
Arbi Makhani
Ingredients
- 200 gms. Arbi (Taro root/Colacasia root/Ghuiya)
- 2 tbsp. tomato paste or 5 tbsp. tomato puree
- 2 heaped tbsp. cashewnuts, made into a paste
- 1 medium onion
- 3 cloves garlic, chopped
- 1 tbsp. lemon juice (omit lemon juice if using tomato paste)
- 1 tsp. red chilli powder
- ¼ tsp. turmeric powder
- ½ tsp. garam masala powder
- ½ tsp. cumin powder
- 1 tbsp. Kasoori methi (optional)
- 1 tbsp. ghee
- 1 to 2 tbsp. butter
- 1 to 2 tbsp. fresh cream (optional)
- Coriander leaves to garnish
- Salt to taste
Method
- Boil arbi, clean and cut each into 4 pieces lenghtwise.
- Add a little oil in a frying pan and fry the wedges till brown.
- In a separate pan heat the ghee, add garlic and onion and sauté till light brown.
- Add tomato puree and sauté till it starts leaving oil
- Add turmeric, chilli powder and mix well.
- Add the cashewnut paste, cumin powder, kasoori methi and cook the gravy for 5 minutes adding water if required to make the gravy as per your desired consistency.
- Add the butter and lemon juice and mix well.
- Add the fried arbi and simmer till oil surfaces.
- Garnish with cream and fresh coriander leaves.
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