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I learned that the South Indian seasoning podi – a coarse mix of fiery, roughly ground spices, which you mix with a little oil and use as a dip for dosa or idli – is also known as “gunpowder” spice mix. That’s not a misnomer if you were using my grandmother’s homemade dried chilies, but it would be kind 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.

Spicy Paneer and Potato Skewers with Mint-Lime Dressing

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

Prep 10 min
Cook half an hour
Serves a couple

14 ounces firm potatoes, cut into four-centimeter chunks
Two hundred twenty-five grams paneer, cut into 0.8-inch cubes
1 teaspoon coriander seeds
Half a tsp fennel seeds
1 tsp cumin seeds
One tsp black peppercorns
One teaspoon chilli flakes
1½ tsp flaky sea salt, with more for serving
2 garlic pieces, prepared and minced
2½cm piece fresh ginger, peeled and grated
40ml flavorless oil
One red onion, skinned and sliced into eight wedges, then halved crossways

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

Boil the potatoes for 9 minutes, then remove the water and allow to air dry for a minute. In the interim, put the paneer cubes in a bowl of boiling water for a short while, then drain and pat dry.

Tip the spice seeds into a mortar or spice grinder, add the salt, chili flakes, and peppercorns, then crush or grind to a coarse mixture.

Transfer to a sizable container with the grated garlic and ginger, add the oil, then lightly combine with the paneer cubes, boiled potatoes, and onion wedges to coat. Skewer the vegetables and cheese on to six to eight metal or soaked wooden skewers, then move to a sheet pan and set aside until needed – if desired, you can at this stage store in the fridge the skewers.

Whisk all the dressing components in a container. Preheat the broiler to its highest setting, then bake the sticks for 5–7 minutes on each side, until the paneer is crispy and the potatoes are starting to char. (This may take a variable duration depending on the intensity of your oven, so keep an eye on them, especially when cooking the first side.)

Serve the skewers hot, scattered with a little more salt and the dressing alongside for dipping.