How to make Kung Pao Potatoes - SK Khazana -

In this popular Chinese dish walnuts replace peanuts

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Baby potatoes (बेबी आलू), Cornflour

Cuisine : Chinese

Course : Main Course Vegetarian

For more recipes related to Kung Pao Potatoes - SK Khazana checkout Achari Aloo, Baby Potatoes In Spicy Yogurt Gravy, Chutneywale Aloo, Aloo Pyaaz Tamatar . You can also find more Main Course Vegetarian recipes like Kathal Sukka Chilli Chana Aloo Garlicky Paneer Jain Manchurian

Kung Pao Potatoes - SK Khazana

Kung Pao Potatoes - SK Khazana 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!


Prep Time : 11-15 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Kung Pao Potatoes - SK Khazana Recipe

  • Baby potatoes boiled & halved 10-15

  • Cornflour 1 1/2 tablespoons

  • Salt to taste

  • Oil 2 tablespo to deep fry

  • Garlic finely chopped 1 tablespoon

  • Ginger finely chopped 1 tablespoon

  • Dried red chillies broken 3-4

  • Spring onion bulbs sliced 2-3

  • Spring onion greens chopped 2 tablespoons

  • Soya sauce 1 tablespoon

  • Red chilli paste 1 tablespoon

  • Sugar 1 teaspoon

  • Vegetable stock 1 cloves

  • Cornflour slurry 3 teaspoons

  • Walnuts roughly chopped 1/4 cup + to garnish

  • Spring onion greens diagonally sliced to garnish


Step 1

Heat sufficient oil in a deep pan.

Step 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.

Step 3

Heat oil in a non-stick pan, add garlic, ginger, dried red chillies and spring onions, mix and sauté for a few minutes.

Step 4

Add soya sauce, chilli paste, salt and sugar and mix well

Step 5

Add vegetable stock and cornflour slurry and mix well. Add fried potatoes, mix and cook till the gravy thickens.

Step 6

Add walnuts and mix well.

Step 7

Transfer into a serving bowl, garnish with spring onion greens and serve.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.