My 261st recipe, “Baby Potato Manchurian (Dry)”, a Chinese New Year special. Happy New Year to all my Chinese friends out there. Though I do not particularly celebrate the Chinese New Year, I had done some research about the traditions last year. You can read them here. The year of the goat had been more than wonderful for me. Especially the Veg Spring rolls I made last year were a real hit and has been one of the most popular recipes on the blog. Hope that the year of monkey is even better for myself and everyone else.
Going with the theme of Chinese New Year, I wanted to cook something from the Chinese cuisine. Since I am not a purist, I chose to instead stick with the Indo-Chinese cuisine, which I absolutely love. Indo-Chinese cuisine is an adaptation of Chinese seasoning and cooking techniques to Indian tastes. Dishes which are equally delicious and adorned with a spicy kick. Manchurian is one such dish where chicken or vegetables are cooked in an Asian inspired sauce and served as a gravy or served dry as an appetizer.
While growing up I never knew the taste difference between a baby potato and regular potato. I used to have baby potato in the form of thokku which my mom made as an accompaniment for sambar. Now-a-days with a sophisticated palate, I tend to use baby potatoes in various dishes. It adds an extra elegance to simple dishes. This baby potato manchurian is a very easy to make dish, but looks like something from a fine dining restaurant. Just like its Gobi Manchurian cousin, it is spicy, tangy and has a perfectly balanced flavor. If you are looking for an appetizer perfect for 2 for special dinner’s like Valentine’s day or a dish which your kids would love, you don’t have to look beyond this baby potato manchurian 🙂
Baby Potato Manchurian
Baby Potato Manchurian is a delicious appetizer from the Indo - Chinese cuisine. Potatoes tossed in a tangy and spicy Asian sauce and sautéed until dry.
- Baby Potato - 8
- Corn flour - 1 1/2 Tbsp
- Water - 5 Tbsp
- Sesame Oil - 1 Tbsp
- Ginger - 1 tsp (finely chopped)
- Garlic - 2 cloves (finely chopped)
- Onion - 1/4 medium (finely chopped)
- Green Onion - 2 (chopped, with white and green part separated)
- Soya sauce - 1/2 Tbsp
- Tomato Ketchup - 1 Tbsp
- Sriracha Asian Hot sauce - 1 1/2 Tbsp
- Red chilli flakes - 1/4 tsp - 1/4 tsp (adjust per taste)
- Lemon extract - 1/2 tsp - 1/2 tsp
- Salt - 1/2 tsp - 1/2 tsp (adjust per taste)
- First, cook the baby potatoes until done. Peel the skin of the potatoes. Use a fork to poke a couple of holes in the potatoes. Keep aside. Also, add the corn flour, water to a small bowl, mix well and keep aside.
- Heat oil in a pan on high flame. Add the ginger, garlic, onion and white part of the spring onion and saute until the onion turns translucent.
- Now, add the potatoes and saute for a minute.
- Add all the remaining ingredients to the pan, along with the corn flour mixture. Mix well until combined. Continue to toss the potatoes until the sauce thickens and coats the potatoes nicely. Turn off the flame and garnish with the green part of the spring onions.
- Enjoy hot as an appetizer / side.
- Poking holes in the potato is to make sure that the masala is absorbed by the potatoes. In case the potato is large, then you can cut it into smaller pieces.
- Adjust quantity of ingredients based on size of potatoes and taste preference.
- Potatoes should be fully cooked so that they will absorb the flavors nicely. I microwaved the potatoes covered for about 8 mins. You can cook them in a pressure cooker or in a pot of boiling water.