Mughlai Dum Arbi Recipe
Mughlai Dum Arbi which uses colocasia roots or in other words called as Taro root to make thick and delicious gravy that is filled ground almonds along with spice.
Mughlai Dum Arbi Recipe, one of the delicious recipe from Mughlai cuisine which is known for its rich and flavor packed dishes.
Mughlai cuisine are filled with Non vegetarian dishes but there are few vegetarian ones that will never leave your taste buds. One such dish is the Mughlai Dum Arbi which uses colocasia roots or in other words called as Taro root to make thick and delicious gravy that is filled ground almonds along with spice.
Arbi is a good option to replace potatoes, as it is rich in dietary fibers and Vitamins. It is also advisable to be included in the diabetic diet as it regulates the release of insulin and glucose in the body.
Serve the Mughlai Dum Arbi Recipe along with Garlic Naan, Dahi Ke Kebab by the side to enjoy your special lunch on your weekday.
If you are looking for more Arbi Recipes, here are some that you can make for your everyday Lunch or Dinner:
10 M
45 M
55 M
4 Servings
Ingredients
- 500 grams Colocasia root (Arbi) , skin peeled
- 1 Cardamom (Elaichi) Pods/Seeds
- 4 Cloves (Laung)
- 2 teaspoon Coriander Powder (Dhania)
- 1 teaspoon Red Chilli powder
- 1 teaspoon Garam masala powder
- 1 teaspoon Turmeric powder (Haldi)
- 1/4 cup Fresh cream
- 1/2 cup Curd (Dahi / Yogurt)
- Salt , to taste
- Ghee , for cooking To Grind
- 2 Onion , sliced and fried till golden brown
- 2 tablespoon Poppy seeds , soaked in warm water
- 5 Cashew nuts , soaked in warm water
- 1 inch Ginger , chopped
- 4 cloves Garlic , chopped
How to make Mughlai Dum Arbi Recipe
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.
Mughlai Dum Arbi Recipe is part of the Mother's Day Recipe Contest 2018
