Ingredients: grams Colocasia root (Arbi) - skin peeled, Cardamom (Elaichi) Pods/Seeds, Cloves (Laung), teaspoon Coriander Powder (Dhania), teaspoon Red Chilli powder, teaspoon Garam masala powder, teaspoon Turmeric powder (Haldi), cup Fresh cream, cup Curd (Dahi / Yogurt), - to taste, - for cooking, Onion - sliced and fried till golden brown, tablespoon Poppy seeds - soaked in warm water, Cashew nuts - soaked in warm water, inch Ginger - chopped, cloves Garlic - chopped, Vegetarian diet
Instructions: To begin making the Mughlai Dum Arbi Recipe, we will first peel the skin of the Arbi and cut them into half and set aside.Place a Kadai on medium heat and add some ghee. Add Arbi and keep roasting them till they turn golden brown and become soft. Take them out and drain it over a paper napkin.In the same kadai, add sliced onions and two teaspoons of oil and saute until they turn golden brown. Turn off the heat.Drain the water from the soaked poppy seeds and soaked cashew nuts.In a mixer, add the poppy seeds, browned onion, cashew nuts, ginger and garlic and add a little water and grind into a smooth paste.On a medium heat, on a heavy bottomed kadai, add some ghee and add green cardamom and cloves and allow it to roast for few seconds.Add in the ground paste and saute for few minutes, after it is done you can add curd and add turmeric powder, coriander powder, red chili powder and garam masala powder and stir well until the masala comes together.Add the roasted arbi, salt to taste and cream at the end and give it a stir. Close the pan and cook for 10 more minutes and serve hot with nuts and raisins as your garnish. Serve the Mughlai Dum Arbi Recipe along with Garlic Naan, Dahi Ke Kebab by the side to enjoy your special lunch on your weekday.