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| Main ingredients | Colocassia (arbi), Yogurt, Cumin powder, Green cardamoms, Boiled onion paste, Ginger-garlic paste, Poppy seed paste, Coriander powder, Nutmeg powder, Garam masala powder, Fresh cream |
| Cuisine | Indian |
| Course | Main course vegetarian |
| Prep time | 15-20 minutes |
| Cook time | 40-45 minutes |
| Serve | 4 |
| Taste | Mild |
| Level of cooking | Easy |
| Others | Vegetarian |
Ingredients
- 700 grams colocassia (arbi), peeled and cut into cubes
- 4 tablespoons oil + for deep frying
- 2 cups yogurt
- ½ teaspoon red chilli powder
- 1 teaspoon cumin powder
- ½ teaspoon turmeric powder
- 4–6 green cardamoms
- 1 cup boiled onion paste
- 1 tablespoon ginger-garlic paste
- 3 tablespoons poppy seeds (khus khus) paste
- 1 teaspoon coriander powder
- ¼ teaspoon nutmeg powder
- ½ teaspoon garam masala powder
- Salt to taste
- Whole wheat dough for sealing
- ¼ cup fresh cream
- 1 green chilli, slit for garnish
- A few ginger strips for garnish
Method
- Heat sufficient oil in a kadai, add colocassia cubes and deep-fry till golden and crisp. Drain on absorbent paper.
- Take yogurt in a bowl, add red chilli powder, cumin powder and turmeric powder and whisk well.
- Heat 4 tablespoons of oil in a degchi, add green cardamoms and saute till fragrant. Add boiled onion puree, mix and sauté till light golden. Add ginger-garlic paste and mix well and saute for 1-2 minutes. Add poppy seed paste, mix and saute for 1 minute.
- Add yogurt mixture and coriander powder, mix well and bring the mixture to a boil. Add fried colocassia, nutmeg powder, garam masala powder and salt and mix well.
- Reduce heat, cover with the lid and seal with whole wheat dough. Keep a heavy object over the lid and cook for 20-25 minutes. Switch the heat off and remove the lid. Place the degchi back on heat and add fresh cream and mix till well combined.
- Transfer into a serving bowl, garnish with slit green chilli and ginger strips and serve hot.
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