How to make Amras Ke Aloo -

Potatoes in ripe mango pulp and yogurt gravy

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Ripe Mango (पके हुए आम), Baby Potatoes (बेबी आलू)

Cuisine : Indian

Course : Main Course Vegetarian


You can also find more Main Course Vegetarian recipes like Mixed Vegetable Korma Methi Zunka Bharwan Parwal Aloo Gobhi ki Sabzi - SK Khazana

Amras Ke Aloo

Amras Ke Aloo Recipe Card


History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

Prep Time : 11-15 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Sweet and Sour

Ingredients for Amras Ke Aloo Recipe

  • Ripe Mango 1/3 cup

  • Baby Potatoes 20-25

  • Oil to deep fry

  • Watermelon seeds 1 teaspoon

  • Muskmelon seeds 1 teaspoon

  • Saffron (kesar) a few strands

  • Fresh cream 2 tablespoons

  • Caraway seeds (shahi jeera) 1 teaspoon

  • Green cardamoms 3-4

  • Cloves 3-4

  • Green chillies slit 2

  • Onions ground 2 large

  • Ginger paste 1/2 teaspoon

  • Garlic paste 1/2 teaspoon

  • Yogurt whisked 3/4 cup

  • Turmeric powder 1/4 teaspoon

  • Red chilli powder 1/2 teaspoon

  • Salt to taste

  • Garam masala powder 1 teaspoon

  • Lemon juice 1 teaspoon

  • Caraway seeds (shahi jeera) 1/4 teaspoon

  • Black peppercorns 6-8

  • Green cardamoms 2

  • Cloves 2-3


Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.