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

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

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