Dum Ki Arbi

Name: Dum Ki Arbi
Yield: Serves 4
Cuisine: Indian
Ingredients: ¼ teaspoon freshly grated nutmeg; 1 teaspoon ground coriander; 1 tablespoon chopped fresh cilantro; ¼ cup (50 ml) heavy cream; ½ teaspoon garam masala (spice mix); 1 teaspoon table salt; 1 tablespoon fresh garlic paste; 1 tablespoon fresh ginger paste; 4 to 6 green cardamom pods; ½ teaspoon red chile powder; 1 teaspoon ground roasted cumin; ½ teaspoon ground turmeric; 3 tablespoons white poppy seeds; 2 cups (500 grams) plain yogurt; 3 medium red onions, peeled and quartered; 1 pound (500 grams) colocassia (taro) roots, peeled and cut into 1-inch (2½-cm) pieces; 1 quart (800 ml) plus ¼ cup (50 ml) vegetable oil

Colocassia roots in a yogurt-based sauce

Preparation info

Serves
4

Difficulty
Medium

Appears in

How to Cook Indian

By Sanjeev Kapoor

Published 2011

About

Colocassia roots might be sticky to handle, but frying them in oil helps them hold their shape and reduces the stickiness, which makes it easier for the colocassia to be coated with rich, spicy masalas. This preparation has all the touches of the regal Hyderabadi cuisine.

Ingredients

1 quart (800 ml) plus ¼ cup (50 ml) vegetable oil

Asia
India
Telangana: Hyderabad
Main course
Gluten-free
Spicy
Vegetarian

Method

Place a nonstick wok over high heat and add 1 quart (800 ml) oil. When small bubbles appear at the bottom of the wok, slide in the colocassia and cook until golden brown and