Spicy Schezwan Potatoes Recipe – Easy Indian Potato Fry

Last Updated on 2 months by Neha Deshmukh

Spicy Schezwan Potatoes Recipe – Easy Indian Potato Fry

Hey everyone! If you’re anything like me, you love a good spicy potato dish. And let me tell you, this Spicy Schezwan Potatoes recipe is a total game-changer. I first made this when I was craving that Indo-Chinese flavour and wanted something quick and satisfying. It’s become a regular in my kitchen ever since – perfect for a weeknight dinner or a little something special with friends. Get ready for a flavour explosion!

Why You’ll Love This Recipe

This Schezwan potato fry is seriously addictive. It’s got the perfect balance of spicy, tangy, and savoury flavours. Plus, it’s surprisingly easy to make, even if you’re not a seasoned chef. It’s a fantastic way to enjoy potatoes beyond the usual aloo gobi or aloo masala. Trust me, once you try this, you’ll be making it again and again!

Ingredients

Here’s what you’ll need to whip up this deliciousness:

• 25 baby potatoes
• 2 onions
• 4 garlic flakes
• 15 red chillies
• 1 tablespoon soya sauce
• 1 tablespoon tomato chilli sauce
• 1 teaspoon sugar
• 2 teaspoon corn flour
• 3 tablespoon spring onion, chopped
• 2 red chillies (for garnish)
• Salt to taste
• 2 tablespoon oil
• 1 teaspoon Schezwan pepper
• 2 teaspoon lemon juice/vinegar

Ingredient Notes

Let’s talk ingredients! A few things will really make this recipe shine:

• Schezwan Pepper: This is key to that authentic Schezwan flavour. It’s a blend of spices, and adds a unique warmth and tingling sensation. You can usually find it in Asian grocery stores or online.
• Red Chillies: I use a mix of Kashmiri chillies for colour and flavour, and some spicier ones for heat. Feel free to adjust the quantity based on your spice preference!
• Soya & Tomato Chilli Sauce: Don’t skip either of these! The combination of both gives you that classic, complex Indo-Chinese flavour. Using just one won’t quite give you the same result.
• Baby Potatoes: These are perfect because they cook quickly and have a lovely texture. But you can use larger potatoes, just make sure to cut them into bite-sized pieces.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, soak 15 red chillies in hot water. This softens them up for grinding. While those are soaking, peel and boil your 25 baby potatoes in salted water until they’re tender – about 10-15 minutes. Once cooked, drain them and set aside.
2. Now, grind those soaked chillies into a smooth paste with a little water. You want it to be nice and smooth, so take your time.
3. Heat 2 tablespoons of oil in a pan. Add 2 torn red chillies, 1 teaspoon of Schezwan pepper, and 4 chopped garlic flakes. Sauté until fragrant – this usually takes about 30 seconds.
4. Add 2 chopped onions and fry until they become translucent. Then, stir in the chilli paste, 1 tablespoon of soya sauce, 1 tablespoon of tomato chilli sauce, and 1 teaspoon of sugar. Cook for about 2 minutes, stirring constantly.
5. Add the boiled potatoes to the pan and fry for about a minute on medium-low heat. You want them to get nicely coated in the sauce.
6. Pour in 2 cups of water, add salt to taste, and bring the mixture to a boil. In a small bowl, mix 2 teaspoons of corn flour with a little water to create a slurry. Add this slurry to the gravy to thicken it up.
7. Once the gravy is glossy and thickened, add 2 teaspoons of lemon juice/vinegar and 3 tablespoons of chopped spring onions. Give it a good mix and remove from the heat.

Expert Tips

• Don’t overcrowd the pan when frying the potatoes. Work in batches if necessary to ensure they get nicely browned.
• Taste as you go! Adjust the salt, sugar, and chilli paste to your liking.
• For a richer flavour, you can add a teaspoon of ginger-garlic paste along with the garlic flakes.

Variations

• Vegan Adaptation: This recipe is already pretty close to vegan! Just double-check your tomato chilli sauce to ensure it doesn’t contain any animal-derived ingredients.
• Spice Level Adjustment: My family loves it spicy, but you can easily adjust the heat. Use fewer red chillies, or remove the seeds before grinding. For extra spice, add a pinch of chilli flakes!
• Festival Adaptations: This is a fantastic dish to serve during Indo-Chinese New Year celebrations. It’s a fun and flavourful addition to the festive spread. My friend makes a huge batch every year for her family!

Serving Suggestions

Serve this Spicy Schezwan Potatoes hot, hot, hot! It’s amazing with:

• Fried rice
• Hakka noodles
• Flatbreads like roti or naan
• As a side dish with your favourite Indo-Chinese main course

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. The sauce might thicken upon refrigeration, so you may need to add a splash of water when reheating.

FAQs

1. What type of potatoes work best for this Schezwan potato fry?

Baby potatoes are ideal because they cook quickly and have a great texture. But you can definitely use larger potatoes, just make sure to cut them into bite-sized pieces.

2. Can I make the Schezwan paste ahead of time? How should I store it?

Yes, you can! Make the paste and store it in an airtight container in the refrigerator for up to a week, or freeze it for longer storage.

3. How can I adjust the spice level of this dish?

Reduce the number of red chillies, or remove the seeds before grinding. You can also add a pinch of sugar to balance the heat.

4. What is Schezwan pepper and where can I find it? Is there a substitute?

Schezwan pepper is a blend of spices that gives Schezwan cuisine its unique flavour. You can find it in Asian grocery stores or online. If you can’t find it, you can try using a mix of black peppercorns, Sichuan peppercorns, and a pinch of red chilli powder as a substitute.

5. Can this recipe be made in an air fryer or instant pot?

While this recipe is traditionally made on the stovetop, you could potentially air fry the potatoes after coating them in the sauce for a crispier texture. An Instant Pot isn’t ideal for this recipe, as the sauce doesn’t benefit from pressure cooking.