Arbi Makhani

Arbi Makhani

Arbi Makhani

  • Servings: 4
  • Difficulty: Average
  • Print


  • 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


  1. Boil arbi, clean and cut each into 4 pieces lenghtwise. 
  2. Add a little oil in a frying pan and fry the wedges till brown. 
  3. In a separate pan heat the ghee, add garlic and onion and sauté till light brown. 
  4. Add tomato puree and sauté till it starts leaving oil
  5. Add turmeric, chilli powder and mix well.
  6. 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.
  7. Add the butter and lemon juice and mix well. 
  8. Add the fried arbi and simmer till oil surfaces. 
  9. Garnish with cream and fresh coriander leaves.

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