Aamras ke Malai Alu-Indian Recipe

  • on January 4, 2020
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Ingredients

  • 20-25 – Baby potatoes
  • 1/3 cup – Ripe mango pulp
  • Oil
  • 2 – Large onions
  • 1/4 inch piece – Ginger
  • 2 cloves – Garlic
  • 1 tsp – Watermelon seeds, roasted
  • 1 tsp – Muskmelon seeds, roasted
  • 8-10 strands – Saffron (kesar)
  • 2 tbsp – Fresh cream
  • 1.25 tsp – Caraway seeds (shahi jeera)
  • 5-6 Green cardamoms
  • 5-6 – Cloves
  • 2 – Green chillies, slit
  • 3/4 cup – Yogurt, whisked
  • 1/4 tsp – Turmeric powder
  • 1/2 tsp – Red chilli powder
  • Salt to taste
  • 1 tsp – Garam masala powder
  • 1 tsp – Lemon juice
  • 6-8 – Black peppercorns

How to Make Aamras ke Malai Alu

  • Poke the potatoes with a fork and deep fry with their skin, until golden.
  • Remove and place on absorbent paper and set aside.
  • Grind onions into a smooth paste.
  • Grind ginger and garlic to a smooth paste.
  • Grind watermelon seeds and muskmelon seeds to a paste using little water.
  • Dissolve saffron in fresh cream and set aside.
  • Heat 3 tbsp of oil in a pan, add 1 tsp caraway seeds, 3 green cardamoms and 3 cloves.
  • When they change colour, add green chillies and onion paste and saute for 3-4 minutes or till it turns golden brown.
  • Add ginger garlic paste and saute for 2 minutes.
  • Add yogurt, melon seeds paste, turmeric powder, red chilli powder and stir fry till oil separates from the masala.
  • Add half a cup of water and mix well.
  • When water comes to a boil, add mango pulp, fried potatoes, salt and stir well.
  • In another pan, dry roast remaining shahi jeera, cloves, green cardamoms, peppercorns and grind to a powder.
  • Add garam masala powder, saffron dissolved in fresh cream to the gravy and simmer for a couple of minutes.
  • Add freshly ground masala and lemon juice and stir.
  • Serve hot with paranthas.

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