How to make Kung Pao Potatoes - Potatoes cooked with a chinese sauce and roasted peanuts.
This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.
Main Ingredients : Potato (आलू), Spring onions (हरे प्याज़ )
Cuisine : Chinese
Course : Snacks and Starters
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Kung Pao Potatoes Recipe Card
Hindi: Aloo
Why is it that when you are stuck at “what should we cook today” the answer is always “make some aloo!” Potatoes are like this…extremely popular and have multipurpose usage.
And did you always think that eating a potato will make you fat?
Well, don’t – it is a surprising source of vitamin C and provides useful amounts of starch, thiamine and niacin and around a hundred grams will provide about eighty calories.
Little did you know!
Well, don’t – it is a surprising source of vitamin C and provides useful amounts of starch, thiamine and niacin and around a hundred grams will provide about eighty calories.
Little did you know!
For more recipes related to Kung Pao Potatoes checkout Dilli Aloo Kachalu Chaat, Aloo Ki Tikki, Potato Pancakes, Batata Vada - Street Food . You can also find more Snacks and Starters recipes like Bacon Tarts, Danish Pastry, Chipotle Wings, Puchka.
Prep Time : 11-15 minutes
Cook time : 26-30 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Tangy
Ingredients for Kung Pao Potatoes Recipe
Potato boiled and peeled 4 large
Spring onions 6
Oil 4 tablespoons
Ginger chopped 1 inch piece
Garlic chopped 4-5 cloves
Cornflour/ corn starch 2 teaspoons
Vegetable stock 1 cup
Chilli oil 2 tablespoons
Dry red chilies,broken 3-4
Soy sauce 2 tablespoons
Red chilli sauce 1 tablespoon
Sugar 2 teaspoons
Salt to taste
Roasted peanuts 1/4 cup
Spring onion greens 2 stalks
Method
Step 1
Heat oil in a non-stick pan. Cube the potatoes and add. Shallow fry till light golden. Drain on absorbent paper. Slice spring onion bulbs, finely chop ginger and garlic. Mix cornflour in ¼ cup vegetable stock and set aside.
Step 2
Heat chilli oil in another non-stick pan. Add red chillies and sauté for ½ minute or till crisp. Add onion, ginger and garlic and sauté till soft. Add soy sauce, red chilli sauce, sugar, salt and peanuts and mix.
Step 3
Add the remaining vegetable stock and mix well. Chop spring onion greens. Add cornflour mixture to the pan and cook till the sauce thickens. Add potatoes and mix gently. Serve immediately garnished with spring onion.
