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I was delighted to discover that the traditional Indian blend podi – a rough grind of searingly hot, 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. It's aptly named if you were using my grandmother’s homemade dried chilies, 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.

Gunpowder Paneer and Potato Skewers with Citrus-Mint Dressing

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

Prep 10 min
Cook 30 minutes
Serves 2

400g waxy potatoes, cut into four-centimeter chunks
8 ounces paneer, cubed into 2cm cubes
1 tsp coriander seeds
Half a tsp fennel seeds
1 tsp cumin seeds
1 teaspoon black peppercorns
1 teaspoon chilli flakes
1½ teaspoon flaky sea salt, plus extra to serve
2 cloves of garlic, peeled and grated
2½cm piece fresh ginger, peeled and grated
40ml mild oil
1 red onion, prepared and divided into eight wedges, then cut in half horizontally

For the dressing
Zest and juice from one lime, finely grated
10g fresh mint leaves, minced
Half a tsp flaky sea salt
One hundred grams natural yoghurt

Simmer the potatoes for about 10 minutes, then drain them and allow to air dry for a minute. At the same time, put the paneer cubes in a pot of hot water for a short while, then drain and pat dry.

Tip the spice seeds into a grinding bowl or mill, add the peppercorns, chilli flakes and sea salt, then pound or blitz to a coarse mixture.

Tip into a large mixing bowl with the minced ginger and garlic, add the oil, then gently stir in the paneer cubes, boiled potatoes, and onion wedges to coat. Arrange the vegetables and cheese on to the prepared skewers, then move to a sheet pan and set aside until needed – if you like, you can at this stage store in the fridge the skewers.

Beat all the sauce elements in a mixing bowl. Heat the grill to its highest setting, then cook the skewers for a short time on each side, until the paneer is crispy and the potatoes are starting to char. (This may take a different amount of time depending on the fierceness of your grill, so keep an eye on them, especially when cooking the first side.)

Present the skewers warm, topped with a little more sea salt and the accompaniment for drizzling.