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30 min


For Boiling:

4 cup of water

1 tsp salt

2 potato / Aloo- peel & cubed

For Frying Aloo/ Potato:

½ cup Maida / plain flour

¼ cup of cornflour

½ tsp ginger garlic paste

1 tsp IWP Kashmiri red chili powder

½ tsp salt (According to taste)

2 tsp oil

½ cup of water

Oil, for frying

For Manchurian:

4 tsp oil

1 chili-slit

2 tbsp spring onion, chopped

2 clove garlic, finely chopped

½ onion, petals

½ capsicum, sliced finely

2 tbsp tomato sauce

1 tbsp vinegar

1 tbsp soy sauce

1 tbsp chili sauce

¼ tsp IWP black pepper powder

¼ tsp salt

For Corn Flour Slurry:

1 tsp cornflour

¼ cup water

How to prepare

Firstly, in a large vessel boil 4 cup water with 1 tsp salt.

Add 2 cubed potato and boil for 8 minutes or until the potatoes are half cooked.

Drain off the Aloo/potato and keep aside.

In the kadhai, heat 4 tsp oil and saute 2 clove garlic, 1 chili and 2 tbsp spring onion.

Also saute ½ capsicum and ½ onion till they shrink slightly.

Further add 2 tbsp tomato sauce, 1 tbsp vinegar, 1 tbsp soy sauce, 1 tbsp chili sauce, ¼ tsp IWP pepper powder and ¼ tsp salt.

Stir fry on high flame until the sauces are well combined.

Now prepare corn flour slurry by mixing 1 tsp cornflour with ¼ cup water.

Pour in cornflour slurry and mix until the sauce thickens and turns glossy.

Add in fried Aloo and mix gently.

Finally, serve Aloo Manchurian garnished with spring onion.

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