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I learned that the traditional Indian seasoning podi – a coarse mix of intensely spicy, coarsely crushed spices, which you stir into a little oil and use as a accompaniment for dosa or idli – is also known as “gunpowder” blend. It's aptly named if you were using my grandmother’s homemade dried chilies, but it would be charitable to say that I’m far less bold with chilli, so here I suggest crushed chilies instead. It’s an remarkably tasty marinade for these paneer and potato skewers.

Gunpowder Paneer and Potato Skewers with Lime-Mint Dressing

Prepare six to eight barbecue sticks (if bamboo, soak them in water for 10 minutes first).

Prep 10 minutes
Cook half an hour
Serves 2

400g firm potatoes, sliced into four-centimeter chunks
8 ounces paneer, cubed into two-centimeter cubes
1 tsp coriander seeds
½ tsp fennel seeds
1 tsp cumin seeds
One tsp black peppercorns
1 teaspoon chilli flakes
One and a half teaspoon flaky sea salt, and additional for garnish
Two garlic pieces, prepared and minced
2½cm piece fresh ginger, peeled and grated
40ml neutral oil
1 red onion, skinned and sliced into eight wedges, then halved crossways

For the dressing
Lime zest and juice, freshly prepared
10g fresh mint leaves, finely chopped
½ tsp flaky sea salt
One hundred grams natural yoghurt

Cook the potatoes for nine minutes, then pour off the liquid and let them dry from steam for a minute. Meanwhile, put the paneer cubes in a pot of hot water for a short while, then remove water and dry gently.

Tip the spice seeds into a pestle and mortar or blender, add the peppercorns, chilli flakes and sea salt, then pound or blitz to a rough rubble.

Tip into a medium-large bowl with the shredded aromatics, add the oil, then gently stir in the cubed paneer, cooked potatoes and red onions to coat. Arrange the vegetables and cheese on to the prepared skewers, then move to a sheet pan and keep ready – if desired, you can at this stage cover and refrigerate the skewers.

Stir all the ingredients for the dressing in a mixing bowl. Turn on the grill to its highest setting, then cook the skewers for five to seven minutes on each side, until the paneer is browned and the potatoes are beginning to blacken. (This may take a different amount of 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 flaky salt and the accompaniment for drizzling.