How to make ChilliPotatoes with gravy | Vegetable chilly Potato | Indo-chinese Chilly Potato. Vegetable chilly Potatoes with thick gravy is a tangy and delicious recipe which is easy to make with minimum ingredients
Paneer Schezwan Dry is an Indo Chinese Stir Fried Dish, adapted from the Szechuan cuisine. The cuisine is characterized by its spicy bold flavours, particularly the pungency and spiciness resulting from liberal use of garlic and chilli peppers, as well as the unique flavour of Sichuan pepper
Since this dish is meant to be spicy, you can adjust the number of green chillies as per your taste. This recipe for an easy to make Indo-Chinese starter is adapted from SchezwanPotatoes by gourmet Chef Harsh Shodhan of Chop, Eat, Repeat in the India Food Network
I am glad that my chillies gave a nice colour to this gravy. I also bought a big bunch of mint leaves, so i decided to make a minty veg biryani today and spicy schezwanpotatoes to go with it
Par boiled Baby potatoes are smashed and roasted with herbs and chilli flakes. Then Add chilli flakes, thyme , rosemary , Oregano, salt and give it a good stir
add schezwan chutney , soya sauce, sweet chilli sauce,sugar,vinegar,salt and mix well. Heat Oil in kadai and deep fried baby potatoes till golden brown
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