Chinese Potato Curry (Indo-Chinese, Vegan recipe)
This Indo-Chinese Potato Finger recipe delivers a delicious punch in just 20 minutes! Perfect as a starter or a main dish, these crispy potato fingers are bursting with bold flavors and come together in a flash.
Ingredients
Ingredients
- 4 large potatoes 80% cooked
- 1 teaspoon chopped garlic
- 1/2 teaspoon chopped ginger
- 1 teaspoon chopped green chillies
- 1 teaspoon tomato ketchup
- 2 tablespoons soya sauce
- 1/2 teaspoon chilli sauce
- 2 teaspoons cornflour
- 4 tablespoons oil
- salt to taste
For the garnish
- sliced spring onions
Instructions
- Cut the cooked potatoes into fingers.4 large potatoes
- Heat the oil in a wok or frying pan on a high flame. Add the potato fingers and cook on a high flame for a few minutes. Remove from the wok or frying pan and keep aside.4 tablespoons oil, 4 large potatoes
- In the same oil, add the garlic, ginger and green chillies and stir fry for a few seconds. Add the potato fingers, tomato ketchup, soya sauce, chilli sauce and salt.4 large potatoes, 1 teaspoon chopped garlic, 1/2 teaspoon chopped ginger, 1 teaspoon chopped green chillies, 1 teaspoon tomato ketchup, 2 tablespoons soya sauce, 1/2 teaspoon chilli sauce, salt to taste
- Mix the cornflour in 1/2 cup of water. Add to the mixture and cook for 1 to 2 minutes.2 teaspoons cornflour
- Serve hot topped with sliced spring onions.sliced spring onions