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Tuesday, 30 July 2013

Kung Pao Potatoes

By now, you might have come to know that i am a big fan of Chinese cuisine. Not only me, my daughter also love it a lot. So every now and then i try to make a Chinese dish.

I was lazily searching in the net for a recipe with potatoes . I was not at all in a mood to prepare anything. But when i saw this recipe from Sanjeev kapoor's Kitchen, i was boosted up. Yea!! sometimes it happens with me. I just get the energy instantly and without a second thought rushed into my kitchen and there you go....i started my cutting and chopping  ;)

This dish is actually very spicy, but we don't eat much spicy food, so i added less spice as per our taste.   

When i thought of making this dish, i had everything in my kitchen, except spring onion and chilli oil. So i replaced spring onion with onion and coriander leaves. Also replaced chilli oil with vegetable oil + 1/2 tsp Kashmiri red chilli powder. Take my word, the dish was just awesome. I served it with a simple and flavourful vegetable pulav (will post the recipe soon) and we all loved it a lot. 

If you love potatoes and Chinese cuisine, you will definitely love this dish. The potatoes are crispy and the juicy sauce adds to its taste. I can't put down in words how it tastes....you got to try it out...and do let me know..

Recipe source : Sanjeev Kapoor's Kitchen


6 Spring Onion bulbs (sliced)
4 tbsp Oil
4 Potatoes (boiled and peeled, cut into big cubes)
1 inch Ginger (finely chopped)
5 cloves Garlic (finely chopped)
2 tbsp Chilli oil (or vegetable oil + 1/2 tsp Kashmiri Red Chilli powder)
2 tsp Cornflour
1 1/4 cup Vegetable stock
3 - 4 Dry red chilli (cut into pieces)
2 tbsp Soy sauce
1 tbsp Red chilli sauce
2 tsp Sugar
Salt to taste
1/4 cup Peanuts (roasted and skin off)
2 stalks Spring onion greens


  • Heat oil in a kadai and put the potatoes in it. Fry them in batches, till they turn golden brown colour. Once done, transfer them on to a tissue paper and keep aside.
  • Take cornflour in a bowl and add 1/4 cup of vegetable stock. Mix well and keep aside.
  • In the meantime, heat chilli oil in another kadai. Add dry red chilli. Saute for a minute.
  • Now add onion, ginger and garlic. Saute till the onion becomes soft and translucent.
  • Add soy sauce, red chilli sauce, sugar and salt. Mix well.
  • Now add roasted peanuts and the rest of the vegetable stock. Mix well and let it cook for a minute.
  • Now add cornflour mixture and keep stirring for a minute.
  • Add fried potatoes and mix gently.
  • Garnish with spring onion greens and serve it hot with roti, vegetable pulav, fried rice or noodles.

  1. When you boil potatoes, make sure that they are not fully cooked or else it will break while frying. 
  2. If you don't have spring onion, you may prepare the dish using onion and for garnish use coriander leaves, even though it is not the authentic way of preparing a Chinese dish. But still it will taste good.
  3. For Chinese dishes, do the preparation first and then start cooking as it is done very fast on high heat.


* I usually take the quantity of the ingredients as per my taste. So you can always adjust the spices as per your taste*

Thanks for visiting
Happy Cooking!!


  1. it does look worth trying!!!

  2. Looks drool-worthy :) Super-like for this dish...

  3. Tempting with that sauce drenched potatoes.. I can imagine how it must have tasted with the fried rice.. Slurpp!!

  4. I like your all dishes that shared through your blog. It is all delicious and yummy.
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