Dishoom’s Gunpowder Potatoes

Taken from the brilliant new Dishoom cookbook, which is part recipes and part a historical guidebook to Bombay (not Mumbai, as this is steeped in nostalgia), these gunpowder potatoes are scrummy and super easy.

Serves 4.

INGREDIENTS

500g baby potatoes
1/2 tsp cumin seeds
1/2 tsp coriander seeds
1/2 tsp fennel seeds
1 tbsp canola oil, for basting
25g butter, melted
6 spring onions, finely chopped
1 tsp coriander leaves, finely chopped
3 green chillies, very finely chopped (optional, we leave it out so the kids can enjoy it!)
1/2 tsp flaky sea salt
300ml lime juice

METHOD

Cook the potatoes, whole in a large pan of boiling water. 12 – 15 minutes, until just tender.

Meanwhile, dry fry the seeds (cumin, coriander and fennel) until fragrant. Crush using a pestle and mortar.

Heat the grill to high. Drain the potatoes and allow to steam dry in a colander for a minutes.

Place the potatoes on a baking tray, brush with a little oil and grill until the upper side is crispy and evenly browned, about 5 – 7 minutes. Turn them over and do the other side. Meanwhile, put the crushed spices into a bowl together with melted butter, spring onions, coriander and chillies.

When the potatoes are thoroughly crisped up, remove and divide each one in half, before putting them into the bowl with the other ingredients. Toss well, and then finally add the sea salt and lime juice to finish off.

 

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COOKING INGREDIENTS, OILS & CONDIMENTS

Pure Canola Mountain Oil 1Ltr

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