Gunpowder Roast Potatoes & Cucumber Salad

Gunpowder Potatoes
  • 4 servings
  • 10 mins to prepare
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  • For the Gunpowder Potatoes
  • 1 tsp chilli
  • 1 tsp curry leaves
  • 1 tsp sesame seeds
  • 1/2 tsp cinnamon
  • 1/2 tsp black pepper
  • 1/2 tsp salt
  • 3 cardamom pods
  • 1/2 tsp cumin
  • 1/2 tsp coriander seeds
  • 50g ghee or butter
  • 500g cooked, cold roast potatoes
  • 1 clove of garlic, minced
  • 1 tbsp coriander, chopped
  • 1 bunch of spring onions
  • For the Cucumber Salad
  • 1 shallot, sliced thinly or 1/2 small red onion
  • 1 green chilli, sliced thinly
  • 1/2 cucumber, sliced thinly
  • 1/2 tsp salt
  • 1 lime, juiced
  • 1 tsp fresh coriander, chopped




1 Mix all the spices together and give them a bash in a pestle and mortar.

2 Heat a frying pan on a medium to high heat. Once hot, add in the butter and half the spices (keep the remaining spice mix for another day).

3 Add the cooked roast potatoes and toss in the spices and butter.

4 Stir in the minced garlic and ginger and remove from the heat.

5 Add the chopped coriander and sliced spring onions and serve.



1 Place the sliced shallot or red onion, green chilli and cucumber in a bowl with the lime juice and salt.

2 Mix well and leave to sit for 5 minutes, stirring every minute.

3 Add the chopped coriander and serve.

CHEF’S TIP: For the gunpowder roast potatoes swap out the normal potatoes for sweet potato or pumpkin when in season.The cucumber salad recipe works for lots of different vegetables – it’s great with tomato, melon, watermelon, courgette, red onions and even halved green grapes. Its cooling properties and freshness are great against a curry.