Mughlai Arbi

Ingredients 

• 500 grams colocassia (Arbi)
• 3 tablespoons oil + to deep fry
• 1 large onion
• 1 inch ginger piece 
• 7-8 garlic cloves 
• 1/2 cup melon seeds (magaz)
• 3/4 yogurt
• 1/2 teaspoon turmeric powder
• 1 teaspoon coriander powder
• 2 teaspoons cumin powder
• 1 teaspoon red chilli powder
• 3/4 cup tomato puree
• Salt to taste
• 1 teaspoon garam masala powder

Method

1. Peel colocassia and cut it into one inch-sized pieces. Heat sufficient oil in a kadai and deep-fry in medium hot oil till golden brown.
2. Drain onto an absorbent paper and keep aside. Peel, wash and grate onion. Peel, wash and grind ginger and garlic to a paste.
3. Grind melon seeds to a smooth paste adding water as required. Whisk yogurt. Heat three tablespoons of oil in a pan, add grated onions and cook till onions are golden brown in colour.
4. Add ginger-garlic paste and further cook for a minute. Add turmeric powder, coriander powder, cumin powder and red chilli powder. Stir and add tomato puree and yogurt. Cook till oil leaves the masala.
5. Add melon seed paste and cook for about five minutes. Keep stirring constantly. Add one cup of water, salt and fried arbi. Bring it to a boil, add garam masala powder and cook covered on low heat for ten minutes. Serve hot with paranthas.

Nutrition Info