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Mughlai Arbi

Coloccasia cooked with fresh indian spices in mughalai style. This is a Sanjeev Kapoor exclusive recipe.

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Main Ingredients Colocassia (Arbi), Onions
Cuisine Indian
Course Main Course Vegetarian
Prep Time 16-20 minutes
Cook time 26-30 minutes
Serve 4
Taste Spicy
Level of Cooking Easy
Others Veg
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Ingredients list for Mughlai Arbi

  • 500 grams Colocassia (Arbi)
  • 3 tablespoons Onions
  • 1 large Onion
  • 1 inch piece Ginger
  • 7-8 cloves Garlic
  • 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
  • to taste Salt
  • 1 teaspoon Garam masala powder

Method

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  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

Calories 1345
Carbohydrates 133.4
Protein 37.2
Fat 73.8
Other Fiber 23.8gm
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