Step 1

Boil a large pan of salted water. Add the potatoes and cook until just tender – 12-15 minutes.

Step 2

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.

Step 3

Drain the potatoes and steam dry in the colander for a minute.

Step 4

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.

Step 5

Put the crushed spices in a large bowl with the melted butter, spring onions, coriander and chillies.

Step 6

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 combined.

Step 7

Add the sea salt, lime juice and kebab masala, adjusting them to taste, then serve. This recipe has been taken from Dishoom’s new cookery book, Order yourself a copy here. https://www.amazon.co.uk/Dishoom-Bombay-Love-Shamil-Thakrar/dp/1408890674 >