Aug 25, 2010

Chilli Potatoes

Chilli Potatoes

Recipe Credit - Good Homes, Chef Keyur Chandorkar - Chef De Cuisine, Tote, Mumbai

Serves: 4
Preparation Time: 15 minutes
Cooking Time: 20 minutes


Baby potatoes - 600 g
Red chilli - 4
Cooking oil - 1 tablespoon ( or 100 ml - your choice )
Onion chopped - 100 g
Garlic , chopped - 80 g
Vegetable stock - 100 ml
Worcestershire sauce - 120 ml
Light soy sauce - 60 ml
Sugar - 1 tablespoon
Corn flour - 60 g
Pepper to taste
Salt to taste
Basil or coriander leaves to garnish
Spring onion, julienned to garnish


Wash, clean and boil the baby potatoes. Peel and cut into half.

Boil the deseeded red chillies till soft and coarsely blend in a blender.

Heat the oil, add chopped onions and garlic, and saute.

Add the coarse red chilli paste and vegetable stock, and cook.

Add Worcestershire sauce, soy sauce, sugar, salt and pepper.

Add corn flour mixed with a little water to thicken the sauce.

Add boiled potatoes in the sauce and finish off with basil leaves or coriander leaves and spring onion juliennes.

Chef’'s suggestion - Serve individual portions of the Chilli Potatoes in small white crockery. Use toothpick to enjoy these mouthwatering starters.


Arnold said...

This looks marvelous and not difficult to make. I love very spicy foods so I might just leave one of those chilies unseeded. Thanks for a nice recipe.

kathy gori said...

Great recipe Niya!