SCHEZWAN BABY POTATOES RECIPE (GRAVY) | SIDE DISH FOR NOODLES/ FRIED RICE

        
For our wedding anniversary, we went to Copper Chimney restaurant here in Singapore for lunch. I have never been there before, so thought of giving it a try. So we ordered this Schezwan baby potatoes as it sounded very tempting. And as it sounded, looked, it tasted great too. We all loved it. And immediately I added this recipe to my to try list. And when I googled for the recipe, I found this one interesting and adapted it to make this recipe. It turned our really good and I was happy that I got another interesting side dish for fried rice. Though the recipe calls for deep frying the baby potatoes, I skipped it. If you are comfortable with deep frying, please go ahead and try. Both ways it must be awesome tasting. This will be perfect side dish for fried rice or hakka noodles…

Schezwan baby potatoes recipe

Recipe Cuisine: Indian  |  Recipe Category: Lunch - Side dish
Prep Time: 15 mins    |  Cook time: 25 mins    |  Serves: 4

Ingredients

Baby potatoes	25
Onion	2
Garlic (Big variety)	4 pods
Red chilli	15
Soya sauce	1 tblsp
Tomato chilli sauce(Optional)	1 tblsp
Sugar	1 tsp
Corn flour	2 tsp
Spring onion (green part, chopped)	3 tblsp
Red chilli for tempering	2
Salt	As needed
Oil	1 tblsp
Schezwan pepper (optional)	1 tsp
Lemon juice/ vineger	2 tsp

Method

1. First soak the red chillies in a real hot water. Mean while it is getting soaked, peel the potatoes. You can cook in pressure cooker and later peel off the skin, but I was not sure if I could cook it perfect for this, so chose to boil it. Its up to you to decide.

2. Bring enough water to boil and add the peeled potatoes and little salt. Boil it until its cooked well from inside, it should be soft. Once done, drain it and keep aside.

3. Place the soaked chillies with little water and grind to a smooth paste.
   
   
4. Heat a broad pan with oil, tear the chillies, add it to the hot oil. Add pepper (I used our normal black pepper) followed by finely chopped garlic, give it a fry. Add finely chopped onion and fry till transparent.

5. Add ground chilli paste, soya sauce, chilli tomato sauce, sugar, and give it a fry. Add the cooked potatoes. Fry for a minute in medium – low flame.

6. Add enough water to immerse the potatoes, add required salt and bring to boil. With little water, dissolve the corn flour and add to the boiling gravy.

7. When it thickens and becomes shiny, squeeze the lemon and mix well,  add the chopped spring onion and switch off the flame.

Notes

• Cooking the potatoes perfectly is very much needed for this recipe. Then only it will be blending well with the gravy and be juicy.
• Take care not to overcook the potatoes, otherwise it will get broken and spoil the look of the gravy too.
• If you want to deep fry the potatoes, then  peel, parboil, drain, pat dry and then fry until golden in hot oil and then use in the recipe.
• You can add cubed capsicum too in this recipe.
• You can increase the chilli number according to the spiciness of the chilli variety and the spice level you want.
• You can add black pepper powder towards the end for extra punch.

Serve hot with fried rice. Goes perfect with fried rice, hakka noodles or even with any flat breads. Vj had it with roomali roti and it was good he said.
 

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