Kung Pao Potatoes | Cooking with California Walnuts | Sanjeev Kapoor Khazana

Recipes / Indian Recipes
 14 Jan 2018   
Vegetarian version of the popular chinese recipes using potatoes. The crunchiness of walnuts adds a special touch to this recipe. KUNG PAO POTATOES Ingredients 10-15 baby potatoes, boiled & halved 1 ½ tablespoon cornstarch Salt to taste Oil for deep-frying. 2 tablespoons oil 1 tablespoon garlic, finely chopped 1 tablespoon ginger, finely chopped 3-4 dried red chillies, broken 2-3 bulbs spring onion, chopped 1 tablespoon soya sauce 1 tablespoon chilli paste Salt to taste 1 teaspoon sugar 1 cup vegetable stock 3 teaspoons cornstarch slurry ¼ cup walnuts, roughly chopped Spring onion greens for garnish Method 1. Mix together potatoes, cornstarch and salt in a bowl. 2. Heat oil in a kadai for deep-frying. Deep-fry the potatoes till golden brown. 3. Drain on absorbent paper. 4. Heat oil in a pan, add garlic, ginger, dried red chillies and spring onions. Sauté for a few minutes. 5. Add soya sauce, chilli paste, salt and sugar. Mix well 6. Add vegetable stock and cornstarch slurry. Stir and mix well, add potatoes cook till the gravy thickens. 7. Add walnuts and stir well. 8. Garnish with spring onion greens and serve. Click to Subscribe: http://bit.ly/1h0pGXf For more recipes : http//www.sanjeevkapoor.com Best cooked in Wonderchef Kitchenware. Buy Now on : https://goo.gl/eB9kQq Facebook : http://www.facebook.com/ChefSanjeevKapoor Twitter : https://twitter.com/sanjeevkapoor #sanjeevkapoor


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