Honey Chilli Potato
Potatoes are immune strengthening and work specific to the respiratory system. As they are grown underground they absorb the wide amount of nutrients from the soil. Potatoes are particularly rich in soluble and insoluble fiber. This helps to build the gut health. They are considerably rich in vitamins, minerals and fiber which helps in building the immune system.
Ingredients
- For Chilli sauce:
- 1 tbsp Red Chilli sauce
- 2 tbsp Tomato Ketchup
- 1 tbsp Soy sauce
- 2 tbsp Honey
- 1 tbsp Rice Vinegar (optional)
- For the Chilli Potatoes:
- 2 tbsp Sunflower Oil
- 2 tbsp Sesame seeds (Til seeds) , toasted
- 4 cloves Garlic , finely chopped
- 2 inch Ginger , finely chopped
- 2 green Chillies , finely chopped
- ½ cup Spring Onion Greens , cut into juliennes
- 300 grams Baby Potatoes , boiled and peeled
- To taste Salt
Instructions
- To begin making the recipe, keep the boiled and peeled baby potatoes ready.
- First step is to prepare the Honey Chilli Sauce. In a small mixing bowl, combine all the ingredients for the honey chilli sauce and whisk well to combine. Keep this aside.
- Heat oil in a pan on medium heat, add the sesame seeds and allow it to crackle a bit.
- Add the ginger, garlic, green chillies and spring onion and sauté for few seconds until you can smell the aromas coming through.
- At this stage, add the boiled and peeled baby potatoes, sprinkle a little salt and pan fry them for about 4-6 minutes or till they are roasted well with light golden spots.
- Once the potatoes are roasted, add the honey chilli sauce and toss the potatoes well into the sauce. Turn the flame to high and roast the potatoes until the sauce as thickened and the potatoes are well coated with the sauce.
- Once done, stir in the spring onion greens and turn off the heat and serve hot.
