Sunday, May 5, 2013

Aamras ke Aaloo ( baby potatoes in mango purée and raw mango sauce)


This is a recipe by Chef Kunal Kapoor of Master Chef India (3).  He demonstrated it in one of the episodes. The only changes I have made are : I have increased the quantity of potatoes from 1 cup to 2 cups. He used larger of the baby potatoes (12-15) , while I had very small baby potatoes so 12-15 didn't seem enough. 
Since I increased the quantity of potatoes I also increase the quantity of mango pulp and spices accordingly.

















Ingredients :
Raw mango                 1 cup ( finely cubed)
Oil                              2 tbsp
Red chilly                   1 no.
Mustard seeds.            1 tsp
Asafoetida.                 a pinch
Ginger grated              1 tsp
Green chilly                1 finely chopped 
Curry leaves                10-15 
Baby potatoes.            2 cups
Turmeric pd                1/2 tsp
Coriander pd               1 tbsp
Red chilly pd               1  1/2 tsp
Pepper pd                   a pinch
Roasted cumin pd.       1 tsp
Salt                            to taste
Black salt                    a big pinch
Mango purée.              1/2 cup
Water                         4 tbsp+ 1/4 cup
Chopped coriander.     1 tbsp

Method :
  1. Wash and boil baby potatoes. Peel and toss them with 1/2 a tsp of salt while they are still warm.
  2. Heat oil in a non stick pan.
  3. Crackle mustard seeds,  add asafoetida , whole  red chilly, curry leaves, green chilly  and raw mango . 
  4. Mix well and cook uncovered for 2-3 minutes.
  5. Now add red chilly pd, turmeric pd, coriander pd, pepper pd and ginger.
  6. Add 4 tbsp of water , mix and cook for a minute to let the flavours blend properly.
  7. Now add salt, roasted cumin pd, black salt, mango pulp and 1/4 cup water . Cook till it thickens .
  8. Garnish with chopped coriander.
  9. The sauce has to be thick to  be able to coat the potatoes.
  10. Serve hot with rice or an Indian bread of your choice.


Note : Pre- requisites for the dish -- Raw mango should be really sour and mango pulp should be sweet. 
You can also use frozen pulp.