Friday, September 24, 2021

Makhani Arbi Masala

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MAKHANI ARBI MASALA RECIPE

Ingredients:

1. Arbi (medium size) – 250 gms
2. Besan (gram flour) – 2 tblsp
3. Oil (tel) (tel) – 3 tblsp
4. Ajwain – 1/2 tsp
5. Onion (pyaj) (chopped)- one
6. Green chilli (slit) (deseeded and chopped)- one
7. Red chilli (lal mirch) powder – 1/2 tblsp
8. Chopped coriander – 1 tblsp
9. Salt (namak) – 1/2 tsp or to taste
10. Lemon juice – 1/2 tblsp
11. Garam masala – 1/4 tsp
12. Makhani Gray :
13. Tomatoes (tamatar) (chopped roughly) – 250 gms
14. Ginger (adrak) paste – 1/2 tsp
15. Garlic (lasan) paste – 1/2 tsp
16. Green chilli – one
17. Red chilli (lal mirch) powder – 1/2 tsp
18. Laung (cloves)- 2
19. Choti elaichi (green cardamom)- one
20. Salt to taste
21. Butter – 2 tblsp
22. Honey- 1 tsp
23. Kasoori methi – 1 tblsp

How to make Makhani Arbi Masala :

  • Pressure cook the whole arbi with three cups of water to give one whistle.
  • Keep on low flame for 2-3 minutes.
  • Remove from fire. Cool and drain.
  • To prepare makhani gray, put tomatoes in a bandi, add one cup of water, ginger and
    garlic paste, green chilli, red chilli powder, laung and chot elaichi.
  • Boil. Cover and cook on low heat till it is reduced to a saucy consistency.
  • Remove from fire.
  • Blend in a mixer.
  • Strain into a clean pan.
  • Add butter. Stir in honey.
  • Add salt to taste.
  • Keep on fire.
  • Boil. Simmer on low flame for 1-2 minutes.
  • Add kasoori methi and remove from fire.
  • Keep the makhani gray aside.
  • Peel and flatten each piece or arbi.
  • Sprinkle some salt and red chilli powder on it.
  • Sprinkle dry besan.
  • Overturn the pieces and sprinkle salt, red chilli and besan on the other side too.
  • mix, so as to coat lightly.
  • Heat oil on a large tawa, add half the arbi and sauté over medium heat till golden.
  • Shift the fried arbi from the center to the sides (periphery) of the tawa.
  • Add the rest of the arbi, fry and shift to the sides.
  • In the same oil, add ajwain, when it turns golden, add chopped onions, grated ginger
    and green chilli and sauté for three minutes.
  • Add 1/2 tsp salt.
  • Return the arbi to the centre, add red chillies and half of the coriander.
  • Fry for a minute.
  • Add the prepared makhani gray and fry until the arbi is coated with the gravy.
  • Adjust seasoning.
  • Sprinkle lemon juice, garam masala and the remaining coriander.
  • Stir and serve immediately.
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