Amras Ke Aloo

Ingredients 

• 1/3 cup chopped  ripe mango
• 20-25 baby potatoes
• Oilto deep fry
• 1 teaspoon watermelon seeds
• 1 teaspoon muskmelon seeds
• A few saffron strands (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
•  Salt to taste
• 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

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