Friday, November 26, 2010

Amras ke Malai Aloo/ Deep Fried Baby Potatos In Mango Flavored gravy

Potato's are my absolute favorite ,I can eat them everyday and never get tired of them. I always make sure I  never run out of potato's .  This is one vegetable I am well stocked with . I can fix so many quick recipes with potato's and all  these  top mine & my families favorite food list .

This recipe is the master of all potato recipes for me and for everyone who tried this in my house for the first time. It is a combination of many great flavors- mango, fresh cream,kesar,lemon and watermelon & musk melon seeds powdered.The gravy is rich and tastes like no other,I can bet you on this one:)

This is a Sanjeev Kapoor recipe and I can vouch that Sanjeev kapoor's recipes are always fantastic to say the least :)

Preparation Time: 30 minutes
Cooking Time: 20-25 minutes
serves: 4

Baby potato's- 10-15
Ripe Mango Pulp: 1/3 cup
Oil to deep fry and 3 tbsp
Onions: 1 large about 1/2 a pound
Ginger: 1/4 inch piece
Garlic: 2 cloves
Water melon seeds: 1 tsp
Musk melon Seeds Roasted: 1 tsp
saffron: 8-10 strands
Fresh Cream: 2 tbsp
Caraway Seeds/Shahi Jeera: 1 tsp
Green cardamoms: 4
Cloves: 4
Green Chilli's slit: 2
Yogurt whisked: 3/4 cup
Salt to taste
Garam masala: 1 tsp
Lemon Juice: 1 tsp
Caraway Seeds: 1/4 tsp
Black peppercorns: 8
Green cardamoms: 2
Cloves: 2

Wash and scrub potato's under running water. Prick them with a fork and deep fry them till well cooked.Remove & put them on paper towel to absorb the excess oil.

Grind ginger and garlic to a paste and also grind the onions to a paste. Grind water melon & musk melon seeds to a paste using very little water.

Dissolve saffron in fresh cream and set aside. Heat 3 tbsp oil and when hot add 2 cardamoms and 2 cloves and 1 tsp caraway seeds. When these change color add green chilli's and onion paste and cook till golden brown. Add ginger garlic paste and saute for 3 minutes.Add yogurt ,melon seeds & water melon seeds paste ,red chilli powder,turmeric powder and cook till oil separates from the masala. Add half a cup of water and let it come to a boil.

Now add ripe mango pulp,fried potato and salt. Stir well.
In another pan dry roast remaining shahi jeera, green cardamom,peppercorns & cloves and grind them and add them to the potato gravy. Now add saffron dissolved in fresh cream to this gravy and squeeze lemon and serve with hot paranthas :)

baby potato's deep fried

Onion,water melon & musk melon seeds paste with dry spices


  1. Unique and creative

  2. wow wonderful recipe... looking yummy...

  3. Yesss...Sanjeev`s recipes r d best!! Love ur space n nw ur happy follower!!

  4. this is one rocking recipe---love it :)

  5. Hy Kavitha,
    First time here..awesome space you have..lovely recipe collection..
    Am your new follower now..
    Do drop in at my space sometime..
    Tasty Appetite

  6. loved the way u retained the skin...beautiful preparation.

  7. Looks too good Kavi, i loved the combo..Very unique preparation..

  8. What a fabulous recipe. The potatoes look delicious and I can see why they are a favorite in your home. I hope you are having a great day. Blessings...Mary

  9. First time here and i loved Kavita's kitchen. Saw many of your recipes today n loved the taro recipes , the biscotti and this aamras ke alu .

  10. This is a super delicious recipe..nice combo,mouthwatering

  11. Yummy love all the different flavors added for the gravy.

  12. I absolutely admire Sanjeev kapoor myself..Potato is a favorite in my household too, it is such a versatile ingredient,very nice recipe n perfectly recreated.This goes to my "must make" list :)

    US Masala

  13. that gravy looks so fabulous..


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