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Kung Pao Potatoes - SK Khazana

In this popular Chinese dish walnuts replace peanuts This is a Sanjeev Kapoor exclusive recipe.

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Kung Pao Potatoes - SK Khazana

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Main Ingredients Baby potatoes, Cornflour
Cuisine Chinese
Course Main Course Vegetarian
Prep Time 11-15 minutes
Cook time 16-20 minutes
Serve 4
Taste Spicy
Level of Cooking Moderate
Others Veg

Ingredients list for Kung Pao Potatoes - SK Khazana

  • 10-15 Baby potatoes boiled & halved
  • 1 1/2 tablespoons Cornflour
  • to taste Salt
  • 2 tablespo to deep fry Oil
  • 1 tablespoon Garlic finely chopped
  • 1 tablespoon Ginger finely chopped
  • 3-4 Dried red chillies broken
  • 2-3 Spring onion bulbs sliced
  • 2 tablespoons Spring onion greens chopped
  • 1 tablespoon Soya sauce
  • 1 tablespoon Red chilli paste
  • 1 teaspoon Sugar
  • 1 cloves Vegetable stock
  • 3 teaspoons Cornflour slurry
  • 1/4 cup + to garnish Walnuts roughly chopped
  • to garnish Spring onion greens diagonally sliced

Method

  1. Heat sufficient oil in a deep pan.
  2. Take potatoes in a bowl, add cornflour and salt and mix well. Slide them gently into the hot oil and deep-fry till golden. Drain on absorbent paper.
  3. Heat oil in a non-stick pan, add garlic, ginger, dried red chillies and spring onions, mix and sauté for a few minutes.
  4. Add soya sauce, chilli paste, salt and sugar and mix well
  5. Add vegetable stock and cornflour slurry and mix well. Add fried potatoes, mix and cook till the gravy thickens.
  6. Add walnuts and mix well.
  7. Transfer into a serving bowl, garnish with spring onion greens and serve.
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