Schezwan Aloo Soya

Ingredients

Baby Potatoes - 10
Mini Soya Chunks - 1/2 cup
Onion - 1 (chopped)
Capsicum (chopped) - 1/4 cup
Grated Ginger - 1/2 tsp
Garlic - 2 pods (finely chopped)
Tomato Sauce - 2 tbsp
Soya Sauce - 1 tsp
Red Chillies - 12
Sugar - 1/2 tsp
Corn Flour - 1 tsp
Salt - To taste
Lemon Juice - 1 tsp (optional)


Procedure

Wash and cook baby potatoes.  Peel skin once cooled.  Keep aside.  If baby potatoes are not available, use the regular potatoes and cut into pieces after boiling.

Wash the soya chunks and soak in hot water for 10-15 minutes.  Then, squeeze out the water from the soya chunks and keep aside.

Soak red chillies in hot water for 10-15 minutes and then grind to smooth paste adding enough water.

Heat oil in a pan and add grated ginger, finely chopped garlic, and chopped onions and saute till golden.

Add the ground chilli paste, tomato sauce, soya sauce, salt, and sugar.  Mix well.

Add the boiled and peeled baby potatoes and squeezed soya chunks.  Mix together well.

Add about 1/4 cup of water to infuse the sauce into the potatoes.  Allow to boil.

Mix corn flour and 2 tbsp of water and add to the gravy.  Allow to thicken to desired consistency.  I allowed to thicken it up well that it appeared as a dry fry.

Add chopped capsicum and saute for 2 minutes.  Allow the capsicum to retain its crunchiness.  Do not cook until soft.

Squeeze lemon and mix.  This step is optional.

Serve hot with fried rice or as a starter.

Notes:

The original recipe used just baby potatoes.  You can use baby potatoes, regular potatoes boiled and cut into cubes, combination of both, and/or soya chunks.  It
all depends on the availability of vegetables with you.

Adjust spiciness according to your taste.