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
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.
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