Mughlai Dum Arbi Recipe
Description:
Mughlai Dum Arbi is a rich and flavorful North Indian side dish from the Mughlai cuisine. Known for its tantalizing aroma and royal flavors, this dish combines tender colocasia roots (Arbi) with a variety of aromatic spices, creamy yogurt, and fresh cream. Perfect for special occasions or a luxurious weekday meal, this vegetarian recipe is a treat for the senses.
Cuisine: North Indian
Course: Side Dish
Diet: Vegetarian
Ingredients:
| Ingredient | Quantity |
|---|---|
| Colocasia root (Arbi), skin peeled | 500 grams |
| Cardamom (Elaichi) Pods/Seeds | 1 |
| Cloves (Laung) | 4 |
| Coriander Powder (Dhania) | 2 tsp |
| Red Chilli Powder | 1 tsp |
| Garam Masala Powder | 1 tsp |
| Turmeric Powder (Haldi) | 1 tsp |
| Fresh Cream | 1/4 cup |
| Curd (Dahi / Yogurt) | 1/2 cup |
| Salt | To taste |
| Ghee | For cooking |
| To Grind: | |
| Onion (sliced and fried till golden brown) | 2 |
| Poppy Seeds (soaked in warm water) | 2 tbsp |
| Cashew Nuts (soaked in warm water) | 5 |
| Ginger (chopped) | 1 inch |
| Garlic (chopped) | 4 cloves |
Preparation Time:
10 minutes
Cooking Time:
45 minutes
Instructions:
-
Prepare the Arbi:
- Peel the skin of the Arbi and cut each piece into halves. Set aside.
-
Roast the Arbi:
- Heat a kadai (pan) over medium heat and add a little ghee. Add the Arbi pieces and roast them, stirring frequently, until they turn golden brown and become tender. Remove from the pan and drain on a paper towel to absorb excess oil.
-
Fry the Onions:
- In the same kadai, add the sliced onions and a teaspoon of oil. Sauté until the onions turn golden brown and caramelized. Turn off the heat and set aside.
-
Grind the Paste:
- Drain the water from the soaked poppy seeds and cashew nuts. In a mixer grinder, combine the fried onions, soaked poppy seeds, cashew nuts, chopped ginger, and garlic. Add a little water and grind everything into a smooth, thick paste.
-
Cook the Masala:
- Place a heavy-bottomed kadai on medium heat and add some ghee. Once hot, add the cardamom and cloves, allowing them to roast for a few seconds.
- Add the ground paste to the kadai and sauté for 5–7 minutes until the mixture becomes fragrant and the oil begins to separate from the masala.
-
Add the Spices:
- Stir in the yogurt (curd), turmeric powder, coriander powder, red chili powder, and garam masala powder. Mix well and cook for 3–5 minutes, allowing the spices to blend together.
-
Combine the Arbi and Cream:
- Add the roasted Arbi pieces to the kadai, along with salt to taste. Mix well to coat the Arbi with the spices. Finally, stir in the fresh cream and give everything a final mix.
-
Simmer and Serve:
- Cover the pan with a lid and let the dish cook on low heat for 10 more minutes, allowing the flavors to meld together.
- Garnish with toasted nuts and raisins before serving.
-
Serving Suggestion:
- Serve the Mughlai Dum Arbi hot with garlic naan or as a side dish to a rich curry. You can also pair it with a bowl of Dahi Ke Kebab to complete your festive meal.
This Mughlai Dum Arbi recipe is a flavorful side dish that combines the earthy taste of Arbi with aromatic spices and creamy textures. The slow cooking process infuses the vegetables with rich Mughlai flavors, making it a perfect addition to any special meal. Enjoy this dish with naan or rice, and delight in the decadent fusion of traditional Mughlai spices and creamy goodness.
