SCHEZWAN BABY POTATOES RECIPE | SCHEZWAN POTATOES RECIPE

Try some new recipes using baby potatoes, the colour of the dish turned out as well without any food colouring. I am glad that my chillies gave a nice colour to this gravy. This is pretty easy dish to make, goes well with all Chinese dishes such as noodles, fried rice or naan.

I would like to emphasis on the usage of baby potatoes. there are many variants in the market which does claim about the baby potatoes, but for this, it has to be really small in shape.

INGREDIENTS –

Baby Potatoes – 15
Oil – 2 tbsp
Garlic – 1 tbsp finely chopped
Ginger – 1 tbsp finely chopped
Onion – 1 medium size chopped finely
Dry Red Chillies – 6 to 8
Tomato – 1 large cubed
Tomato Ketchup – 2 tbsp
Soy Sauce – 1 tsp
Vinegar – 1 tsp
Salt to taste
Sugar – 1 tsp
Spring Onions – 3 tbsp finely chopped
Water as needed

Read - MUSHROOM CAULIFLOWER FRIED RICE

COOKING METHOD –

Take baby potatoes in a cooker, add salt and cover with water. Pressure cook for 3 whistles, simmer and cook for 5 mins.
Turn off the heat and let the pressure go all by itself. Open the cooker, drain it and let cool it down. Now peel off the potatoes skin and set aside.
Take dry red chillies, cut them open, remove the membrane and seeds. Soak this in hot water for 10 mins.
In the meantime, Heat Oil in a Kadai, put the peeled baby potatoes in it and fry it for 3-4 mins. Take it out from the Kadai and set aside.
Drain it and add it to a blender along with chopped tomato. Make it into a fine puree. Set aside.
Heat oil in the same Kadai. Add in ginger, garlic and onions. Saute for a min.
Add in chilli tomato paste and cook till oil separates.
Now add in ketchup, soy sauce, salt, sugar and vinegar. Mix well.
Add in water and bring it to a boil. Add in cooked potatoes and simmer the pot covered for 10 mins.
The gravy will be thick and the potatoes will absorb the curry.
Add spring onion and mix well for 2-3 mins and put off the flame.