• Skip to main content
  • Skip to primary sidebar
Raks Kitchen
menu icon
go to homepage
  • Recipe index
  • Lunch ideas
  • About Me
  • Amazon Store
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
    • YouTube
  • search icon
    Homepage link
    • Recipe index
    • Lunch ideas
    • About Me
    • Amazon Store
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
    • YouTube
  • ×

    Home » Recipes » Accompaniments

    Schezwan potatoes gravy recipe, Schezwan potato gravy

    April 17, 2014 by Raks Anand 30 Comments / Jump to Recipe

    schezwan-baby-potatoes
    Schezwan potatoes gravy recipe, a perfect sichuan style indo chinese side dish for fried rice or noodles. Step by step detailed photos.

    For our wedding anniversary, we went to Copper Chimney restaurant here in Singapore for lunch. I have never been there before, so thought of giving it a try. So we ordered this Schezwan potatoes gravy as it sounded very tempting. And as it sounded, looked, it tasted great too. We all loved it. Immediately I added this recipe to my to try list.

    And when I googled for the recipe, I found this one interesting and adapted it to make this recipe. It turned our really good and I was happy that I got another interesting side dish for fried rice. Though the recipe calls for deep frying the baby potatoes, I skipped it. If you are comfortable with deep frying, please go ahead and try. Both ways it must be awesome tasting. This will be perfect side dish for fried rice or hakka noodles…
    schezwan-baby-potato-gravy

    schezwan-potato-gravy
    Print Pin
    5 from 1 vote

    Schezwan potato gravy recipe

    Schezwan potato gravy recipe, a perfect sichuan style indo chinese side dish for fried rice or noodles. Step by step detailed photos.
    Course Side Dish
    Cuisine Indo Chinese
    Prep Time 15 minutes
    Cook Time 30 minutes
    Servings 4
    Cup measurements

    Ingredients

    • 25 Baby potatoes tiny
    • 2 Onion
    • 4  Garlic flakes big variety
    • 15 Red chilli mild spice
    • 1 tablespoon Soya sauce
    • 1 tablespoon Tomato chilli sauce
    • 1 teaspoon Sugar
    • 2 teaspoon Corn flour
    • 3 tablespoon Spring onion green part, chopped
    • 2 Red chilli for tempering
    • Salt
    • 2 tablespoon Oil
    • 1 teaspoon Schezwan pepper
    • 2 teaspoon Lemon juice/ vinegar
    Prevent your screen from going dark

    Instructions

    • First soak the red chillies in a real hot water. Mean while it is getting soaked, peel the potatoes. You can cook in pressure cooker and later peel off the skin, but I was not sure if I could cook it perfect for this, so chose to boil it. Its up to you to decide.
    • Bring enough water to boil and add the peeled potatoes and little salt. Boil it until its cooked well from inside, it should be soft. Once done, drain it and keep aside.
    • Place the soaked chillies with little water and grind to a smooth paste.
    • Heat a broad pan with oil, tear the chillies, add it to the hot oil. Add pepper (I used our normal black pepper) followed by finely chopped garlic, give it a fry. In goes finely chopped onion and fry till transparent.
    • Add ground chilli paste, soya sauce, chilli tomato sauce, sugar, and give it a fry. Drop the cooked potatoes. Fry for a minute in medium – low flame.
    • Add enough water to immerse the potatoes, add required salt and bring to boil. With little water, dissolve the corn flour and add to the boiling gravy.
    • When it thickens and becomes shiny, squeeze the lemon and mix well,  add the chopped spring onion and switch off the flame.

    Notes

    • Cooking the potatoes perfectly is very much needed for this recipe. Then only it will be blending well with the gravy and be juicy.
    • Take care not to overcook the potatoes, otherwise it will get broken and spoil the look of the gravy too.
    • If you want to deep fry the potatoes, then  peel, parboil, drain, pat dry and then fry until golden in hot oil and then use in the recipe.
    • You can add cubed capsicum too in this recipe.
    • You can adjust the chilli number according to the spiciness of the chilli variety and the spice level you want.
    • You can add black pepper powder towards the end for extra punch.
    YoutubeDo you like short videos? Subscribe now!
    InstagramMention @rakskitchen or tag #rakskitchen if you have tried this recipe.

    Schezwan potatoes gravy method:

    1. First soak the red chillies in a hot water. I used baby potato, you can use regular potato and cut into 4 too. Cooking potato:
      a) Boiling method (I was not sure if I could cook it perfect for this, so chose to boil it)
      b) Pressure cook method - Place potatoes with enough water to immerse all the potatoes in a pressure cooker. Add some salt and pressure cook for just a whistle in medium flame. Once done, cool down by adding cold water (or normal water) and peel of the skin. 1-schezwan
    2. Bring enough water to boil and add the peeled potatoes and little salt. Boil it until its cooked well from inside, it should be soft. Once done, drain it and keep aside.2-schezwan
    3. Place the soaked chillies with little water and grind to a smooth paste.3-schezwan
    4. Heat a broad pan with oil, tear the chillies, add it to the hot oil. Add pepper (I used our normal black pepper) followed by finely chopped garlic, give it a fry. In goes finely chopped onion and fry till transparent.4-schezwan
    5. Add ground chilli paste, soya sauce, chilli tomato sauce, sugar, and give it a fry. Drop the cooked potatoes. Fry for a minute in medium – low flame. 5-schezwan
    6. Add enough water to immerse the potatoes (2 cups approx), add required salt and bring to boil. With little water, dissolve the corn flour and add to the boiling gravy.6-schezwan
    7. When it thickens and becomes shiny, squeeze the lemon and mix well,  add the chopped spring onion and switch off the flame.7-schezwan

    Serve hot with fried rice. Goes perfect with fried rice, hakka noodles or even with any flat breads. Vj had it with roomali roti and it was good he said.
    schezwan-baby-potatoes-gravy

    Other

    • Daangar pachadi | Urad dal powder raita
    • Brinjal Moju Recipe
    • Onion raita recipe, how to make onion raita
    • Pulikuthi kuzhambu recipe, Puli kuthi poricha kuzhambu

    Reader Interactions

    Comments

    1. sowndarya

      April 17, 2014 at 8:15 am

      Delicious!

      Reply
    2. jeyashri suresh

      April 17, 2014 at 8:17 am

      Wow this looks so yummy. Gorgeous clicks

      Reply
    3. Veena Theagarajan

      April 17, 2014 at 8:39 am

      delicious I love this also.. nice color and lovely clicks

      Reply
    4. Anu s kitchendelights

      April 17, 2014 at 9:23 am

      wow such an ineluctable recipe..loves potatoes in any form..

      Reply
    5. AparnaRajeshkumar

      April 17, 2014 at 9:32 am

      good one raks.. sounds really nice

      Reply
    6. Ramya Krishnamurthy

      April 17, 2014 at 1:32 pm

      This is drooling one raks

      Reply
    7. lanu

      April 17, 2014 at 2:43 pm

      Exciting dish ! It looks juicy.

      Reply
    8. Surkhab

      April 17, 2014 at 3:05 pm

      looks spicy and yummy !!

      Reply
    9. Anitha Sundramoorthy

      April 17, 2014 at 5:02 pm

      Drooling....

      Reply
    10. anusha praveen

      April 17, 2014 at 5:34 pm

      Looks delish i simply love the idea of potatoes in a schezwan sauce

      Reply
    11. Vaishnavi

      April 17, 2014 at 8:36 pm

      Hi raji...Is it lemon that you are squeezing in the pic? I don't see any mention. Can you pls clarify....

      Reply
    12. Farin Ahmed

      April 17, 2014 at 8:49 pm

      Beautiful baby potatoes in sauce.. looks so delicious dear

      Reply
    13. Raks anand

      April 17, 2014 at 11:31 pm

      Yes, I totally forgot to mention that, will edit to add. thanks for asking.

      Reply
    14. Hari Chandana P

      April 18, 2014 at 3:03 am

      Looks super gorgeous an tempting.. great preparation!

      Reply
    15. Kaveri Venkatesh

      April 18, 2014 at 1:16 pm

      Looks very yummy and inviting..will try this soon

      Reply
    16. Vijayalakshmi Dharmaraj

      April 18, 2014 at 1:20 pm

      wow super tempting and very delicious... now its also in my to-do list...:)

      Reply
    17. Vaishnavi

      April 18, 2014 at 8:49 pm

      Thanks

      Reply
    18. Priya Suresh

      April 18, 2014 at 10:07 pm

      Wat a delicious,droolworthy and mouthwatering dish, seriously hard to resist. I can have with fried rice.

      Reply
    19. vidhas

      April 20, 2014 at 10:42 am

      Awesome. Yummy recipe. When I read it I can imagine the taste. Will surely try this.

      Reply
    20. Durga Karthik.

      April 20, 2014 at 10:42 am

      Very tempting.Making it Tomorrow.

      Reply
    21. Shreem

      April 21, 2014 at 11:41 am

      Yummy..Will definitely try....

      Reply
    22. vigs

      April 24, 2014 at 1:55 pm

      really really spicy!!! maybe reduce on red chillies!!!

      Reply
    23. Durga Karthik.

      April 25, 2014 at 11:20 am

      Came out very well. Blogging it tomorrow.Thanks.

      Reply
    24. Vaishnavi

      June 01, 2014 at 11:49 am

      Please do post such innovative recipes i future

      Reply
    25. Vaishnavi

      June 01, 2014 at 11:49 am

      Raji ,I made this today with fried rice and came out awesome...hubby liked it but said he would like it with roti and so make it with roti...

      Reply
    26. Mamatha Suravajjala

      July 14, 2014 at 11:14 am

      May be the potatoes can be baked till they are golden brown, after boiling the potatoes and peeling of the skin.

      Reply
    27. prachi

      October 09, 2014 at 8:55 am

      Can I use readymade schezwan sauce to make the gravy? What changes do i need to make to use readymade one?

      Reply
    28. umme salma

      July 26, 2016 at 9:56 am

      Using all this chilli paste, n black pepper, won't it be really spicy??

      Reply
    29. Raks anand

      July 26, 2016 at 10:04 am

      I think it will be mentioned in the pack of the sauce itself...

      Reply
    30. Raks anand

      July 26, 2016 at 10:05 am

      No it wont be spicy. Lemon juice or vineger will balance the spiciness

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Raks anand

    Hi, I'm Rajeswari Vijayanand! I am the person behind Rakskitchen, sharing recipes with pictures & videos.

    More about me →

    Popular

    • Eggless doughnut recipe, Basic donut, soft & light
    • Medhu vadai, Ulundu vadai recipe - With video
    • ABC juice recipe, Apple Beetroot Carrot juice
    • Microwave hot chocolate recipe | Single serving

    Pongal Recipes

    • Sakkarai pongal recipe (Sweet pongal recipe)
    • Vellai pongal recipe, Creamy rich paal pongal
    • Ezhukari kootu recipe,  For Thiruvathirai, Pongal
    • Ven pongal | Ghee pongal recipe | How to make ven pongal

    Footer

    ↑ back to top

    Links

    • Privacy Policy
    • FAQ

    Also from Rakskitchen

    • Rakskitchen Tamil

    Contact

    • [email protected]

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2023 Rakskitchen