Dishoom’s gunpowder potatoes

Dishoom’s gunpowder potatoes
  • Serves icon Serves 4
  • Time icon Hands-on time 30 min, simmering time 12-15 min

Indian restaurant Dishoom’s gunpowder potatoes make a simple side with outstanding results. Adjust the spices to suit your own palate and serve as part of an Indian-inspired feast.

 

Nutrition: per serving

Calories
203kcals
Fat
11.3g (3.7g saturated)
Protein
2.9g
Carbohydrates
20.9g (2.9g sugars)
Fibre
3.3g
Salt
0.8g
Calories
203kcals
Fat
11.3g (3.7g saturated)
Protein
2.9g
Carbohydrates
20.9g (2.9g sugars)
Fibre
3.3g
Salt
0.8g

Ingredients

  • 500g baby new potatoes
  • ½ tsp cumin seeds
  • ½ tsp coriander seeds
  • ½ tsp fennel seeds
  • 1 tbsp vegetable oil for brushing
  • 25g butter, melted
  • 6 spring onions, finely chopped
  • 5g fresh coriander leaves, finely chopped
  • 3 green chillies, finely chopped
  • ½ tsp sea salt flakes
  • 2 tbsp lime juice
  • 1-2 tsp kebab masala

You’ll also need…

  • Pestle and mortar

Method

  1. Boil a large pan of salted water. Add the potatoes and cook until just tender – 12-15 minutes.
  2. Meanwhile, toast all the seeds in a hot dry frying pan for 2 minutes until fragrant. Crush them in a pestle and mortar, then set aside.
  3. Drain the potatoes and steam dry in the colander for a minute.
  4. Heat the grill to high. Put the potatoes on a baking tray. Brush with oil and grill until crispy and browned – 5-7 minutes. Turn the potatoes over and repeat to
    crisp and colour the other side.
  5. Put the crushed spices in a large bowl with the melted butter, spring onions, coriander and chillies.
  6. Remove the potatoes from the grill and divide each one in half, using a metal spoon so you create rough edges. Put the potatoes straight into the spice bowl and toss until well combined.
  7. Add the sea salt, lime juice and kebab masala, adjusting them to taste, then serve.

This recipe has been taken from Dishoom’s new cookery book, Dishoom: From Bombay with Love. Order yourself a copy here.

Dishoom: From Bombay with Love

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