Last Updated on January 2, 2018
Yesterday when we went to our veg market, i found some baby potatoes there. Its been a while since i cooked using that. So i picked few of those and wanted to try some new recipes using baby potatoes. I also bought a big bunch of mint leaves, so i decided to make a minty veg biryani today and spicy schezwan potatoes to go with it. The combination was simply amazing, loved the fiery potato curry a lot.
I loved hot 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.
Cooking Time : 25 to 30 mins
Serves : 4
Baby Potatoes - 15
Oil - 2 tblspn
Garlic - 1 tblspn finely chopped
Ginger - 1 tblspn finely chopped
Onion - 1 medium size chopped finely
Dry Red Chillies - 6 to 8
Tomato - 1 large cubed
Tomato Ketchup - 2 tblspn
Soy Sauce - 1 tsp
Vinegar - 1 tsp
Salt to taste
Sugar - 1 tsp
Spring Onions - 3 tblspn finely chopped
Water as needed
Take baby potatoes in a cooker, add salt and cover with water. Pressure cook for 3 whistle, simmer and cook for 5 mins. Turn off the heat and let the pressure go all by itself. Open the cooker, drain it and cool this down. Now peel off the skin and set aside.
Take dry red chillies, cut them open, remove the membrane and seeds. Soak this in hot water for 10 mins. Drain it and add it to a blender along with tomato. Make it into a fine puree. Set aside.
Heat oil in a 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.
Serve with pulav, fried rice, naan or anything.
|You need some baby potatoes, you can use
normal potatoes which are cubed
|Take the potatoes in a cooker|
|cover with water|
|add some salt|
|Now it is done|
|let this cool down..then peel em|
|set this peeled potatoes aside|
|Take some dry red chillies|
|Remove the membrane and seeds of chilles|
|once it is all deseeded, take it in a bowl|
|cover with hot water and soak it for 10 mins|
|You can see now, the skin has become little soft now|
|take it in a blender|
|Add in 1 large tomato which is cubed|
|Make it into a fine puree|
|Now time to make the gravy|
|Heat oil in a kadai|
|Add in lots of chopped onions, garlic and ginger|
|Saute till it gets light golden|
|Add in the chilli and tomato paste|
|cook this till oil separates|
|Add in ketchup|
|some salt and sugar|
|Pour in water|
|bring this to a boil|
|add in the potatoes|
|now cover the pot and simmer for 10 mins|
|In this time, the gravy will be thick and the potatoes
must have absorbed all the sauce
|add in chopped spring onions|