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One learned that the traditional Indian spice mix podi – a coarse mix of intensely spicy, 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. This is accurate if you were using my grandmother’s home-dried chillies, but it would be kind to say that I’m far less daring with chilli, so here I suggest crushed chilies instead. It’s an exceptionally great marinade for these paneer and potato skewers.

Spicy Paneer and Potato Skewers with Citrus-Mint Dressing

Prepare six to eight metal or wooden skewers (if bamboo, soak them in water for 10 minutes first).

Prep a quick 10 minutes
Cook 30 minutes
Serves 2

400g waxy potatoes, chopped into four-centimeter chunks
Two hundred twenty-five grams paneer, cut into 0.8-inch cubes
One tsp coriander seeds
Half a teaspoon fennel seeds
1 teaspoon cumin seeds
One tsp black peppercorns
1 tsp chilli flakes
1½ teaspoon flaky sea salt, and additional for garnish
Two garlic pieces, peeled and grated
2½cm piece fresh ginger, peeled and grated
40ml neutral oil
One red onion, prepared and divided into eight wedges, then halved crossways

For the dressing
Finely grated zest and juice of 1 lime
0.35 ounces fresh mint leaves, minced
Half a tsp flaky sea salt
One hundred grams natural yoghurt

Simmer the potatoes for 9 minutes, then pour off the liquid and allow to air dry for a minute. At the same time, put the paneer cubes in a container with heated water for a short while, then remove water and dry gently.

Add the coriander, fennel and cumin seeds into a pestle and mortar or blender, add the seasonings, then crush or grind to a chunky blend.

Place in a medium-large bowl with the shredded aromatics, add the oil, then carefully mix in the cubed paneer, cooked potatoes and red onions to coat. Thread the vegetables and cheese on to the prepared skewers, then place on a tray and reserve for later – if desired, you can at this stage cover and refrigerate the skewers.

Beat all the sauce elements in a medium bowl. Heat the grill to its highest setting, then grill 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 different amount of time depending on the heat of your broiler, so monitor closely, especially when cooking the first side.)

Serve the skewers hot, topped with a little more flaky salt and the dressing alongside for dipping.