• Prep: 15 mins
  • Cook: 45 mins
  • Servings: 4 - 6

gunpowder tates

Start cooking

Ingredients

  • 500g Nanna Tate potatoes
  • 3 tbsp vegetable oil
  • 1/2 tsp cumin seeds 
  • 1/2 tsp fennel seeds  
  • 1 tsp mustard seeds
  • 1/2 tsp fenugreek seeds
  • 1/2 tsp coriander seeds
  • 10 dried curry leaves
  • 1/2 tsp chaat masala
  • 1/2 tsp Kashmiri chilli powder
  • 1 tsp salt
  • 3 spring onions, chopped
  • 10g fresh coriander, chopped
  • 2 red chillies, sliced
  • 1 tbsp tamarind paste
  • 25g butter, melted 

Let’s get cooking!

  • Step 1 of 3

    roast your tates

    Preheat oven to 180oC / Fan 160oC / Gas 4.

    Cut potatoes into large dice and tumble in oil and salt. Roast in the oven, turning a couple of times, for around 45 minutes or until golden and crispy.

  • Step 2 of 3

    toast & crush

    While the potatoes are cooking, make your spice mix by toasting cumin seed, fennel seeds, mustard seeds, curry leaves, fenugreek seeds and coriander seeds in a pan on a medium heat until fragrant (take care not to burn the whole spices). Crush and combine with the Kashmiri chilli powder and chaat masala and set aside.

  • Step 3 of 3

    spice it up!

    Once the potatoes are cooked, add them to a large bowl and combine with the melted butter and tamarind paste. Then add your spice mix and toss together. Finally add your chillies, coriander and spring onion and serve.

For this you’ll need…

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