Since visiting one of their London restuarants a few years ago and trying their famous Bacon Naan Roll for my breakfast, I’ve been a Dishoom superfan. This Indian restaurant makes the tastiest curries using traditional recipes from the chefs’ own families and first-hand experiences in Mumbai. I’ve recently acquired their cookery book which I’m SUPER excited about, and I would highly recommend it. Not only is it stunning, both in binding and photography, but it has many of the restaurant’s famous recipes. Plus, it gives lots of history surrounding the country and stories of the origins of the recipes. It’s a work of art.
This particular recipe for Dishoom’s Gunpowder Potatoes has been online for a little while now, and it’s become a staple side for many of our Indian Feasts. I’ve never had potatoes like this. The blend of flavours and spices, like all Dishoom’s dishes, is incredible. They’re so addictive, and actually pretty easy to make.
One ingredient in the recipe is a spice blend called Kebab Masala. This is a mix of spices that many Dishoom recipes call for as a seasoning to top the dish with. It’s super tasty. If you plan to cook Indian food frequently, I recommend making a quantity of kebab masala and storing it in an airtight jar for future use. Some of the ingredients aren’t your classic cupboard staples, unless you’re a frequent cooker of Indian foods, but I’d say they’re well worth investing in if you’re up for it. You can find Dishoom’s Kebab Masala recipe here. If you don’t have the ingredients to hand, or just don’t have the time to make spice blends, you can just leave it out. However, I do think it makes the dish extra tasty, so include it if you can!
These potatoes go especially well with Dishoom’s Lamb Raan recipe, a time consuming (but MORE than worth it) dish that they have recently shared on their Instagram page. I made it a few weeks ago and will share it on here soon. But as potatoes are so versatile, these will definitely compliment a wide range of foods. They’re almost like a warm potato salad sort of dish, so would be amazing with a summer BBQ if that’s more your style. Give Dishoom’s Gunpowder Potatoes a try and you’ll become obsessed like me I’m sure!
Dishoom's Gunpowder Potatoes
- 500 g new potatoes
- ½ tsp cumin seeds
- ½ tsp coriander seeds
- ½ tsp fennel seeds
- 1 tbsp vegetable oil
- 6 spring onions
- handful fresh coriander
- 1 lime
- 1-2 tsp kebab masala
- 2-3 green chillis
- ½ tsp sea salt
- In a pan of salted boiling water, cook the potatoes for 12-15 minutes until just tender.
- Meanwhile, in a dry pan, toast the spices for 2 minutes until fragrant. Using a pestle and mortar, crush them and set aside.
- Once cooked, drain the potatoes and set aside. Preheat your grill to high.
- Finely chop the spring onions, chillis and coriander. Add to a bowl along with the crushed spices. Melt the butter and add this too.
- Brush the potatoes with oil and place under the grill for 5-7 minutes until browned on top. Flip them over, brush again with oil and place under the grill for another 5-7 minutes.
- When the potatoes are cooked, cut each one into bite-sized pieces with the edge of a metal spoon to create rough edges.
- Add to the bowl of other ingredients and stir to coat the potatoes. Sprinkle on sea salt and kebab masala, and serve!
Method in Pictures
Gather your ingredients
boil the potatoes in salted water until just tender - around 12 minutes
Meanwhile, toast the seeds in a pan for a few minutes
Crush to a powder with a pestle and mortar
Thinly slice the spring onion
Once the potatoes are boiled, drain and set aside
Finely chop the chilli
And the coriander
Add the chilli, spring onion and coriander to a large bowl
Meanwhile, melt the butter and add to the bowl with the spring onion and chilli mixture
Add the ground spices and kebab masala to the bowl
Heat your grill to high, brush the potatoes with a little oil and grill for 7 minutes until crispy on top
When crispy, turn the potatoes over, brush with oil again, and grill for another 5-7 minutes
When the potatoes are done, use a spoon to roughly chop them
Add them to the bowl of other ingredients
Add the juice of 1 lime and stir to mix the ingredients
Season with salt and pepper and serve