Potato Manchurian Recipe | Masala Mornings | Masala TV | Shireen Anwar | Chinese Food

Potato Manchurian is the ideal dish to make when you are craving for Chinese food. Watch this Masala TV video to learn how to make Potato Manchurian , Potato Nuggets , Prawns Potato Gravy and Shahi Aalu Ki Kheer Recipes. This show of Masala Mornings with Chef Shireen Anwar aired on 13 August 2021. If you enjoy cooking Pakistani food and are looking for recipes, videos of LIVE shows, totkas, and other food stories in both Urdu and English, subscribe to this YouTube channel @ https://bit.ly/3ac5djo or go to our website: https://www.masala.tv/ #MasalaTV #Food #MasalaRecipes #Recipe #EveningWithShireen #ShireenAnwar#Dawat #AbidaBaloch #Lazzat #SaminaJalil #FlameOnHai #IrfanWasti #Tarka #RidaAftab #MehboobsKitchen #MehboobKhan #FoodDiaries #ZarnakSidhwa #Breakfast #Dinner #Lunch #Chef #Cooking#Baking #Eating #KarachiFood #FastFood #DesiFood Potato Manchurian: Ingredients for potato Potatoes boiled ½ kg Other ingredients Flour ½ cup Corn flour ¼ cup Rice flour 2 tbsp Ginger garlic paste 1 tsp Chili powder 1 tsp Salt 1 tsp Orange red color 1 pinch Vinegar 2 tbsp Black pepper ½ tsp For sauce: Oil ¼ cup Chopped garlic 1 tbsp Onion chopped 1 cup Capsicum 1 julienne Red bell pepper 1 julienne Green chili sauce 2 tbsp Soy sauce 1 tbsp Red chili sauce 2 tbsp Vinegar 1 tbsp Schezwan sauce 1 tbsp Ketchup 2 tbsp Spring onion leaves for garnishing Method In a bowl add ½ cup flour corn flour, rice flour, chili powder, salt, pinch of color, add water to make a thick batter, add potato cubes to it, mix well, and deep fry, remove, refry once again all together on high flame. In a pan add oil, fry chopped garlic light golden, add onion chopped, red bell pepper, all the sauces and seasonings, add fried potatoes, toss well, remove, serve garnished with spring onion leaves and coriander leaves. Potato Nuggets: Ingredients Tikka boti ½ packet Potatoes peeled boiled ½ kg grated Crushed red pepper 1 tsp Mixed herbs ½ tsp Salt ½ tsp Chaat masala ½ tsp Garlic powder ½ tsp Ginger powder ½ tsp Black pepper ½ tsp Green chili sauce 1 tbsp Coriander leaves 2 tbsp Corn flour 4 tbsp Noodles crushed 2 packets Flour as required Method Heat oil fry tikka boti set aside . In a bowl take the maggie masala sachet with half cup flour, mix well, add in water to make into a thick batter, grease your hands with oil, take some dough, roll it on a chopping board, flatten it, cut into any shape you want your nuggets to be. Take each nugget, dip into the flour batter, coat in tiny noodle mixture, deep fry on medium heat until golden, remove from oil, serve with ketchup. Prawns Potato Gravy: Ingredients Prawns ½ kg (de-veined) Coriander leaves ½ cup Garlic crushed 1 tbsp Green chilies 4 Onion chopped 1 cup Tomatoes chopped 2 Oil ½ cup Fenugreek seeds ½ tsp Onion 1 small chopped Potatoes 2 cut into cubes Salt 1 tsp Turmeric ¼ tsp Chili powder 1 ½ tsp heaped Coriander powder 1 ½ tsp Water ½ cup Tamarind pulp ¼ cup Coriander leaves chopped 2 tbsp Curry leaves 15 Method In a blender blend together coriander leaves, garlic, green chilies, tomatoes, chopped onion, grind to a fine paste. Heat oil, add fenugreek seeds, curry leaves, 1 small onion chopped, fry onion till light golden, add cubes of potatoes, fry aalu for 5 mins, add ½ cup water, cover and cook till potatoes nearly done, add prawns with the blended masala, cook nicely till oil comes on top, add dry spices, fry well, add half cup water for gravy, cover and cook till potatoes and prawns done. Lastly add tamarind pulp, chopped coriander, remove and serve with boiled rice. Shahi Aalu Ki Kheer: Ingredients Potatoes boiled grated 2 Milk powder 3 tbsp Milk 5 cups Cardamom powder 1 tsp Condensed milk 1 cup Whole dried milk (mashed) ½ cup Cream 4 tbsp Almonds and pistachio for garnishing Sterling Silver leaves for garnishing Clay bowls for serving Method Peel and boil potatoes, grate, boil milk, add in boiled grated potatoes, when milk boiling, add cardamom powder, cook till thick using a whisk, add in khoya, whisk well, add condensed milk, remove and cool. Lastly add cream, mix all, put in small bowls, serve garnished with almonds and pistachio, chandi ka warq, serve cold.