Friday, December 11, 2015



This recipe for an easy to make Indo-Chinese starter is adapted from Schezwan Potatoes by gourmet Chef Harsh Shodhan of Chop, Eat, Repeat in the India Food Network. I was attracted by the innovative plating using shot glasses.

I have used baby potatoes instead of the more commonly used potato wedges. It is useful to choose baby potatoes of roughly the same size. I have also substituted celery with coriander leaves. Since this dish is meant to be spicy, you can adjust the number of green chillies as per your taste.

  • Baby Potatoes, 12-14
  • Schezwan Sauce, 2 tbsp, 
  • Chinese Garlic, chopped, 6  pods
  • Green Chillies, chopped, 3, or to taste
  • Coriander Leaves, chopped, 1 tbsp
  • Spring Onion Greens, chopped, for garnishing
  • Oil, 1 to 1 and 1/2 tbsp

Wash, boil, and peel the baby potatoes
Heat oil in a pan and when it is hot add the chopped garlic and saute
Then add the green chillies, followed by celery/coriander leaves, and saute till the garlic turns golden 
Next add the Schezwan sauce and keep stirring on low/medium flame till the sauce thickens
Now add the boiled baby potatoes, mix well and toss to ensure they are well coated with the sauce
Sprinkle some salt, keeping in mind that the sauce also contains salt
Mix well 
Transfer to shot glasses and garnish with chopped spring onion greens.

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