves of garlic, prepared and minced
1-inch piece fresh ginger, skinned and shredded
40ml flavorless 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
10g fresh mint leaves, diced small
½ tsp flaky sea salt
100g natural yoghurt

Boil the potatoes for 9 minutes, then pour off the liquid and leave to steam dry for a minute. Meanwhile, put the paneer cubes in a pot of hot water for a short while, then remove water and dry gently.

Add the coriander, fennel and cumin seeds into a mortar or spice grinder, add the seasonings, then mash or process to a chunky blend.

Tip into a large mixing bowl with the minced ginger and garlic, add the oil, then lightly combine with the paneer cubes, boiled potatoes, and onion wedges to coat. Thread the paneer, potatoes and onions on to the prepared skewers, then move to a sheet pan and reserve for later – if desired, you can at this stage store in the fridge the skewers.

Beat all the dressing components in a medium bowl. Turn on the grill to its highest setting, then cook the skewers for 5–7 minutes on each side, until the paneer is browned and the potatoes are starting to char. (This may take a variable duration depending on the heat of your broiler, so watch carefully, especially when cooking the first side.)

Serve the skewers hot, topped with a little more salt and the accompaniment for drizzling.