Arbi Butter Masala

Sounds a bit weird but when you will make this dish you are going to love this. The people who don't relish this vegetable will start asking you for more. If you don't disclose the content no one will guess it. Soft arbi wrapped in creamy gravy will delight the palate. This vegetable is known by many names. Taro root in English, ghuiyan some parts of India and chamadumpa in telugu . But like Shakespeare said What is in a name?  fits this dish. It tastes just awesome. So do give it a try, you will love the results. 

We Need

• 500 gm Arbi / Taro root 

• 10 Cloves of Garlic

• 2 " Piece Ginger 

• 1 Big onion

• 2 Medium Tomatoes

• 6 Cashews

• 1 Tsp Melon Seeds

• 2 Green cardamom

• 2 cloves

• 1" Piece Dalchini

• ½ Tsp Turmeric Powder

• ¼ Tsp Black Pepper Powder

• ½ Tsp Red Chilli Powder

• 1 Tsp Kasmiri Chilli powder

• 2 Tsp Butter

• 3 Tbsp Cooking Oil. 

• 2 Tsp Kasoori Methi

• Salt to taste

Here we Go

1. Wash Arbi thoroughly. Take a pressure cooker and add Whole Arbi ( without peeling). Add 300 ml of water. Pressure cook till one whistle. Let it cool. Peel the boiled Arbi just like you peel potatoes. Flatten it between your palms a bit. Avoid breaking it. Keep it whole.

   

2. Coarsely chop Onion ,and Tomatoes. Add garlic pods and ginger. 

   

3. Heat a pan and put 2 Tbsp of oil in it. When the oil is heated add boiled Arvi to it. Roast it from both the sides. Remove from the pan and Keep aside. 

   

4. To the leftover oil in the pan Add 1 Tsp of oil . When heated add green cardamom, cloves and Cinnamon. When whole spices start sputtering add onions. Saute till translucent . Add ginger and garlic also. Saute for 2 minutes. Add Tomatoes. Also add salt, turmeric, red chilli powder, black pepper powder,  cashew and melon seeds.

   

5.  When tomatoes turn mushy add 1 cup water. Cover the pan with a lid and let it simmer on low flame till cashew appears cooked i.e. approximately for 10 min. Let it cool. 

   
   

6. When cooled shift the masala to a grinder and grind to a fine paste. Heat the same pan and put butter in it. When butter starts melting add Kashmiri Mirch powder and kasoori Methi. Saute till Methi is fragrant. 

   

7. Add ground paste to the pan along with pan fried Arbi. Saute for a minute. Adjust the consistency with water and cover the pan with a lid. 

   

8. Keep the flame on low and let it simmer for ten min. In between do keep on checking it. All the flavours will be incorporated in the gravy after 10 min. Switch off the flame and serve hot with naan Or chapati. 

   
   
   

Preparation Time : 45 min. 

Serves : 3

💡Tips

When buying Arbi pick equal sized Arbi. 

Avoid over boiling Arbi. It should firm after boiling and not mushy.