Nawabi Dum ki Arbi

Nawabi Dum ki Arbi

Awadhi Nawabi

Awadhi cuisine is Lucknow’s distinct style of cooking. Also called the ‘dum’ cooking, it’s technique has a strong Mughal influence, both for meats and for vegetarian dishes. Dum ki Arbi is one such delicacy, enhanced with aromatic spices, slow cooking and a superior quality ghee. Make a bowlful of this lip smacking dish with Verka Ghee and Verka Dahi to please your friends and family.

Ingredients:

  • 450-500 gm arbi
  • 2 tbsp each ‘magaz’ and cashewnuts
  • 1½ inch piece of ginger
  • 6 garlic cloves
  • 1¾ cups thinly sliced onion
  • 2½ tbsp Verka Ghee
  • ¾ cup Verka Dahi
  • 2-3 tbsp fresh cream
  • 4 green ‘elaichis’
  • 6 cloves
  • 1½ tsp dhaniya powder
  • ½ tsp haldi
  • Salt and chili powder to taste
  • 1 tbsp maida
  • Oil for frying

 

Method:

  • Wash, peel and cut the arbi into 1 inch slices, then deep fry in hot oil till brown. Remove to a platter.
  • In the same oil, fry the sliced onions till well browned and crisp. Drain well on paper towels.
  • Place the cashews, ‘magaz’, ginger and garlic in a grinder-jug. Add a little water and make a smooth paste.
  • Remove oil from the ‘kadhai’, add Verka Ghee and fry the ‘elaichi’ and cloves till fragrant.
  • Tip the ground paste into it and saute for 3-4 minutes.
  • Beat Verka Dahi with the haldi, dhaniya powder, chili powder and maida. Blend well.
  • Tip the dahi into the kadhai, mix well, add a cup of water and cook till it simmers.
  • Now slide the fried arbi into the kadhai, cover and cook for a further 15-18 minutes. Towards the end, the arbi should become tender but not mushy.
  • Check seasoning and stir in the cream as well as most of the fried onions.
  • Garnish with the remaining onions and fresh dhaniya. Serve with lachha parantha , roti or butter-naan.

 

Note: Arbi can irritate the skin. Apply a little oil on your hands while peeling it. Careful monitoring is needed when you fry the cloves and ‘elaichi’. They can burn and impart a bitter taste to the gravy. They must be swiftly followed by the ginger garlic paste before they get over cooked. For cream, you can also use the ‘malaai’ from the top of the boiled milk.