Lunch

Dum Ki Arbi

INGREDIENTS

250 gms Colocasia (Arbi)
Oil to deep fry
50 ml Oil
Whole Spices
2 Green Cardamom
1 Big Cardamom
1 Cinnamon stick
1 Bay leaf
100 gms Boiled Onion paste
1 Tbsp Poppy seed paste
3 Tbsp Cashewnut paste
2 Tbsp Yoghurt beaten
Salt-to taste
White pepper powder
2 Tbsp Cream
1 Tbsp Butter
1 tbsp Saffron dissolved in water
Kewra water-few drops
Garnish-
Green chilli julienne
1 Tsp Cream
1 No Coriander sprig

INSTRUCTIONS

Wash and boil the colocasia(arbi) till just cooked.
Peel and cut them into halves lengthwise.
Heat oil in a wok and deep fry the colocasia. Remove on a paper towel and keep aside.
Heat oil in a pan and add whole spices. When they crackle add boiled onion paste and cook on slow fire till water evaporates.
Add poppy seed paste, cashewnut paste, salt and white pepper powder. Add some water and cook for 7-8 minutes on slow flame.
Add fried colocasia (arbi), and some water; as required. Simmer and cook for 5 minutes. Add cream and butter, kewra water and saffron water. Mix and cook for 2 minutes; remove into a bowl.
Garnish with green chilli, coriander and cream. Serve hot.

Preferred recipes by Chef Rakesh Sethi.

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