Amras ke malai aloo

•Baby potatoes………………………………. 20-25

•Oil………………………………………….. 3 tbsp + to deep fry

•Green chilies………………………………. 2

•Ginger………………………………………¼ inch piece

•Watermelon seeds………………………….. 1 tsp

•Muskmelon seeds……………………………1 tsp

•Yogurt………………………………………. ¾ cup

•Saffron…………………… ………………. a few strands.

•Fresh cream…………………………………. 2 tbsp

•Caraway seeds (shahi jeera)…………………1 tsp

•Gre n cardamoms……………………………. 3-4

•Cloves…………………………………………3-4

•Turmeric powder………………………………¼ tsp

•Red chili powder……………………………... ½ tsp

•Ripe mango pulp………………………………1/3 cup

•Salt…………………………………………….. To taste

•Garam masala powder…………………………1 tsp

•Caraway seeds (shahi jeera)……………………¼ tsp

•Green cardamoms……………………………… 2

•Peppercorns………………………… ……….. 6-8

•Cloves…………………………………………... 2-3

1.Wash and scrub potatoes under running water. Prick them with a fork.

2.Heat sufficient oil in a kadai and deep-fry them along with the skin till golden. Drain on a kitchen towel and keep aside.

3.Remove stems, wash and slit green chilies. Peel, wash and grind ginger to a smooth paste. Lightly roast watermelon seeds and muskmelon seeds and grind to a paste using a little water. In a bowl whisk yogurt and keep aside. Dissolve saffron in fresh cream and keep aside.

4.Heat three tablespoons of oil in a pan, add shahi jeera, green cardamoms, and cloves. When they change color add green chilies and sauté for three to four minutes.

5.Add ginger paste and sauté for two minutes. Add yogurt, melon seds paste, turmeric powder, red chili powder and stir-fry till oil separates from the masala. Add half a cup of water and mix well.

6.When water comes to a boil add mango pulp, fried potatoes and salt. Stir well.

7.In another pan roast shahi jeera, peppercorns, green cardamoms and cloves and grind to a powder.

8.Add garam masala powder, saffron dissolved in fresh cream to the gravy and simmer for a couple of minutes. Adjust seasoning.

9.Add freshly ground masala and lemon juice and stir. Serve hot with parathas.