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One found with joy that the south Indian blend podi – a rough grind of searingly hot, roughly ground spices, which you stir into a little oil and use as a accompaniment for dosa or idli – is also known as “gunpowder” spice mix. 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 remarkably tasty marinade for these paneer and potato skewers.

Spicy Paneer and Potato Skewers with Lime-Mint Dressing

You will need six to eight barbecue sticks (if made of wood, immerse them in water for 10 minutes first).

Prep 10 minutes
Cook 30 min
Serves a couple

400g starchy potatoes, chopped into 4cm chunks
225g paneer, cubed into two-centimeter cubes
One tsp coriander seeds
½ teaspoon fennel seeds
One teaspoon cumin seeds
1 teaspoon black peppercorns
One tsp chilli flakes
One and a half tsp flaky sea salt, with more for serving
2 garlic cloves, prepared and minced
Two and a half centimeters piece fresh ginger, skinned and shredded
about 3 tablespoons neutral oil
One red onion, prepared and divided into eight wedges, then halved crossways

For the dressing
Lime zest and juice, freshly prepared
10g fresh mint leaves, minced
½ tsp flaky sea salt
100g natural yoghurt

Cook the potatoes for 9 minutes, then drain them and let them dry from steam for a minute. Meanwhile, put the paneer cubes in a container with heated water for 5 minutes, then drain and pat dry.

Add the coriander, fennel and cumin seeds into a grinding bowl or mill, add the salt, chili flakes, and peppercorns, then crush or grind to a coarse mixture.

Place in a sizable container with the minced ginger and garlic, add the oil, then lightly combine with the cubed paneer, cooked potatoes and red onions to coat. Skewer the components on to six to eight metal or soaked wooden skewers, then place on a tray and keep ready – if you like, you can at this stage cover and refrigerate the skewers.

Whisk all the dressing components in a mixing bowl. Turn on 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 getting slightly burnt. (This may take a variable duration depending on the fierceness of your grill, so watch carefully, especially when cooking the first side.)

Present the skewers warm, sprinkled with a little more flaky salt and the accompaniment for drizzling.