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

• 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.