Mughlai Dum Arbi

Mughlai Dum Arbi

Course: Vegetarian Main Course
Cuisine: Indian
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Servings: 4
Author: Neha Mathur
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Ingredients

  • 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

Instructions

  1. Wash and peel the Arbi.
  2. Apply oil on your palms while doing this.
  3. Cut into medium size wedges.
  4. Deep fry the Arbi in hot oil till they are golden brown from all the sides.
  5. Drain on a plate lined with kitchen towel and keep aside.
  6. Make a smooth paste of melon seeds, cashew nuts, browned onion, ginger and garlic using little water.
  7. Heat ghee in a pan.
  8. When the ghee is hot, add green cardamom, cloves and the masala paste.
  9. Fry for a minute.
  10. Whisk curd with flour, coriander powder, turmeric powder and Kashmiri red chili powder and add it in the pan.
  11. Add 1 cup of water and salt and let the masala come to a boil.
  12. Keep stirring continuously.
  13. Add the deep fried Arbi in the pan.
  14. Cover the lid of the pan tightly and cook on very low heat for 10-15 minutes.
  15. Add fresh cream and cook for another minute.
  16. Garnish the Mughlai Dum Arbi with golden fried onions and almond flakes.
  17. Serve hot with Laccha Paratha or Naan.