Pan Roasted Chilli Garlic Baby Potatoes

Name: Pan Roasted Chilli Garlic Baby Potatoes
Total time: 1800 s
Yield: 3 servings
Cuisine: Indian
Ingredients: 250 gms baby potatoes boiled and peeled; 1 tbsp cornflour; 1 tsp All-purpose Flour; 1 tsp garlic paste; 1 tsp dark soy sauce; 1 tsp black pepper powder; 1/4th tsp red chilli powder; 1/4 th tsp salt or to taste; 2 tsp vinegar; 1 tsp green chilli sauce; 1 tbsp Hot and Sweet Tomato Chilli Sauce; 1 tsp Dark Soy Sauce; 1 tbsp cornflour; 2-3 tbsp water; 1/2 capsicum cubed; 1 medium onion cut into cubes and petals disintegrated; 7-8 garlic cloves minced; 1 inch ginger grated; 1 tsp red pepper flakes; 4-5 green chillies sliced diagonally; 2 tbsp spring onion greens chopped diagonally; 1 tbsp spring onion whites chopped; 3 tbsp olive oil; 1 tbsp coriander chopped finely; 1/4 th cup water; 1/4th tsp salt or to taste; 1 tsp sugar or honey; 1/4 th tsp black pepper powder

Kumkum Chatterjee @cook_12055532

#goldenapron23
#week16
#BabyPotatoAndCornflour
Pan Roasted Chilli Garlic Baby Potatoes are always a great Indo-Chinese side dish. Made with fresh herbs,it becomes all the more flavourful. Loaded with savoury and spicy sauce along with fresh herbs , this steamed potatoes become a favorite side dish to Indo-Chinese fried rice or Hakka Noodles . The heat level can be customized according to your preference. Enjoy them as an appetizer or side at parties or as a special weekend dinner.

Kumkum Chatterjee @cook_12055532

Saved

Ingredients

30 minutes

3 servings

For marination :
250 gmsbaby potatoes boiled and peeled
1 tbspcornflour
1 tspAll-purpose Flour
1 tspgarlic paste
1 tspdark soy sauce
1 tspblack pepper powder
1/4th tsp red chilli powder
1/4 th tsp salt or to taste
For cornflour and sauce slurry:
2 tspvinegar
1 tspgreen chilli sauce
1 tbspHot and Sweet Tomato Chilli Sauce
1 tspDark Soy Sauce
1 tbspcornflour
2-3 tbspwater
Other ingredients :
1/2capsicum cubed
1medium onion cut into cubes and petals disintegrated
7-8garlic cloves minced
1 inchginger grated
1 tspred pepper flakes
4-5green chillies sliced diagonally
2 tbspspring onion greens chopped diagonally
1 tbspspring onion whites chopped
3 tbspolive oil
1 tbspcoriander chopped finely
1/4 th cup water
1/4th tsp salt or to taste
1 tspsugar or honey
1/4 th tsp black pepper powder

Saved

Steps

30 minutes

1

Pressure cook baby potatoes upto 2 whistles.Allow pressure to settle and open lid after 5 minutes. The potatoes should be 80% cooked.Cool and peel them. Prick them on all sides with a fork. Coat the potatoes with cornflour, All-Purpose-Flour, salt, black pepper powder and red chilli powder.Drizzle 2 tsp water and mix well.Heat oil in a wok and stir fry the potatoes till golden brown. Set aside.
2

In the remaining oil add 1 tbsp more oil.Saute the green chillies,minced garlic, grated ginger and spring onion whites.Add the onions and cubed capsicum.Saute for 2 minutes.Add the fried potatoes Make a slurry of cornflour, vinegar,soy, chilli and Hot and Sweet Tomato Chilli Sauce.Pour it over the fried potatoes.Add 1 tsp honey or 1 tsp sugar for the glaze and also for the hot,sweet and sour taste and to balance the heat of chillies.The slurry and sauces should nicely coat the potatoes.
3

Next add some red pepper flakes and spring onion greens. Toss well to mix all.
4

Garnish with chopped coriander and serve it as an appetizer at parties or as a side for a special weekend dinner.