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Cantonese Potatoes with Capsicum and Onions

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  Soy sauce 1 Teaspoon (Ching’S Secret)
  All in one sauce 1 Tablespoon (Ching’S Secret)
  Potato cubes 500 Gram
  Onion 1 Medium, diced
  Capsicum 1 Medium, diced
  Ginger 1 Tablespoon, chopped
  Garlic 1⁄2 Tablespoon, chopped
  Corn flour 2 Tablespoon
  Water 1⁄2 Cup (8 tbs)
  Spring onion 1 , chopped
  Oil 3 Cup (48 tbs) (For Deep Frying)
  Salt To Taste
  Pepper To Taste

Par boil the potatoes cubes and drain properly. Fry the potatoes till golden brown, strain. Heat 2 table spoons of oil in a frying pan. Add all the vegetables and stir fry them for about a minute.
Add all the sauces and mix well, add ¼ cup water and adjust the seasoning.
Mix 1 tbsp of corn flour with2 tbsp of water, add to the boiling sauce till it becomes thick. Garnish with spring onions and serve hot.
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Recipe Summary

Difficulty Level: 
Main Dish
Deep Fried
Vegetarian, Low Cholesterol
Potato, Vegetable
Potatoes in any form for you? Here is another great creation using the Ching’s sauces. Chef Vikas shows you just how to prepare a delicious serving of potatoes. Don't worry about the little use of the Hindi language in between, the recipe recap will be in English!

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Average: 4.4 (4 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1266 Calories from Fat 617

% Daily Value*

Total Fat 70 g107.5%

Saturated Fat 9.3 g46.4%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 782.2 mg32.6%

Total Carbohydrates 157 g52.2%

Dietary Fiber 18.8 g75.1%

Sugars 20.2 g

Protein 15 g30.2%

Vitamin A 16.5% Vitamin C 402.2%

Calcium 16.2% Iron 30.7%

*Based on a 2000 Calorie diet

Cantonese Potatoes With Capsicum And Onions Recipe Video