Aamras ke Malai Alu

Recipe by
Total Time:
45-60 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Saute Recipe
Difficulty: Medium

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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.

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