Recipes Home : Vegetables : Makhani Arbi Masala Recipe

MAKHANI ARBI MASALA RECIPE

• Pressure cook the whole arbi with three cups of water to give one whistle.
  
  
• Keep on low flame for 2-3 minutes.
  
  
• Remove from fire. Cool and drain.
  
  
• To prepare makhani gray, put tomatoes in a bandi, add one cup of water, ginger and garlic paste, green chilli, red chilli powder, laung and chot elaichi.
  
  
• Boil. Cover and cook on low heat till it is reduced to a saucy consistency.
  
  
• Remove from fire.
  
  
• Blend in a mixer.
  
  
• Strain into a clean pan.
  
  
• Add butter. Stir in honey.
  
  
• Add salt to taste.
  
  
• Keep on fire.
  
  
• Boil. Simmer on low flame for 1-2 minutes.
  
  
• Add kasoori methi and remove from fire.
  
  
• Keep the makhani gray aside.
  
  
• Peel and flatten each piece or arbi.
  
  
• Sprinkle some salt and red chilli powder on it.
  
  
• Sprinkle dry besan.
  
  
• Overturn the pieces and sprinkle salt, red chilli and besan on the other side too.
  
  
• mix, so as to coat lightly.
  
  
• Heat oil on a large tawa, add half the arbi and sauté over medium heat till golden.
  
  
• Shift the fried arbi from the center to the sides (periphery) of the tawa.
  
  
• Add the rest of the arbi, fry and shift to the sides.
  
  
• In the same oil, add ajwain, when it turns golden, add chopped onions, grated ginger and green chilli and sauté for three minutes.
  
  
• Add 1/2 tsp salt.
  
  
• Return the arbi to the center, add red chillies and half of the coriander.
  
  
• Fry for a minute.
  
  
• Add the prepared makhani gray and fry until the arbi is coated with the gravy.
  
  
• Adjust seasoning.
  Sprinkle lemon juice, garam masala and the remaining coriander.
  
  
• Stir and serve immediately.