How to make Mughlai Arbi -
Coloccasia cooked with fresh indian spices in mughalai style.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Colocassia (Arbi) (अर्बी ), Onions (प्याज़ )
Cuisine : Indian
Course : Main Course Vegetarian
For more recipes related to Mughlai Arbi checkout Khatti Arbi, Dabi Arbi Ka Salan, Khatti Arbi ka Salan, Arbi ki Kadhi - SK Khazana . You can also find more Main Course Vegetarian recipes like Vegetable Crispy Sorshe Diye Kundri Methi Chole Khatti Arbi ka Salan
Mughlai Arbi Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Prep Time : 16-20 minutes
Cook time : 26-30 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Spicy
Ingredients for Mughlai Arbi Recipe
Colocassia (Arbi) 500 grams
Onions 3 tablespoons
Onion 1 large
Ginger 1 inch piece
Garlic 7-8 cloves
Melon seeds (magaz) 1/2 cup
Yogurt 3/4
Turmeric powder 1/2 teaspoon
Coriander powder 1 teaspoon
Cumin powder 2 teaspoons
Red chilli powder 1 teaspoon
Tomato puree 3/4 cup
Salt to taste
Garam masala powder 1 teaspoon
Method
Step 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.
Step 2
Drain onto an absorbent paper and keep aside. Peel, wash and grate onion. Peel, wash and grind ginger and garlic to a paste.
Step 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.
Step 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.
Step 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 Kcal
Carbohydrates : 133.4 gm
Protein : 37.2 gm
Fat : 73.8 gm
Other : 23.8gm
Most Visited Recipes
Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
