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One learned that the South Indian blend podi – a rubble of searingly hot, coarsely crushed spices, which you stir into a little oil and use as a sauce for dosa or idli – is also known as “gunpowder” spice mix. This is accurate if you were using my grandmother’s home-dried chillies, 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.

Spicy Paneer and Potato Skewers with Mint-Lime Dressing

You will need six to eight metal or wooden skewers (if made of wood, immerse them in water for 10 minutes first).

Prep 10 min
Cook 30 minutes
Serves a couple

14 ounces firm potatoes, chopped into 1.5-inch chunks
8 ounces paneer, cubed into two-centimeter cubes
1 tsp coriander seeds
½ tsp fennel seeds
One tsp cumin seeds
One teaspoon black peppercorns
1 tsp chilli flakes
One and a half tsp flaky sea salt, and additional for garnish
2 garlic cloves, peeled and grated
2½cm piece fresh ginger, skinned and shredded
40ml flavorless 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
Ten grams fresh mint leaves, diced small
Half a tsp flaky sea salt
100g natural yoghurt

Simmer the potatoes for nine minutes, then pour off the liquid and let them dry from steam for a minute. At the same time, put the paneer cubes in a container with heated water for five minutes, then strain and blot dry.

Pour the spice seeds into a mortar or spice grinder, add the peppercorns, chilli flakes and sea salt, then mash or process to a rough rubble.

Tip into a medium-large bowl with the shredded aromatics, add the oil, then carefully mix in the paneer cubes, boiled potatoes, and onion wedges to coat. Arrange the components on to the prepared skewers, then place on a tray and reserve for later – if you like, you can at this stage store in the fridge the skewers.

Whisk all the ingredients for the dressing in a medium bowl. Preheat the broiler to its top temperature, then cook the skewers for 5–7 minutes on each side, until the paneer is golden brown and the potatoes are starting to char. (This may take a different amount of time depending on the fierceness of your grill, so watch carefully, especially when cooking the first side.)

Present the skewers warm, scattered with a little more salt and the sauce on the side for serving.