Arbi Makhana Jhol - a delectable dish from Uttar Pradesh! Simple yet exotic!

My friend's mom makes this Arbi Makhana Jhol simply delicious. I relished this during college days, Aunty used to serve this with piping hot puris. Dunking a piece of puri into this exotic Arbi Makahana Jhol is the best easy to relish this. And you cannot stop licking your fingers! Thanks to Aunty we have introduced many Uttar Pradesh Cuisine into our daily cooking!

This dish is an all time favourite at Uttar Pradesh. More so it is savoured by Brajwasis and residents of Agra! We love this aromatic Arbi Makhana Jhol. The aroma while making this is truly mouth watering!

INGREDIENTS

8 Arbi | Colocassia, raw
20 Makhana | Lotus Seeds
4 tblsp + 1 tsp Homemade Ghee | Clarified Butter
1/4 tsp Ajwain | Carom Seeds
A pinch Hing | Asafoetida Powder
1/4  tsp Haldi | Turmeric Powder
1/2 tsp Dhania | Coriander Powder
1/4 tsp Red Chilli Powder | To taste
1 tblsp Kasuri Methi | Dried Fenugreek Leaves
1/4 tsp Garam Masala Powder
2 tblsp Fresh Dhania | Coriander Leaves, finely chopped
2 cups Water
For Tomato Paste
4 Tomato, roughly chopped
3 Green Chilli, roughly chopped
1 tsp Adrak | Ginger, finely chopped

METHOD

• For Tomato Paste
• Grind Tomato, Green chilli and Adrak to a fine paste. Keep aside.
• Wash Arbi nicely and peel them. Place peeled Arbi in cold water. Cut them to 1/4 " roundels and spread them across a plate. 
• In a kadhai heat 4 tblsp ghee and add arbi roundels. Saute on medium flame till arbi becomes nice golden brown colour from both the sides. Transfer with a slotted ladle to a plate.
• In the same kadhai, in the remaining ghee saute Makhana till they become slightly brown in colour. The Makhana will drink up the ghee. Transfer to a plate.
• In the same kadhai, once the balance ghee is somewhat cool, add ajwain and as it begins to crackle, add hing, haldi, red chilli powder, dhania powder and slightly crushed kasuri methi.
• Saute for a minute on low flame. Ensure it does not get burnt.
• Add Tomato Paste and saute the masala till the ghee separates.
• Add water and mix well. When this comes to a boil, add salt and sauteed arbi. Mix well.
• Add garam masala and mix well. 
• Cover cook on low flame for 4 to 5 minutes. Check occasionally.
• Add half of the chopped dhania leaves and sauteed Makhana. Mix well.
• Switch off the gas and transfer to a serving bowl.
• Garnish with remaining dhania and pour 1 tsp ghee on top of Arbi Makhana Jhol.
• Serve hot with any Roti | Paratha | Puri.

Note:

1. You can use any cooking oil instead of Ghee. Ghee will give it a rich taste. You can saute arbi | makahana in cooking oil and garnish with ghee.

2. Select round shaped uniform arbi for making Arbi Makhana Jhol.

3. Ensure the masala is roasted well on low flame taking care that it does not burn.

We have used:

1. Tata Salt Lite

2. L G Hing Powder

3. Everest Kasuri Methi

4. Everest Royal Garam Masala

5. Everest Tikhalal Red Chilli Powder

6. Organic Tattava Haldi Powder

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About C R Meena

(c) 2014 - 2016, Meena's Taste Mantra is the result of my ardent desire to share my recipes, with all who appreciate and celebrate food. These recipes are as a result of 60 years of cooking experience, influenced by tradition and exposure to various concepts, new recipes/ingredients and a passion for cooking - adapting to healthier alternatives.