This is my interpretation of a Kashmiri dish that is rich, vibrant, and delicious.
Arbi or Colocasia roots are deep fried after boiling and then they are cooked in a yogurt-based aromatic gravy.
Gorgeous in looks, this dish takes your taste buds to the elevated levels of the comforting clouds.
Served with rice or any type of Indian flat bread, this can be a conversation starter for any dinner table.
For preparation of fried Arbi
Arbi -250 gms.or 3 big
Oil -for frying ,I have shallow fried in 1 tablespoons of mustard oil,you can definitely use Canola oil.
Water – to boil Arbi
Boil Arbi in a pressure cooker or instant pot . Don’t over boil it ,it should retain its shape after boiling.
Remove the skin and Cut it into big pieces.
Fry it till it looks crispy .
Keep aside in a plate.
Ingredients for gravy.
Onion -1 medium chopped
Ginger -Garlic paste-1 tablespoon.
Mustard oil /Ghee-1 table spoon+ 1 teaspoon.
Cumin seeds-1 teaspoon
Coriander powder- 1 teaspoon. .
Turmeric powder-1 teaspoon
Kashmiri red chilli powder- 1 teaspoon.
Kasoori methi -1 teaspoon.
Curd/Yoghurt -1/2 cup ,beat it nicely.
Garam masala powder-1 teaspoon.
Fennel powder-1/2 teaspoon
Salt -According to taste.
Take a pan or wok.
Add 1 table spoon of oil.
Fry onion till they look pink.
Make a paste of fried onions . Keep aside.
Again Add 1 tsp oil.
Add cumin seeds.
Add onion paste ,Ginger garlic paste.
Fry for 2-3 minute.
Add Coriander powder,turmeric powder,kashmiri red chili powder .
Fry for 2-3 minutes .
Add fennel powder.
Add yoghurt/Curd .Whisk it continuously till gravy looks smooth .
You can add 1/2 cup of water to it to prevent yoghurt from curdling.
Add Arbi and mix it nicely .
Add kasoori methi.
Add salt according to your taste.
Add garam masala powder.
Check the consistency of gravy . If you want to add more water add some but this gravy tastes much better when its little thick.
Serve with Roti or Rice.