Halwai September 3, 2019

Ingredients:

• 20-25 – Baby Potatoes
• 1/3 cup – Ripe Mango pulp
• Oil
• 2 – Large Onions
• 1/4 inch piece – Ginger
• 2 Cloves – Garlic
• 1 tsp – Watermelon seeds, roasted
• 1 tsp – Muskmelon seeds, roasted
• 8-10 strands – Saffron (kesar)
• 2 tbsp – Fresh Cream
• 1.25 tsp – Caraway seeds (shahi jeera)
• 5-6 Green Cardamoms
• 5-6 – Cloves
• 2 – Green chillies, slit
• 3/4 cup – Yogurt, whisked
• 1/4 tsp – Turmeric powder
• 1/2 tsp – Red Chilli powder
• Salt to taste
• 1 tsp – Garam Masala powder
• 1 tsp – Lemon juice
• 6-8 – Black Peppercorns

Method:

  1. Poke the potatoes with a fork and deep fry with their skin, until golden.
  2. Remove and place on absorbent paper and set aside.
  3. Grind onions into a smooth paste.
  4. Grind ginger and garlic to a smooth paste.
  5. Grind watermelon seeds and muskmelon seeds to a paste using little water.
  6. Dissolve saffron in fresh cream and set aside.
  7. Heat 3 tbsp of oil in a pan, add 1 tsp caraway seeds, 3 green cardamoms and 3 cloves.
  8. When they change colour, add green chillies and onion paste and saute for 3-4 minutes or till it turns golden brown.
  9. Add ginger garlic paste and saute for 2 minutes.
  10. Add yogurt, melon seeds paste, turmeric powder, red chilli powder and stir fry till oil separates from the masala.
  11. Add half a cup of water and mix well.
  12. When water comes to a boil, add mango pulp, fried potatoes, salt and stir well.
  13. In another pan, dry roast remaining shahi jeera, cloves, green cardamoms, peppercorns and grind to a powder.
  14. Add garam masala powder, saffron dissolved in fresh cream to the gravy and simmer for a couple of minutes.
  15. Add freshly ground masala and lemon juice and stir.
  16. Serve hot with paranthas.

Recipe courtesy of Nithya Ashok