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One learned that the traditional Indian spice mix podi – a rubble 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” blend. This is accurate 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.

Gunpowder Paneer and Potato Skewers with Lime-Mint Dressing

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

Prep 10 min
Cook 30 min
Serves two people

400g firm potatoes, chopped into four-centimeter chunks
225g paneer, cut into 0.8-inch cubes
One tsp coriander seeds
½ tsp fennel seeds
1 teaspoon cumin seeds
One tsp black peppercorns
1 teaspoon chilli flakes
One and a half tsp flaky sea salt, with more for serving
2 garlic pieces, peeled and grated
Two and a half centimeters piece fresh ginger, prepared and minced
about 3 tablespoons flavorless oil
One red onion, peeled and cut into eight wedges, then cut in half horizontally

For the dressing
Lime zest and juice, freshly prepared
Ten grams fresh mint leaves, finely chopped
½ teaspoon 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. At the same time, put the paneer cubes in a pot of hot water for 5 minutes, then drain and pat dry.

Add the spice seeds into a pestle and mortar or blender, add the salt, chili flakes, and peppercorns, then crush or grind to a coarse mixture.

Transfer to a large mixing bowl with the grated garlic and ginger, add the oil, then carefully mix in the cubed paneer, cooked potatoes and red onions to coat. Thread the vegetables and cheese on to six to eight metal or soaked wooden skewers, then place on a tray and reserve for later – optionally, you can at this stage store in the fridge the skewers.

Whisk all the dressing components in a mixing bowl. Preheat the broiler to its maximum heat, then grill the skewers for five to seven minutes on each side, until the paneer is browned and the potatoes are starting to char. (This may take a different amount of time depending on the intensity of your oven, so watch carefully, especially when cooking the first side.)

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