Aamras wale Aloo | How to make Aamras wale Aloo

By Aishwarya Lahiri Khanna  |  1st Jun 2016  |  
0 reviews Rate It!
  • Aamras wale Aloo, How to make Aamras wale Aloo
  • Prep Time

    15

    mins
  • Cook Time

    25

    mins
  • Serves

    3

    People

132

0





About Aamras wale Aloo

Baby potatoes cooked in a thick sweet ripe mango gravy, with a homemade roasted masala.

The delicious and mouthwatering Aamras wale Aloo is enjoyed by all. This dish is often prepared for special occasions including parties or festivals. Aamras wale Aloo is a good option when you want to cook something different . It is an amazing dish which is liked by people of all age groups. The flavourful ingredients are the key to the amazing taste of Aamras wale Aloo. Aishwarya Lahiri Khanna shared Aamras wale Aloo recipe which can serve 3 people. The step by step process with pictures will help you learn how to make the delicious Aamras wale Aloo. Try this delicious Aamras wale Aloo recipe at home and surprise your family and friends. You can connect with the Aishwarya Lahiri Khanna of Aamras wale Aloo by commenting on the page. In case you have any questions around the ingredients or cooking process. The Aamras wale Aloo can also be given a rating. The "What's cooking" feature can be used to share your experience when you make Aamras wale Aloo with other users

Aamras wale Aloo

Ingredients to make Aamras wale Aloo

  • 250 gm baby potatoes
  • 3/4 cup of thick and smooth mango pulp
  • 1 onion, finely chopped
  • 1 inch knob of ginger, finely chopped
  • 3/4 tsp amchoor
  • A pinch of turmeric powder
  • 1 large dry red chilli
  • Equal amounts of cumin seeds (jeera), kalonji, fenugreek seeds (methi), fennel seeds (saunf) and mustard (rai) 1 tsp
  • Salt and chilli to taste
  • 2 tbsp ghee
  • 1 green chilli, chopped (optional)
  • 1 tsp jeera

How to make Aamras wale Aloo

  1. Dry roast the spices mentioned, cool and grind to a fine powder. Store in an airtight jar.
  2. Wash and boil the potatoes with skin till they are fork tender. Let cool then peel.
  3. Pound the onion and ginger and chilli if using in a mortar and pestle till they are mixed together. This will help in releasing flavours even better.
  4. In a kadhai, heat 1 tbsp ghee. Fry the potatoes in small batches till they wrinkle and semi crisp on the outside. Prick with a fork and keep aside.
  5. Add more ghee if need be. Add the jeera. Let it pop, but not burn.
  6. Add the dry red chilli. Let it fry well to flavour the oil, then take it out and keep aside.
  7. Add the onion, ginger and mix. Fry till it begins to brown and soften.
  8. Add a pinch of salt, chilli and a tsp of the roasted masala and mix to combine well.
  9. Add the potatoes and stir well to coat it with the spice mix.
  10. In a bowl take the mango pulp and dilute it with some water. This is to prevent the pulp from getting burned or thicken too much while being cooked. Add this to the kadhai and stir well.
  11. Add the amchoor powder, and season with salt according to taste.
  12. Let the gravy thicken and cook well.
  13. Just before turning off the flame, add another spoon of the roasted masala and the fried chilli and stir it in.
  14. Take it out in your serving dish, sprinkle some more masala on top and serve with parathas, kulchas or plain steamed rice.

My Tip:

This masala can be used as a chaat masala as well.

Reviews for Aamras wale Aloo (0)