Dishoom's gunpowder potatoes

Recipe adapted from Dishoom: From Bombay with Love (serves 4 as side to main meal)

Potato- 2 large (around 500 gms)

Oil- to roast the potatoes

To roast and grind

Cumin seeds- 1/2 tsp

Coriander seeds- 1/2 tsp

Fennel seeds- 1/2 tsp

Kebab masala

Kasoori methi- 1 tbsp

Chaat masala- 1 1/2 tsp

Garam masala- 1/4 tsp

Kashmiri chilli powder- 1/4 tsp

Salt- to taste

Butter- 2 to 3 tbsp, melted

Spring onions- 3, finely chopped

Coriander leaves- 1/4 cup, finely chopped

Green chillies- 2, finely chopped

Lime juice- 1 1/2 tbsp

Salt- to taste

Kebab masala-around 2 tsp (i added the entire lot i ground)

Peel and slice the potatoes into medium pieces (they shouldnt be too small) and parboil them.

Drain well.

While the potatoes are getting done, dry roast the cumin, coriander and fennel seeds till fragrant (a couple of minutes) and crush in a pestle and mortar to a coarse powder. 

Make the kebab masala by dry roasting the kasoori methi in a pan for about 4 to 5 minutes on medium heat.

Into a spice grinder add the roasted kasoori methi and all other kabab masala ingredients and grind to a powder. Keep aside.

Turn on the grill in your oven to high and line a baking tray with aluminium foil.

Place the drained potatoes in one layer and generously brush with oil.

Grill for about 5 minutes till the potatoes turn crisp and brown.

Turn them over, brush with oil and repeat for a few more minutes.

Make sure you dont burn them.

Transfer the crushed spices into a large mixing bowl and add the melted butter, spring onions, coriander leaves and green chillies. Mix well.

Add the roasted potatoes into this mix and toss well, making sure you slightly smash some of the potatoes while at it and coating with the masala mix.

Add the lime juice, kebab masala and salt to taste and give one final mix.

Serve as a side to any meats or rice.

Notes: This is a really delicious potato preparation and goes well as a side to bbq meals.

The kabab masala is salty, so adjust the salt in the final dish only after you add it.

You can also use baby potatoes, in fact they would be best

Harissa and garlic smashed potatoes

 

Serves 3 as part of side

Charlotte potatoes- 10

Olive oil- 4 tbsp

Harissa paste- 2 tsp

Garlic- 6 pods, peeled and finely chopped

Salt- to taste

Parmesan or Grana Padano cheese- 1/4 cup, finely grated

Chopped parsley- to garnish

Wash and scrub the potatoes and cook them in a pan of boiling water for about 20 minutes or till they are just about fork tender.  

Drain and keep aside.

While the potatoes are boiling, take a small bowl and pour in the olive oil.

Into it add the harissa paste, garlic pods and salt to taste.

Give a thorough mix and keep aside till ready to use.

Preheat oven grill/broiler to 200C and line a baking tray with kitchen foil.

Generously brush the foil with some of the olive oil (without any garlic bits). You can also use an oil spray if that's more convenient.

Place the potatoes on the tray, a few inches apart and using a potato masher, slightly smash them, without going all the way through, and by retaining the shape. If you mash it too much, the potatoes would break.

Douse or brush the smashed potatoes with the harissa paste and garlic olive oil, making sure there are a few garlic pieces on top of each of the potatoes. Be generous here and use up all the oil, as it adds to the flavour and also helps crisp up the potatoes a bit.

Place under the grill for about 10 to 12 minutes.

Take it out, top the grilled potatoes with the cheese and place it back under the grill for another 3 minutes or so, just until the cheese is melted.

Just before serving, sprinkle the chopped parsley, and serve warm.

Notes: We served this as a side to Roast pork and it was great.
You can use melted butter instead of olive oil for an enhanced taste.