Best Chilli Potato Recipe WIthout Honey | Potato Chilli Garlic With Spicy Veg Schezwan Sauce

Chilli potatoes are said to be a combination of Indo-Chinese recipes. It is somewhat similar to Chilli paneer and Chilli mushroom. Pre-boiled Potatoes are fried or baked and then tossed in the spicy and sweet sauce added with some seasonal vegetables if you are making it with gravy. Otherwise, Chilli potatoes when made dry without gravy can be served as a starter.

Chilli potatoes can be best served with fried rice and noodles as a side dish even when made dry or with thick gravy. Chilli potatoes, when tossed with spicy sauce with a dash of Honey, are known as Honey chilli potatoes or sweet chilli potatoes but the remaining processes of preparation remain the same as that of Chilli potatoes. This recipe can be easily made with a Schezwan veg premix sauce.

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Video Recipe Chilli Potato With Spicy Veg Schezwan Sauce

Chilli Potato With Spicy Veg Schezwan Sauce Recipe 

Best Chilli Potato Recipe WIthout Honey | Potato Chilli Garlic With Spicy Veg Schezwan Sauce

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 15 minutes mins

Total Time 35 minutes mins

Course Side Dish

Cuisine Indo chinese

Servings 4

Calories 126 kcal

Ingredients

  

BOIL POTATOES

• 2 medium Potatoes / Aloo
• 1/2 tsp Salt / Namak
• 1 Litre Water / Pani

COAT POTATOES

• 2 tbsp Corn flour
• 3/4 tsp Kashmiri red chilli powder
• 1/2 tsp Salt / Namak
• To fry Oil / Tel

GRAVY

• 1 tbsp Oil / Tel
• 1 tsp Kashmiri red chilli powder
• 1 cup Water / Pani
• 1 tbsp Corn flour
• 1 tsp Soya sauce
• 1 tsp Vinegar / Sirkha
• As per taste Salt / Namak

Instructions

 

• Cut and peel Potatoes in big chunks.
• Rinse the Potatoes couple of times to remove starch.Then make small cuts over it.
• Take about 1 litre water and to it add 1/2 tsp Salt.Also add the cut Potatoes to the Water.
• Keep them to cook till 80% done.
• Strain out and drop over the Potatoes Corn flour, Kashmiri red chilli powder and Salt.Coat them.
• Now fry them out in hot Oil till golden crispy.
• For the gravy in hot Oil keeping heat low add Kashmiri red chilli powder, mix and after about 30 seconds drop the fried Potatoes.
• Continue sauting on medium to high heat for about 2 minutes.
• Then add the instant Indo Chinese premix to it and give a stir.
• After 2-3 minutes add water to it and a Corn flour slurry to make the gravy thick.
• Also adding Soya sauce, Vinegar and Salt.
• Give it a boil and then switch off.It will turn more thick after it cools down a bit.

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