Kung Pao Potatoes - SK Khazana In this popular Chinese dish walnuts replace peanuts This is a Sanjeev Kapoor exclusive recipe. By Sanjeev Kapoor 01 Dec 2019 in Recipes Course New Update Advertisment 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 Heat sufficient oil in a deep pan. 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. Heat oil in a non-stick pan, add garlic, ginger, dried red chillies and spring onions, mix and sauté for a few minutes. Add soya sauce, chilli paste, salt and sugar and mix well Add vegetable stock and cornflour slurry and mix well. Add fried potatoes, mix and cook till the gravy thickens. Add walnuts and mix well. Transfer into a serving bowl, garnish with spring onion greens and serve. #Baby potatoes #Dried red chillies #Ginger #Oil #Red chilli paste #Salt #Spring onion bulbs #Spring onion greens #Sugar #Vegetable stock #Walnuts Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article