A simple and spicy starter is sure to be a hit with the adults in a party potluck or get together. This is one such dish that is very delicious and goes great with cocktails / mocktails.

In spite of this being slightly on the spicy side, Lil Angel enjoyed this with curd rice and said that it was a perfect combo! It also goes well as a dry curry with Roti.So here you have a recipe that fits into a lot of categories!

The baby potatoes, multi colored bell peppers that were sitting in the fridge seemed perfect for this recipe!

This post is for Blogging Marathon #47, Week 2,Day 1, where we get to choose from a
set of restaurant menus and cook different dishes from one of those.
I chose the menu card from Puranmal

Usually, such dishes are deep fried. But here, I have pan fried the potatoes to make them fit into the low calorie category.But if you feel like it, the potatoes can be deep fried too….

I used:

Baby potatoes- 1/4 kilo
Multi colored bell peppers- cut into thin strips- 1/2 of each color
Corn flour- 1 tablespoon
Chilli garlic paste- 1 tablespoon
Soy sauce- 1 teaspoon
Tomato sauce- 1 teaspoon
Onion-1 finely chopped
Spring onion-5 stalks, finely chopped, green and white parts separate
Garlic-2 cloves, grated
Oil-1 tablespoon + 1 teaspoon
Salt to taste

Boil and peel the baby potato and take in a bowl.Add the corn flour and toss well to coat.

Heat a tablespoon of oil in a pan and add the potato and cook on medium heat till the potato has brown patches.Keep tossing them around the pan else it will burn.Remove from pan and keep aside

Heat a teaspoon of oil and add the onion,garlic, spring onion whites and saute till the onion is soft. Add the bell peppers and cool for a minute. Add the sauces and mix well.

Keep cooking till the potatoes turn a shade darker.Add salt, mix well.Add the spring onion greens, mix gently and remove from heat.

Serve as a starter or as a side dish.

Bon Appetit…

11 thoughts on “Schezwan Baby Potato – Indo-Chinese Starter”

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