This Chinese Dum Aloo is my Mom’s recipe. I just love this Indo-Chinese version of potato. This tastes delicious as a side dish with fried rice. Though we used to have this on breakfast with Luchi or Roti. Now choice is up to you that whether you want to have this on lunch or breakfast or dinner. It takes hardly any time to cook, so you can easily prepare this if you’re expecting guests.
Chinese Dum Aloo
- Baby potatoes- 500g (boiled and peeled)
- Garlic- 1½ tbsp (chopped)
- Julienned ginger – 1 tbsp
- Green chilies- 3 (chopped)
- Onion- 1 medium sized (thinly sliced)
- Green onion- 1 (chopped only the green part)
- Tomato sauce- ½ cup
- White vinegar- 1 tsp
- Soya sauce- ½ tsp
- Corn flour- 2 tbsp
- Peas- One handful
- Vegetable oil
Prick the potatoes on all sides with a fork. Mix them with one tbsp of corn flour, keep aside.
Mix 1 tbsp corn flour in ¼ cup of water, keep aside.
In a deep frying pan heat ¼ cup of oil. On medium flame fry the potatoes until golden. Remove and keep aside.
Now add the sliced onions, sauté on medium flame until light brown in color. Add the potatoes, chopped ginger-garlic-green chilies. Add tomato sauce, salt, vinegar, corn flour+water mixture, peas and soya sauce into this. Mix and cook on low flame for 10-12 minutes. Remove from heat. Your ‘Chinese Dum Aloo’ is done. Garnish with some chopped green onions.