Easiest Way to Cook Appetizing Sour Chilli potato & sweet turmeric paneer (Veg)

Sour Chilli potato & sweet turmeric paneer (Veg). Generously coat the potatoes in butter. Heat up your chili in a small pot. Slice the potatoes in half, smush the middle with a fork, and then add a ladle of chili to the center of each potato.

This is a deliciously addictive spicy chilli potato recipe. These crispy fried potatoes in a spicy, sour and slightly sweet sauce are so good and you will definitely ask for more. Chilli potato is a Indo chinese starter made with fried potatoes tossed in spicy, slightly sweet & sour chilli sauce. You can have Sour Chilli potato & sweet turmeric paneer (Veg) using 27 ingredients and 13 steps. Here is how you cook that.

Ingredients of Sour Chilli potato & sweet turmeric paneer (Veg)

1. It's of Dried chilli potato.
2. You need 8-10 of small white potatoes.
3. You need of Cobram garlic & rosemary olive oil.
4. You need 1/2 of white onion.
5. It's 1/2 of red onion.
6. It's 5-6 cloves of Garlic.
7. You need of Salt.
8. Prepare of Paprika.
9. Prepare of Dried chilli.
10. You need of Coriander powder.
11. Prepare of Ground ginger.
12. You need of Tarragon.
13. It's of Cinnamon.
14. It's of Nutmeg.
15. Prepare of Allspice.
16. It's of Juice of 1/2 lime/lemon.
17. You need of Sweet turmeric paneer.
18. It's of Cobram garlic and ginger olive oil.
19. Prepare 1/2 of white onion.
20. It's 3-5 tbsp of raw sugar.
21. You need 1/2 tbsp of cinnamon.
22. It's 1/2 tbsp of nutmeg.
23. Prepare of Turmeric (2 tbsp).
24. Prepare of Lemongrass.
25. Prepare 1 can of coconut cream.
26. You need of Couple of squeezes of lime.
27. You need 400 g of paneer.

This chilli potato recipe will give you restaurant style crispy potatoes in chilli sauce. Chilli potato is quite popular in the Indian restaurants & is mostly eaten as a appetizer. Gravy dish is good to eat as a side with Fried rice or Veg. Spicy and sour shredded potatoes (TudouSi) is a humble and basic Chinese stir-fry dishes.

Sour Chilli potato & sweet turmeric paneer (Veg) step by step

1. DRIED CHILLI POTATO: Peel, cut, boil & strain potatoes.
2. Add oil to pan and heat (I use Cobram olive oil; it's good &, not cut with any vegetable or damaging oils).
3. Add garlic and bring to sizzle.
4. Add white onion (1/2) then red onion (1/2) and stir/toss.
5. Add potatoes & salt, mixing slowly to avoid crushing soft potatoes for about a minute.
6. Add paprika, dried chilli, coriander powder, ground ginger, tarragon, cinnamon, nutmeg & allspice them mix gently and let fry (turn on your oven to 180° and line your tray with foil and let it heat up in the oven).
7. As the mix browns (the potatoes might be pretty soft) add some lime juice and let cook for a few more minutes.
8. Pop the potatoes from the pan into the tray and turn up your oven to about 250° and let bake for about 10mins or until desired (best to check every 5-6 minutes just in case, it burns quickly).
9. SWEET TURMERIC PANEER: Add oil & bring to heat.
10. Add white onion, cinnamon, sugar, nutmeg, turmeric & lemongrass; cook til soft.
11. Add coconut cream and stir till silky, add paprika and stir in then let simmer on low heat for a few minutes before adding in a couple of squeezes of lime.
12. Add paneer and let cook on low for about 5-10 minutes (allows paneer to soften as well as thickening up the curry).
13. Can serve with side salad and/or rice, bread, naan etc (fyi the serving size in the image is pretty generous).

Potatoes should be cut into shreds in similar sizes. The reason is different shred sizes requires different cooking time. So if we want to keep the cooking time precise, then cutting step is important. Serve with a dob of sour cream in sweet chilli as a dipping sauce. If you don't have a deep fryer.