Arbi Makhana Butter Masala

How to make Arbi Makhana Butter Masala | Colocasia roots and Lotus seeds in rich creamy butter masala gravy | Rich Arbi Ki Sabzi | Colocasia roots ki Sabzi | Arvi root Sabzi | Taro Root Vegetable | Makhana Butter Masala

Today I'm so excited to share yet another step by step recipe of Colocasia Roots and lotus seeds.. This recipe was created for mom with the aim to add one more yummilicious recipe in our regular menu. This combo is cooked in delicious, rich butter masala gravy. To enjoy this gravy preparation green chillies should be added in good quantity and onion should be sautéd nicely.

The action plan for this recipe is dry roasting of lotus seeds and then, pressure cooking and shallow frying of colocasia roots and then prepare them in butter masala gravy. Please take good care when pressure cooking colocasia roots as it shouldn't be overcooked or mushy.

The other names of this root vegetable are Colocasia roots , Taro roots, Arvi, Arbi, Alu, Kachaloo, Kesu, chembu, cocoyam, dasheen, colocasia, elephant's ear, kachalu, Bengali Kochu,

Let's get started ..
⬇Recipe details 

Category: Vegetarian 

Course: main course 

Cuisine: Indian 

Prep Time: 10-15 min

Cook Time: 20-25 min

Difficulty: easy

Serving: 4

⬇Ingredients required 

150 g Arbi (Boiled, peeled and cut into halves and shallow fried)

1 cup Makhana (lotus seeds)

½ cup frozen peas (optional)

2 small size Onions, roughly chopped

2 small Tomatoes - chopped 

Ginger small piece peeled and chopped

3 green chilies

1 cup fresh milk cream

2tbsp cashew

2 tsp poppy seeds

1/2 tsp black pepper 

2-3 cloves

¼ no. black cardamom

pinch of cinnamon powder

2 no. garlic cloves

2 tsp Kasturi methi (dry fenugreek leaves)

2tsp sugar

1tsp Turmeric

½ tsp coriander seeds

2tsp red chili powder

1tsp garam masala powder

60-70ml oil for shallow frying and cooking

1 tbsp butter

Salt to taste

⬇Method
Step 1 Mise en place 

♨ Dry roast lotus seeds on slow flame for 5-6 minutes until crispy.

♨ wash the arbi under running water. Boil and peel the skin and cut them into halves. 

♨ Heat oil in deep fry pan and shallow fry arbi till slightly golden in color . Transfer to a plate and keep aside until needed.

♨ Peel and roughly chop onions

♨ Peel and chop ginger and garlic

♨ Wash and roughly chop tomatoes.

♨ Green chillies - roughly chop it.

Step 2: Gravy Preparation 

♨ Heat oil in a frying pan and cook onions on high flame till light brown in color. 

♨ Add tomatoes ginger garlic and, green chillies ,sauté for 2 to 3 minutes. Now add the following ingredients - cumin seeds, cashew, poppy seeds, cloves, peppercorns, , red chillies, black cardamom and pinch of garam masala powder mix all well, cook on slow flame for 2 minutes. Remove from flame and let it cool down. Put the above mixture in the mixer grinder jar , add cream and grind it to fine paste.

♨ Heat the butter in a fry pan, add the  fine  paste, sauté for the 3-5 minutes. Add turmeric powder, red chilly powder, kasturi methi and sugar and salt to taste, mix it well. 

♨Add one cup water and let it boil. Now add shallow fried Arbi and roasted makhana. Simmer for 7-8 minutes or cook till Arbi and makhana are nicely cooked. Lastly, add the garam masala powder and turn off the gas stove. Serve hot with chappati or rice