Schezwan Baby Potatoes gravy recipe - Side dish for fried rice and noodles - Simple vegetarian gravy for fried rice or noodles

When I saw Schezwan baby potato gravy recipe at Rak's Place I liked it. I have done with cauliflower before but not with potatoes. I bookmarked it to try when I was making fried rice next time. I made few modification to the recipe. It came out pretty well. Even though our family is not big on potatoes they liked it. I also don't prefer deep fried so I have boiled the potatoes.

Baby potatoes - 15
Onion - 1 (I have used white. I like white in Chinese dishes. If don't have white you can use the normal onion)
Garlic - 7-9 pods (chopped finely)
Tomatoes - 2
Red chillies - 2 (for tempering)
Red chillies - 15
Corn flour - 1 teaspoon
Soya sauce - 3 teaspoons
Sugar - 1 teaspoon
Spring onion - 4 tablespoon (finely chopped)
Pepper - 1/2 teaspoon
Vinegar - 1 teaspoon
Salt to taste
Oil - 1 tablespoon (I have used sesame oil)


Peel the skin of potatoes and cook it. I have pressure cooked till one whistle
Soak the red chillies and grind to paste. Keep it aside. 
Heat 2 teaspoon of oil in a pan. When it is hot add onion and fry till slight brown color. Add tomatoes and fry till mushy. Switch it off and when it is cool down grind to smooth paste. Keep it aside
Now heat rest of the oil in the pan. Add broken 2 red chillies, garlic and fry till they are slight brown. Add Grinded Onion tomatoes, Red chillies. Mix well. Add Pepper, vinegar, soya sauce, sugar and mix well. Add Boiled potatoes. Add enough water and required salt. Mix well. Let it boil. Mix corn flour in the water and add it to the gravy. Cook it till the mixture is thick. Finally add spring onion and mix well. Switch it off
Serve hot