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Aamras ke Malai Alu Recipe

Aamras ke Malai Alu is a popular Indian Side Dish
Author :
 
On :
Friday, 24 March, 2017
Category :
Vegetarian Recipe
Course :
Side Dish Recipe
Cuisine :
Indian Recipe
Technique :
Saute Recipe
Difficulty :
Medium
Servings :
Serves 4
RATINGs :
Rated 3 based on 100 votes
3

Ingredients

  • 20-25 - Baby Potatoes
  • 1/3 cup - Ripe Mango pulp
  • Oil
  • 2 - Large Onions
  • 1/4 inch piece - Ginger
  • 2 Cloves - Garlic
  • 1 tsp - Watermelon seeds, roasted
  • 1 tsp - Muskmelon seeds, roasted
  • 8-10 strands - Saffron (kesar)
  • 2 tbsp - Fresh Cream
  • 1.25 tsp - Caraway seeds (shahi jeera)
  • 5-6 Green Cardamoms
  • 5-6 - Cloves
  • 2 - Green chillies, slit
  • 3/4 cup - Yogurt, whisked
  • 1/4 tsp - Turmeric powder
  • 1/2 tsp - Red Chilli powder
  • Salt to taste
  • 1 tsp - Garam Masala powder
  • 1 tsp - Lemon juice
  • 6-8 - Black Peppercorns
  • How to Make Aamras ke Malai Alu:

    1. Poke the potatoes with a fork and deep fry with their skin, until golden.
    2. Remove and place on absorbent paper and set aside.
    3. Grind onions into a smooth paste.
    4. Grind ginger and garlic to a smooth paste.
    5. Grind watermelon seeds and muskmelon seeds to a paste using little water.
    6. Dissolve saffron in fresh cream and set aside.
    7. Heat 3 tbsp of oil in a pan, add 1 tsp caraway seeds, 3 green cardamoms and 3 cloves.
    8. When they change colour, add green chillies and onion paste and saute for 3-4 minutes or till it turns golden brown.
    9. Add ginger garlic paste and saute for 2 minutes.
    10. Add yogurt, melon seeds paste, turmeric powder, red chilli powder and stir fry till oil separates from the masala.
    11. Add half a cup of water and mix well.
    12. When water comes to a boil, add mango pulp, fried potatoes, salt and stir well.
    13. In another pan, dry roast remaining shahi jeera, cloves, green cardamoms, peppercorns and grind to a powder.
    14. Add garam masala powder, saffron dissolved in fresh cream to the gravy and simmer for a couple of minutes.
    15. Add freshly ground masala and lemon juice and stir.
    16. Serve hot with paranthas.




     

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