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Amras Ke Aloo

Potatoes in ripe mango pulp and yogurt gravy This is a Sanjeev Kapoor exclusive recipe.

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Main Ingredients Ripe Mango, Baby Potatoes
Cuisine Indian
Course Main Course Vegetarian
Prep Time 11-15 minutes
Cook time 26-30 minutes
Serve 4
Taste Sweet and Sour
Level of Cooking Moderate
Others Veg
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Ingredients list for Amras Ke Aloo

  • 1/3 cup Ripe Mango
  • 20-25 Baby Potatoes
  • to deep fry Oil
  • 1 teaspoon Watermelon seeds
  • 1 teaspoon Muskmelon seeds
  • a few strands Saffron (kesar)
  • 2 tablespoons Fresh cream
  • 1 teaspoon Caraway seeds (shahi jeera)
  • 3-4 Green cardamoms
  • 3-4 Cloves
  • 2 Green chillies slit
  • 2 large Onions ground
  • 1/2 teaspoon Ginger paste
  • 1/2 teaspoon Garlic paste
  • 3/4 cup Yogurt whisked
  • 1/4 teaspoon Turmeric powder
  • 1/2 teaspoon Red chilli powder
  • to taste Salt
  • 1 teaspoon Garam masala powder
  • 1 teaspoon Lemon juice
  • 1/4 teaspoon Caraway seeds (shahi jeera)
  • 6-8 Black peppercorns
  • 2 Green cardamoms
  • 2-3 Cloves

Method

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  1. Wash and scrub potatoes under running water. Prick them with a fork. Heat sufficient oil in a kadai and deep fry potatoes along with the skin till golden.
  2. Drain on a kitchen towel and keep aside. Lightly roast watermelon seeds and muskmelon seeds and grind it to a paste using a little water. Dissolve saffron in fresh cream and keep aside.
  3. Heat three tablespoons of oil in a pan, add one teaspoon of shahi jeera, green cardamoms and cloves. When they change colour add green chillies and onion paste and sauté for three to four minutes or till it turns golden brown.
  4. Add ginger paste and garlic paste and sauté for two minutes. Add whisked yogurt, ground melon seeds paste, turmeric powder, red chilli powder and stir-fry till the oil leaves the masala. Add half a cup of water and mix well.
  5. When the mixture comes to a boil add mango pulp, fried potatoes and salt. Stir well. In another pan dry roast one-fourth teaspoon of shahi jeera, peppercorns, green cardamoms and cloves and grind to a powder. Add garam masala powder, saffron dissolved in fresh cream to the gravy and simmer for a couple of minutes. Adjust seasoning. Add freshly ground masala and lemon juice and stir.

Nutrition Info

Calories 360.21
Carbohydrates 47.61
Protein 5.727
Fat 13.262
Other Fiber 1.256
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