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Dishoom’s gunpowder potatoes

Name: Dishoom’s gunpowder potatoes
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: Serves 4
Cuisine: Indian recipes
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

Published: 16 Oct 19
Updated: 18 Mar 24

Indian restaurant Dishoom’s gunpowder potatoes make a simple side with outstanding results. Serve as part of an Indian-inspired feast.

Easy
September 2019

Test kitchen approved

Serves 4
Hands-on time 30 min, simmering time 12-15 min

Indian restaurant Dishoom’s gunpowder potatoes make a simple side with outstanding results. Serve as part of an Indian-inspired feast.

Vegetarian recipes

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

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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

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Method

Boil a large pan of salted water. Add the potatoes and cook until just tender – 12-15 minutes.
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.
Drain the potatoes and steam dry in the colander for a minute.

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.
Put the crushed spices in a large bowl with the melted butter, spring onions, coriander and chillies.
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.
Add the sea salt, lime juice and kebab masala, adjusting them to taste, then serve.