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.
- When you boil potatoes, make sure that they are not fully cooked or else it will break while frying.
- 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.
- 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*
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