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Aamras ke malai aloo
Category : Mango, Meghalaya, Seasonal recipes
Servings : 4
Time Taken : 45-60 mins
Rating :
Method
- 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.
- Remove and place on absorbent paper. 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 a little water.
- Dissolve saffron in fresh cream and set aside.
- Heat three tablespoons of oil in a pan, add one teaspoon caraway seeds, three green cardamoms and three cloves.
- When they change colour add green chillies and onion paste and saute for three to four minutes or till it turns golden brown.
- Add ginger-garlic paste and saute for two 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 and salt. Stir well.
- In another pan dry roast remaining shahi jeera, cloves, green cardamoms and 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. Adjust seasoning.
- Add freshly ground masala and lemon juice and stir.
- Serve hot with paranthas.
Ingredients:
20-25 - baby potatoes
1/3 cup - ripe mango pulp
Oil to deep fry + 3 tbsp
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 tsp - caraway seeds (shahi jeera)
3-4 - green cardamoms
3-4 - 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
1/4 tsp - caraway seeds (shahi jeera)
6-8 - black peppercorns
2 - green cardamom
2-3 - cloves
20-25 - baby potatoes
1/3 cup - ripe mango pulp
Oil to deep fry + 3 tbsp
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 tsp - caraway seeds (shahi jeera)
3-4 - green cardamoms
3-4 - 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
1/4 tsp - caraway seeds (shahi jeera)
6-8 - black peppercorns
2 - green cardamom
2-3 - cloves
If you have a query about this recipe or would like us to clarify your cookery-related doubts, submit it here with recipe title.
RECIPES BY NITHYA ASHOK
