Schezwan potatoes gravy recipe, Schezwan potato gravy

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…

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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 tbsp Soya sauce
• 1 tbsp Tomato chilli sauce
• 1 tsp Sugar
• 2 tsp Corn flour
• 3 tbsp Spring onion green part, chopped
• 2 Red chilli for tempering
• Salt - As needed
• 2 tbsp Oil
• 1 tsp Schezwan pepper
• 2 tsp Lemon juice/ vinegar

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.

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.
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.
3. Place the soaked chillies with little water and grind to a smooth paste.
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.
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.
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.
7. When it thickens and becomes shiny, squeeze the lemon and mix well,  add the chopped spring onion and switch off the flame.

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.