How to make Amras Ke Aloo -
Potatoes in ripe mango pulp and yogurt gravy
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 Pistewali Gobhi Babycorn in Hot Garlic Sauce Chana Hara Masala Dahiwale Babycorn and Mushroom
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
Method
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.
Nutrition Info
Calories : 360.21 Kcal
Carbohydrates : 47.61 gm
Protein : 5.727 gm
Fat : 13.262 gm
Other : 1.256
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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.
