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Amras malai aloo

Discussion in 'Cookery Contest Recipes' started by sonu_627, Dec 22, 2005.

  1. sonu_627

    sonu_627 Silver IL'ite

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    [font=Arial, Helvetica, sans-serif]Amras malai aloo

    20-25 baby potatoes
    1/3 cup ripe mango pulp
    3 tbsp oil and oil to deep fry
    2 large-sized onions (peeled)
    1/4 inch piece ginger (peeled)
    2 cloves garlic (peeled)
    1 tsp watermelon seeds (lightly roasted)
    1 tsp muskmelon seeds (lightly roasted)
    A few strands saffron
    2 tbsp fresh cream
    1 1/4 tsp caraway seeds (shahi jeera)
    6 green cardamoms
    7 cloves
    2 green chillies (slit)
    3/4 cup yogurt(whisked)
    1/4 tsp turmeric powder
    1/2 tsp red chilli powder
    1 tsp garam masala powder
    1 tsp lemon juice
    6-8 peppercorns
    Salt to taste

    Wash and scrub potatoes under running water. Prick them with a fork. Heat sufficient oil in a kadai and deep-fry the potatoes along with the skin till golden. Drain on a kitchen towel and keep 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 keep aside. Heat three tablespoons of oil in a pan, add one teaspoon of shahi jeera, four green cardamoms and four cloves. When they change colour add green chillies and onion paste and sauté for three to four minutes or till it turns golden brown.

    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. 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, peppercorns, remaining green cardamoms and remaining 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. Serve hot with parathas.
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