Amras Ke Malai Aloo

Ingredients 

• 20-25 baby potatoes
• 1/3 cup ripe mango pulp
• Oil to deep fry
• 2 large onions
• 1/4 inch ginger piece 
• 2 garlic cloves 
• 1 teaspoon watermelon seeds,roasted
• 1 teaspoon muskmelon seeds, roasted
• 8-10 saffron (kesar) strands
• 2 tablespoons fresh cream
• 1 teaspoon caraway seeds (shahi jeera)
• 3-4 green cardamoms
• 3-4 cloves
• 2 green chillies, slit
• 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 them along with the skin till golden.
2. Remove and place on an absorbent paper. Set aside. Grind onions into a smooth paste.
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.
4. Heat three tablespoons of oil in a pan, add one teaspoon caraway seeds, three green cardamoms and three cloves.
5. When they change colour add green chillies and onion paste and sauté for three to four minutes or till it turns golden brown.
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.
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.
8. In another pan dry roast remaining shahi jeera, cloves, green cardamoms and peppercorns and grind to a powder.
9. Add garam masala powder, saffron dissolved in fresh cream to the gravy and simmer for a couple of minutes.
10. Adjust seasoning. Add freshly ground masala and lemon juice and stir. Serve hot with paranthas.

Nutrition Info