Dishoom’s Gunpowder Potatoes are a great side dish for any Indian meal or you could just eat them for lunch with some raita like we did. It was one of the nicest lunches I’ve had in ages.
The flavours of the different spices are unusual and punchy. I was concerned that the dish might taste of raw spring onion as the spring onions don't get cooked but the heat of the melted butter and potatoes takes away any pungent rawness. The recipe uses kabab masala which involves roasting fenugreek leaves and mixing various spices but once you’ve made a batch it should keep for a while (I think longer than the two weeks specified in the book) and the potatoes will be even quicker to make next time.
I got chaat masala, one of the ingredients for the kabab masala, from a local Asian supermarket.
- 500g baby new potatoes
- ½ tsp cumin seeds
- ½ tsp coriander seeds
- ½ tsp fennel seeds
- 1 tbsp vegetable oil
- 25g butter, melted
- 6 spring onions, finely sliced
- 5g coriander leaves, chopped
- 3 green chillis, chopped
- ½ tsp sea salt flakes
- 30ml lime juice
- 1-2 tsp kabab masala (see below)
- 10g dried fenugreek leaves
- 22g chaat masala
- 2g deggi mirch chilli powder
- 1g garam masala
- 1g fine sea salt
- Kabab masala: Heat your oven to 100°C (80°C fan) and add 10g of dried fenugreek leaves to a foil lined baking tray. Roast for 20 minutes then remove from the oven and allow to cool completely.
- Add 22g of chaat masala, 2g deggi mirch chilli powder, 1g garam masala and 1g fine sea salt to a spice grinder (or pestle and mortar) and add the cooled fenugreek leaves.
- Blitz or crush the spices together until they become a fine powder then transfer to an airtight container and store in a cool, dark place. Use within 2 weeks for maximum freshness.
- Gunpowder potatoes: Bring a large pan of salted water to the boil and add 500g of baby new potatoes. Cook for 12-15 minutes or until the potatoes are just tender.
- While the potatoes are cooking, add ½ teaspoon each of cumin seeds, coriander seeds and fennel seeds to a hot, dry frying pan and toast for 2 minutes. Keep an eye on the pan to make sure that the seeds don’t burn. Once toasted, crush in a pestle and mortar and set to one side.
- Heat the grill to a high heat.
- When the potatoes are ready, drain them and let them sit in a colander to steam for a few minutes until dry. Tip onto an oiled baking tray and drizzle with a little more vegetable oil. Grill for 5-7 minutes until the potatoes have browned then turn and repeat until the other side has also browned.
- Melt 25g of butter in a large bowl then add the crushed toasted seeds, 6 sliced spring onions, 5g chopped coriander leaves and 3 chopped green chillis. Stir well.
- When the potatoes are crispy and browned all over, break each potato in half then add them to the large bowl containing the butter and spices and toss until the potatoes are well coated.
- Add ½ teaspoon of flaky sea salt, 30ml lime juice and a teaspoon of kabab masala. Taste to check the seasoning, add more kabab masala if needed, then transfer the potatoes to a dish. Serve with raita if you like.