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One learned that the traditional Indian blend podi – a rubble of intensely spicy, roughly ground spices, which you combine with a little oil and use as a sauce 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 kind to say that I’m far less daring 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 Citrus-Mint Dressing

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

Prep a quick 10 minutes
Cook half an hour
Serves 2

Four hundred grams waxy potatoes, chopped into 1.5-inch chunks
Two hundred twenty-five grams paneer, cut into 2cm cubes
One teaspoon coriander seeds
½ teaspoon fennel seeds
One tsp cumin seeds
One tsp black peppercorns
One teaspoon chilli flakes
One and a half teaspoon flaky sea salt, and additional for garnish
Two cloves of garlic, peeled and grated
Two and a half centimeters piece fresh ginger, prepared and minced
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
Half a tsp flaky sea salt
100g natural yoghurt

Boil the potatoes for 9 minutes, then drain them and allow to air dry for a minute. At the same time, put the paneer cubes in a container with heated water for 5 minutes, then remove water and dry gently.

Tip the coriander, fennel and cumin seeds into a mortar or spice grinder, add the peppercorns, chilli flakes and sea salt, then mash or process to a chunky blend.

Place in a large mixing bowl with the grated garlic and ginger, add the oil, then gently stir in the paneer cubes, boiled potatoes, and onion wedges to coat. Thread the vegetables and cheese on to the prepared skewers, then place on a tray and reserve for later – if you like, you can at this stage wrap and chill the skewers.

Beat all the dressing components in a medium bowl. Heat the grill to its highest setting, then bake the sticks for five to seven minutes on each side, until the paneer is browned and the potatoes are beginning to blacken. (This may take a variable duration depending on the heat of your broiler, so keep an eye on them, especially when cooking the first side.)

Serve the skewers hot, sprinkled with a little more flaky salt and the sauce on the side for serving.