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I found with joy that the south Indian seasoning podi – a rubble of fiery, roughly ground spices, which you stir into a little oil and use as a dip for dosa or idli – is also known as “gunpowder” seasoning. This is accurate 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 red pepper flakes instead. It’s an exceptionally great marinade for these paneer and potato skewers.

Gunpowder Paneer and Potato Skewers with Lime-Mint Dressing

You will need six to eight barbecue sticks (if wooden, let them sit in water for 10 minutes first).

Prep 10 min
Cook 30 minutes
Serves two people

400g firm potatoes, cut into 1.5-inch chunks
Two hundred twenty-five grams paneer, cut into 0.8-inch cubes
One tsp coriander seeds
½ tsp fennel seeds
1 tsp cumin seeds
1 tsp black peppercorns
One tsp chilli flakes
1½ tsp flaky sea salt, and additional for garnish
Two garlic cloves, skinned and shredded
Two and a half centimeters piece fresh ginger, skinned and shredded
about 3 tablespoons flavorless oil
One red onion, prepared and divided into eight wedges, then sliced across

For the dressing
Lime zest and juice, freshly prepared
0.35 ounces fresh mint leaves, finely chopped
½ tsp flaky sea salt
3.5 ounces natural yoghurt

Simmer the potatoes for about 10 minutes, then remove the water and let them dry from steam for a minute. Meanwhile, put the paneer cubes in a container with heated water for five minutes, then remove water and dry gently.

Pour the coriander, fennel and cumin seeds into a mortar or spice grinder, add the seasonings, then pound or blitz to a chunky blend.

Place in a large mixing bowl with the shredded aromatics, add the oil, then carefully mix in the cubed paneer, cooked potatoes and red onions to coat. Thread the components on to the prepared skewers, then move to a sheet pan and set aside until needed – if you like, you can at this stage wrap and chill the skewers.

Stir all the sauce elements in a medium bowl. Heat the grill to its top temperature, then bake the sticks for five to seven minutes on each side, until the paneer is golden brown and the potatoes are starting to char. (This may take a variable duration depending on the fierceness of your grill, so monitor closely, especially when cooking the first side.)

Offer the grilled sticks immediately, scattered with a little more salt and the dressing alongside for dipping.