The plan was to be in London celebrating my niece’s 21st birthday at one of her favorite restaurants, Dishoom. Instead, I received a beautifully written cancelation notice. Like most plans around the world, the special outing was called off.
In these days of quarantine, finding something fun and practical is a must. Cooking is my creative outlet. Out came the cookbooks, and — lo and behold — I have Dishoom’s “From Bombay with Love.”
I felt like comfort food was called for, and I happened to have most of the ingredients for this recipe. Truly delicious and comforting, yet the final toss of fresh herbs and spices make this dish a winner.
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
- 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
- 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
- Add the sea salt, lime juice and kebab masala, adjusting them to taste, then serve.