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One found with joy that the south Indian spice mix podi – a rubble of fiery, crudely milled spices, which you combine with 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 exceptionally great marinade for these paneer and potato skewers.

Gunpowder 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 a quick 10 minutes
Cook half an hour
Serves two people

400g waxy potatoes, cut into 4cm chunks
Two hundred twenty-five grams paneer, cut into 2cm cubes
1 tsp coriander seeds
½ tsp fennel seeds
1 tsp cumin seeds
1 tsp black peppercorns
1 tsp chilli flakes
1½ teaspoon flaky sea salt, and additional for garnish
Two garlic pieces, prepared and minced
1-inch piece fresh ginger, peeled and grated
40ml neutral oil
One red onion, peeled and cut into eight wedges, then sliced across

For the dressing
Zest and juice from one lime, finely grated
Ten grams fresh mint leaves, diced small
½ teaspoon flaky sea salt
100g natural yoghurt

Boil the potatoes for about 10 minutes, then drain them and leave to steam dry for a minute. In the interim, put the paneer cubes in a pot of hot water for a short while, then remove water and dry gently.

Tip the coriander, fennel and cumin seeds into a pestle and mortar or blender, add the peppercorns, chilli flakes and sea salt, then mash or process to a chunky blend.

Tip into a medium-large bowl with the grated garlic and ginger, add the oil, then lightly combine with the paneer cubes, boiled potatoes, and onion wedges to coat. Arrange the components on to barbecue sticks, then place on a tray and set aside until needed – if you like, you can at this stage store in the fridge the skewers.

Stir all the dressing components in a mixing bowl. Preheat the broiler to its top temperature, then cook the skewers for a short time on each side, until the paneer is golden brown and the potatoes are starting to char. (This may take a different amount of time depending on the heat of your broiler, so watch carefully, especially when cooking the first side.)

Present the skewers warm, scattered with a little more salt and the sauce on the side for serving.