Arbi Naveli, Colocossaia in Creamy Tomato Gravy


by
Arbi Naveli

5/5 stars  100% LIKED IT    1 REVIEW ALL GOOD

Added to 35 cookbooks   This recipe has been viewed 25804 times

Arbi Naveli is an exquisite preparation of deep-fried colocasia slices floated in a tongue-tickling gravy.


The tomato-based gravy is perked up with a special masala paste that features poppy seeds and melon seeds. The masala paste gives not only an exotic flavour but also a creamy consistency to the gravy.



Serve it hot with rotis or rice to make a homely and satisfying meal.

Add your private note

Arbi Naveli, Colocossaia in Creamy Tomato Gravy recipe - How to make Arbi Naveli, Colocossaia in Creamy Tomato Gravy

Preparation Time:    Cooking Time:    Total Time:     Makes 3 servings
Show me for servings

Ingredients
2 cups boiled and peeled colocassia (arbi) roundels
1 1/2 tbsp besan (bengal gram flour)
1 tsp chilli powder
1/2 tsp garam masala
1/2 cup fresh tomato pulp
1/2 tsp dried mango powder (amchur)
2 tbsp whisked curds (dahi)
1/2 cup milk
2 tbsp oil
salt to taste

For The Paste
1 tbsp poppy seeds (khus-khus)
1 tbsp melon seeds (charmagaz)
3/4 cup roughly chopped onions
1/2 tbsp roughly chopped garlic (lehsun)
25 mm (1") piece of ginger (adrak)

Other Ingredients
oil for deep-frying
Method
For the paste

    For the paste
  1. Combine the poppy seeds, melon seeds and ½ cup of warm water in a bowl and keep aside for 15 minutes
  2. Combine the soaked poppy seeds mixture along with the water, onions, garlic and ginger in a mixer and blend till smooth. Keep aside.

How to proceed

    How to proceed
  1. Combine, ½ teaspoon chilli powder, besan and little salt in a deep bowl, mix gently , add the colocasia slices and toss gently.
  2. Heat the oil for deep-frying in a deep non-stick pan and deep-fry the colocasia a few at a time till they turn golden brown and crisp. Drain on an absorbent paper and keep aside.
  3. Heat the oil in a deep non-stick pan, pan, add the prepared paste and sauté on a medium flame for 3 to 4 minutes.
  4. Add the tomato pulp, garam masala, dried mango powder, remaining 1 tsp of chilli powder and salt, mix well and cook on a medium flame for 2 to 3 minutes ,while stirring occasionally.
  5. Add the curds and milk, mix well and cook on a medium flame for 2 minutes ,while stirring continuously.
  6. Add the deep-fried colocasia, mix gently and cook on a medium flame for 1 minute.
  7. Serve hot.
Accompaniments

Makai ki Roti, Punjabi Makki Di Roti Recipe 
Multigrain Garlic Roti, Lehsun Roti 
Pyaaz Aur Anardane ki Roti 
Tandoori Roti, Tandoori Roti On A Tava 

Nutrient values (Abbrv) per serving
Energy457 cal
Protein7.6 g
Carbohydrates33 g
Fiber3.1 g
Fat31.7 g
Cholesterol6.9 mg
Sodium29.2 mg

REGISTER NOW If you are a new user.
Or Sign In here, if you are an existing member.

Login Name
Password

Forgot Login / Passowrd?Click here

If your Gmail or Facebook email id is registered with Tarladalal.com, the accounts will be merged. If the respective id is not registered, a new Tarladalal.com account will be created.

Are you sure you want to delete this review ?

Click OK to sign out from tarladalal.
For security reasons (specially on shared computers), proceed to Google and sign out from your Google account.

Reviews

Arbi Naveli
5
 on 04 Jan 13 11:54 AM


Deep fired arbi in a khus khus paste.