Mughlai cuisine is known for it’s rich and full of flavorful delicacies. Having studied in Lucknow, I am particularly very fond of the Mughlai cuisine. Though Non-Vegetarian food is the high light of the cuisine, there are many vegetarian dishes as well which makes this cuisine one of the best in the world. Mughlai Dum Arbi is one such delicacy where taro roots are deep fried till they are golden brown. Later on, they are cooked on a low heat in a rich and creamy gravy full of nuts and spices.
Taro roots which are also known as Arbi are very salubrious. They have a significant amount of fiber plus they even contain carbohydrates. Apart from that Taro roots are full of vitamin A, C, E and iron, calcium, magnesium, phosphorous, zinc et al. So, relishing Mughlai Dum Arbi is not only going to be delicious but it will indeed be wholesome as well! Plus, the richness of all the royal ingredients such as ghee, cashew nuts, melon seeds make Mughlai Dum Arbi completely irresistible!
During those lazy and cold winter evenings, relishing Mughlai Dum Arbi and piping hot Laccha Parathas makes one feel energized and warm. Prepare luscious Mughlai Dum Arbi at home and enjoy a filling meal with your family!
Mughlai Dum Arbi
Mughlai Dum Arbi
- Arbi / Taro - 400 g
- Oil for frying
- Melon seeds - 1 tbsp
- Cashew nuts - 2 tbsp
- Browned onion - 1 cup
- Ginger - 1 inch piece
- Garlic - 4-5 cloves
- Ghee - 2 tbsp
- Green cardamom - 2-3
- Cloves - 3-4
- Curd - 1/2 cup
- Maida / All purpose flour - 1 tsp
- Coriander powder - 2 tsp
- Turmeric powder - 1/2 tsp
- Kashmiri red chili powder - 1 tsp
- Salt to taste
- Fresh cream - 2 tbsp
- Almond flakes for garnishing
Wash and peel the Arbi.
Apply oil on your palms while doing this.
Cut into medium size wedges.
Deep fry the Arbi in hot oil till they are golden brown from all the sides.
Drain on a plate lined with kitchen towel and keep aside.
Make a smooth paste of melon seeds, cashew nuts, browned onion, ginger and garlic using little water.
Heat ghee in a pan.
When the ghee is hot, add green cardamom, cloves and the masala paste.
Fry for a minute.
Whisk curd with flour, coriander powder, turmeric powder and Kashmiri red chili powder and add it in the pan.
Add 1 cup of water and salt and let the masala come to a boil.
Keep stirring continuously.
Add the deep fried Arbi in the pan.
Cover the lid of the pan tightly and cook on very low heat for 10-15 minutes.
Add fresh cream and cook for another minute.
Garnish the Mughlai Dum Arbi with golden fried onions and almond flakes.
Serve hot with Laccha Paratha or Naan.
Recipe to make Golden Fried Onions is Here.