Chinese-style potatoes, also known as “Chinese Aloo,” present a tantalizing fusion of flavors that bring the essence of Chinese cuisine to a humble yet versatile vegetable. This dish transforms ordinary potatoes into a delectable and aromatic stir fry, where each thinly sliced piece is infused with the bold notes of soy sauce, oyster sauce, and a hint of white pepper. The result is a harmonious blend of textures and tastes – the potatoes, tender and golden, the aromatics of ginger and garlic, and the vibrant crunch of bell peppers and onions. This Chinese Aloo recipe captures the spirit of Chinese culinary techniques, making it a delightful addition to your home-cooked repertoire, promising both simplicity and an explosion of flavors with every bite.
Chilli Potatoes Recipe
Ingredients
- 4 medium-sized potatoes, peeled and diced
- 2 tablespoons vegetable oil
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1-inch ginger, grated
- 1 bell pepper, thinly sliced (any color of your choice)
- 1 carrot, julienned
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sugar
- 1 teaspoon sesame oil
- Salt and pepper to taste
- Ma Spices Chinese Aloo Masala
- Spring onions, chopped (for garnish)
- Sesame seeds (optional, for garnish)
Instructions
Prep the Potatoes
- Peel the potatoes and dice them into bite-sized cubes.
- Parboil the potatoes in salted water until they are just fork-tender. Drain and set aside.
Fry Aromatics
- In a wok or a large skillet, heat vegetable oil over medium-high heat.
- Add chopped onions, minced garlic, and grated ginger. Fry until the onions become translucent and the mixture is aromatic.
Add Vegetables
- Toss in the julienned carrots and sliced bell pepper. Stir-fry for a few minutes until the vegetables are slightly tender but still vibrant.
- Add the parboiled potatoes to the wok. Gently stir to combine the potatoes with the vegetables.
- Pour soy sauce, oyster sauce, rice vinegar, and sesame oil over the potato and vegetable mixture. Sprinkle sugar, salt, and pepper to taste.
- Continue to stir-fry the ingredients, ensuring that the potatoes are well-coated with the flavorful sauce.
Cook Until Golden
Cook the Chinese Aloo over medium heat, allowing the potatoes to develop a golden-brown crust. Stir occasionally to prevent sticking.
Garnish and Serve
- Once the potatoes are cooked through and have a delightful crispness, remove the wok from heat.
- Garnish with chopped spring onions and, if desired, sprinkle sesame seeds for an extra crunch.
Serve and Enjoy
Transfer the Chinese Aloo to a serving dish and relish the enticing blend of Chinese and Indian flavors. Pair it with steamed rice or enjoy it on its own for a satisfying meal. you also want to try Paneer Tikka Masala recipe.
About Maspices
MaSpices began with a mother passion for crafting exceptional spice mixes, growing into a successful venture with a commitment to excellence. Our blends is sourced from India, are Adulteration-Free, preserving authentic flavors. With fast delivery and convenience in mind, Ma’Spices offers Zaikedar original blends, ensuring you savor the magic of “Maa ke haath ka khana” in every dish!
METHOD: (1) Marinate Chinese aloo Recipe in 1 full packet of MA’Spices CHICKEN LOLLYPOP PASTE for 30 minutes. (2) Then add egg or curd and mix well for 20-25 min. (3) Heat oil and deep fry. (4) Take cabbage leaves and arrange on plate put chicken lollypop and spread butter and serve hot.
INGREDIENTS CORNFLOUR, MANGO POWDER, RED CHILLIES POWDER, MOND SODIUM, GLUTAMATE STAR ANISE, TOMATO POWDER, ONION POWDER, GREEN CHILLIES POWDER, GARLIC POWDER, SUGAR, SALT, BLACK PEPPER, CORIANDER, CINNAMON, PAMOLIEN OIL, ACETIC ACID (E260), CITRIC ACID (E330), XANTHAN GUM (E415), SODIUM BENZOATE (E211) & POTASSIUM SORBATE (E202).
