How to make Amras Ke Malai Aloo -

Deep fried baby potatoes in mango flavoured gravy.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

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

Cuisine : Indian

Course : Main Course Vegetarian

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For more recipes related to Amras Ke Malai Aloo checkout Achari Aloo, Baby Potatoes In Spicy Yogurt Gravy, Chutneywale Aloo, Aloo Pyaaz Tamatar . You can also find more Main Course Vegetarian recipes like Paneer Capsicum Valtande Kosamalli Gobhi Tak-A-Tak Stir Fried Brinjals and Mushrooms

Amras Ke Malai Aloo

Amras Ke Malai Aloo Recipe Card

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Hindi: Aloo

Why is it that when you are stuck at “what should we cook today” the answer is always “make some aloo!” Potatoes are like this…extremely popular and have multipurpose usage.

And did you always think that eating a potato will make you fat?
Well, don’t – it is a surprising source of vitamin C and provides useful amounts of starch, thiamine and niacin and around a hundred grams will provide about eighty calories.
Little did you know!

 

Prep Time : 26-30 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Tangy

Ingredients for Amras Ke Malai Aloo Recipe

  • Baby Potatoes 20-25

  • Ripe Mango Pulp 1/3 cup

  • Oil to deepfry

  • Onions 2 large

  • Ginger 1/4 inch piece

  • Garlic 2 cloves

  • Watermelon seeds roasted 1 teaspoon

  • Muskmelon seeds roasted 1 teaspoon

  • Saffron (kesar) 8-10

  • Fresh cream 2 tablespoons

  • Caraway seeds (shahi jeera) 1 teaspoon

  • Green cardamoms 3-4

  • Cloves 3-4

  • Green chillies slit 2

  • 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

Method

Step 1

Wash and scrub potatoes under running water. Prick them with a fork Heat sufficient oil in a kadai and deep-fry them along with the skin till golden.

Step 2

Remove and place on an absorbent paper. Set aside. Grind onions into a smooth paste.

Step 3

Grind ginger and garlic to a smooth paste. Grind watermelon seeds and muskmelon seeds to a paste using a little water. Dissolve saffron in fresh cream and set aside.

Step 4

Heat three tablespoons of oil in a pan, add one teaspoon caraway seeds, three green cardamoms and three cloves.

Step 5

When they change colour add green chillies and onion paste and sauté for three to four minutes or till it turns golden brown.

Step 6

Add ginger-garlic paste and sauté for two minutes. Add yogurt, melon seeds paste, turmeric powder, red chilli powder and stir-fry till oil separates from the masala.

Step 7

Add half a cup of water and mix well. When water comes to a boil add mango pulp, fried potatoes and salt. Stir well.

Step 8

In another pan dry roast remaining shahi jeera, cloves, green cardamoms and peppercorns and grind to a powder.

Step 9

Add garam masala powder, saffron dissolved in fresh cream to the gravy and simmer for a couple of minutes.

Step 10

Adjust seasoning. Add freshly ground masala and lemon juice and stir. Serve hot with paranthas.

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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 www.sanjeevkapoor.com 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.