Aamras ke Malai Alu
Aamras ke Malai Alu
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20-25 - Baby potatoes
1/3 cup - Ripe mango pulp
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
Poke the potatoes with a fork and deep fry with their skin, until golden.
Remove and place on absorbent paper and set aside.
Grind onions into a smooth paste.
Grind ginger and garlic to a smooth paste.
Grind watermelon seeds and muskmelon seeds to a paste using little water.
Dissolve saffron in fresh cream and set aside.
Heat 3 tbsp of oil in a pan, add 1 tsp caraway seeds, 3 green cardamoms and 3 cloves.
When they change colour, add green chillies and onion paste and saute for 3-4 minutes or till it turns golden brown.
Add ginger garlic paste and saute for 2 minutes.
Add yogurt, melon seeds paste, turmeric powder, red chilli powder and stir fry till oil separates from the masala.
Add half a cup of water and mix well.
When water comes to a boil, add mango pulp, fried potatoes, salt and stir well.
In another pan, dry roast remaining shahi jeera, cloves, green cardamoms, peppercorns and grind to a powder.
Add garam masala powder, saffron dissolved in fresh cream to the gravy and simmer for a couple of minutes.
Add freshly ground masala and lemon juice and stir.
Serve hot with paranthas.
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