How to Make Veg Sizzler | Kung Pao Potato Sizzler Recipe | Sweet and Sour Paneer Sizzler | Varun | Rajshri Food

How to Make Kung Pao Potato Sizzler | Sizzler Recipe | Kung Pao Potato | Fried Potato Sizzler | Sizzler Noodles | Homemade Sizzler Recipe | Veg Sizzler Platter Recipe | Noodle Sizzler | Sizzler Sauce Recipe | How to Make Kung Pao Potatoes | Kung Pao Potato Gravy | Stir Fry Vegetables for Sizzler | Potato Kung Pao Style | Orange Sauce Recipe | Best Fusion Dishes | Chilli Paneer Sizzler | Fusion Food Ideas | Quick and Easy | Rajshri Food

Learn how to make Kung Pao Potato Sizzler at home with our Chef Varun Inamdar

Kung Pao Potato Sizzler Ingredients:
Introduction - 0:00

How To Stir Fry Vegetables for Sizzler - 0:59
French Beans (chopped)
Green Peas
Cauliflower (chopped)
Carrot (chopped)
Cherry Tomatoes (chopped)
Cabbage (chopped)
1 tbsp Oil
Black Pepper (crushed)
Salt (as per taste)

How To Make Kung Pao Potato Gravy - 1:52
3tbsp Oil
1 tbsp Ginger Garlic & Green Chilli (crushed)
4-5 Dried Red Chillies (fried & chopped)
1/2 cup Leeks (roundels)
2 cup Potato Cubes (fried)
1/4 Cup Fried Cashew Nuts

How To Make Slurry for Kung Pao Potato Gravy - 2:27
1/2 cup Orange Juice
1/2 tbsp Soy Sauce
Salt (as per taste)
2 tsp Corn Starch
1 tbsp White Vinegar
1 tsp Sugar
Water

How To Make Kung Pao Potato Sizzler Platter - 4:33
Cabbage Leaves
1 cup Noodles (boiled)
Dried Red Chilli (fried and chopped)
Cashew Nuts (fried)

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Host: Varun Inamdar
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About Sizzler
Sizzler, a term in India used for a type of restaurant or cuisine featuring western-style grilled meats and vegetables served on a hot iron plate.

About Kung Pao
Kung Pao (Chinese: 宫保鸡丁; pinyin: Gōngbǎo jīdīng), also transcribed Gong Bao or Kung Po, is a spicy, stir-fried Chinese dish that can be made with cubes of potatoes, peanuts, vegetables (traditionally Welsh onion only), and chili peppers. The classic dish in Sichuan cuisine originated in the Sichuan Province of south-western China and includes Sichuan peppercorns. Although the dish is found throughout China, there are regional variations that are typically less spicy than the Sichuan serving.