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One found with joy that the traditional Indian spice mix podi – a rubble of searingly hot, 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. It's aptly named if you were using my grandmother’s personally dried peppers, but it would be kind to say that I’m far less bold with chilli, so here I suggest chilli flakes instead. It’s an remarkably tasty marinade for these paneer and potato skewers.

Gunpowder Paneer and Potato Skewers with Citrus-Mint Dressing

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

Prep a quick 10 minutes
Cook 30 min
Serves 2

400g waxy potatoes, chopped into 1.5-inch chunks
Two hundred twenty-five grams paneer, cubed into two-centimeter cubes
One teaspoon coriander seeds
Half a tsp fennel seeds
1 tsp cumin seeds
One tsp black peppercorns
One teaspoon chilli flakes
1½ teaspoon flaky sea salt, and additional for garnish
2 cloves of garlic, peeled and grated
1-inch piece fresh ginger, skinned and shredded
40ml flavorless oil
1 red onion, prepared and divided into eight wedges, then sliced across

For the dressing
Finely grated zest and juice of 1 lime
Ten grams fresh mint leaves, minced
½ tsp flaky sea salt
3.5 ounces natural yoghurt

Boil the potatoes for 9 minutes, then drain them and leave to steam dry for a minute. In the interim, put the paneer cubes in a bowl of boiling water for 5 minutes, then remove water and dry gently.

Pour the spice seeds into a mortar or spice grinder, add the seasonings, then pound or blitz to a rough rubble.

Transfer to a medium-large 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 vegetables and cheese on to the prepared skewers, then place on a tray and reserve for later – optionally, you can at this stage cover and refrigerate the skewers.

Whisk all the ingredients for the dressing in a container. Turn on the grill to its top temperature, 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 variable duration depending on the heat of your broiler, so monitor closely, especially when cooking the first side.)

Offer the grilled sticks immediately, topped with a little more salt and the accompaniment for drizzling.