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Dum Ki Arbi
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Dum Ki Arbi ~ Fried Arbi in a rich Gravy!

Dum Ki Arbi is a rich creamy gravy made with Fried Arbi in an onion cream Gravy. This is cooked in a dum to become very creamy as a side dish for rotis.
Course Main Dish - Gravies
Cuisine North Indian
Keyword Creamy Gravies, Rich Creamy Gravies
By Cook Method Pressure Cooker, Stovetop
Occasion Weekend Special
By Diet Kid Friendly
Dish Type Gravy Side Dishes
Prep Time 10 minutes
Cook Time 20 minutes
Pressure Cooking Time for Arbi 15 minutes
Total Time 45 minutes
Servings 4 people
Author Srivalli

Ingredients

  • 250 gms Arbi / Colocasia
  • 1 cup Onions
  • 1/2 tsp Ginger Garlic Paste
  • 2 cups Curds / Yogurt
  • 2 tsp Poppy Seeds / Khus Khus
  • 1.5 tsp Red Chilli Powder
  • 1 tsp Coriander Powder
  • 1/2 tsp Cumin Powder
  • A Pinch Turmeric Powder
  • 1/2 tsp Garam Masala Powder
  • 1/4 tsp Nutmeg Powder
  • 2 Green Cardamoms
  • Salt to taste
  • 2 tsp Cooking Oil
  • 2 tbsp Cooking Oil for deep frying
  • 1/4 cup Fresh Cream

Instructions

  • Wash, soak, and rub the arbi to remove the mud if any.
  • Take it into a pressure cooker and cook until it reaches the first whistle.
  • To prevent the arbi from getting mushy, I remove it at the stage when it is about to go for the first whistle.
  • When the pressure falls, run the arbi in regular water so that it becomes easy to peel the outer skin.
  • Chop them to 2" size pieces as in the picture.
  • Meanwhile, boil one cup of water and drop the chopped onions. When the water comes to a boil, allow the onions to boiling for 5 mins. Then drain and keep it aside.
  • If you have ginger garlic paste, you can use it, else you can grind fresh paste along with onions to get a puree.
  • Dry roast the poppy seeds and soak in water for grinding it into a smooth paste.
  • Whisk the yogurt along with red chili powder, cumin powder, and turmeric powder. Keep it aside.
  • Heat a nonstick pan with oil, add green cardamoms, saute for a min, then add onion paste. Sauté till light golden brown. Then add ginger-garlic paste and coriander powder. Mix well.
  • Stir in poppy seeds paste and cook for about 5 mins.
  • When the onion paste is getting cooked, heat a Kadai with little oil, to deep fry the half-boiled arbi. Fry them till crisp and golden brown. Drain onto a kitchen towel and keep aside.
  • Once the onion paste is well cooked, add the whisked yogurt, bring it to a boil. Add about 1/2 cup water along with fried arbi, grated nutmeg, garam masala powder, and salt.
  • Cover the pan with a tight-fitting lid and simmer for thirty minutes. Dum can be done by covering with aluminum foil or sealing the lid with wheat flour dough so that the aroma does not escape. Since I didn't have either on hand, I just inverted a heavy pressure pan on it. This also allowed me to stir in between. This has to be little on the gravy side, mine got very thick, though it tasted yummy.
  • Just before serving open the lid and stir in fresh cream.

Notes

Before chopping arbi, always pat dry the knife, board to prevent the arbi from becoming sticky.
As it is hard to get a smooth paste of poppy seeds, I normally make a powder and stock in the fridge.
Use oil as just required for deep frying as arbi tends to disintegrate.
Tried this recipe?Mention @cooking4all or tag #cooking4all!