Makhani Arbi Masala
A rich, buttery arbi dish cooked in a smooth makhani gravy with aromatic spices.
Ingredients Arbi – 250 g Besan – 2 tbsp Oil – 3 tbsp Ajwain – ½ tsp Onion (chopped) – 1 Green chilli (chopped) – 1 Red chilli powder – ½ tbsp Coriander (chopped) – 1 tbsp Salt – ½ tsp or to taste Lemon juice – ½ tbsp Garam masala – ¼ tsp
Makhani Gravy Ingredients Tomatoes (chopped) – 250 g Ginger paste – ½ tsp Garlic paste – ½ tsp Green chilli – 1 Red chilli powder – ½ tsp Cloves – 2 Green cardamom – 1 Salt – to taste Butter – 2 tbsp Honey – 1 tsp Kasoori methi – 1 tbsp
Instructions
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Cook the Arbi
- Pressure cook whole arbi with 3 cups water for 1 whistle.
- Keep on low flame for 2–3 minutes.
- Remove from heat, cool, drain, peel, and flatten each piece.
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Prepare the Makhani Gravy
- Add tomatoes, 1 cup water, ginger paste, garlic paste, green chilli, red chilli powder, cloves, and cardamom to a pan.
- Cover and cook on low heat until reduced to a thick, saucy consistency.
- Remove from heat, blend, and strain into a clean pan.
- Add butter, honey, and salt.
- Bring to a boil, simmer 1–2 minutes, add kasoori methi, and keep aside.
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Season the Arbi
- Sprinkle salt and red chilli powder on the flattened arbi.
- Sprinkle besan over them.
- Flip and sprinkle salt, chilli powder, and besan on the other side as well.
- Mix lightly to coat evenly.
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Fry the Arbi
- Heat oil on a large tawa.
- Add half the arbi and sauté until golden.
- Move fried pieces to the sides of the tawa.
- Add remaining arbi, fry, and shift to the sides again.
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Prepare the Masala Base
- In the same oil, add ajwain.
- When golden, add chopped onions, grated ginger, and green chilli.
- Sauté for 3 minutes.
- Add ½ tsp salt.
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Combine Everything
- Return all arbi to the centre of the tawa.
- Add red chilli powder and half the coriander; fry for 1 minute.
- Add the makhani gravy and cook until arbi is coated well.
- Adjust seasoning as needed.
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Finish and Serve
- Sprinkle lemon juice, garam masala, and remaining coriander.
- Mix and serve hot.