Name: Arbi tikka masala recipe by Sweta Shet at BetterButter
Prep time: 90 min
Cook time: 60 min
Total time: 150 min
Yield: 4
Ingredients: Arbi - 1/2 kg; For marination:; Red Chillies - 5; Garlic cloves -4; Ginger - 1/2 " piece; For gravy:; Jeera - 1/4 tsp; Tomato - 1 large, whole; Onion - 1 small, quartered; Ginger garlic paste - 1/4 tsp; Chilli powder - 1 tsp; Garam masala - 1/2 tsp; Cumin powder - 1/4 tsp; Coriander powder - 1/4 tsp; Turmeric - 1/4 tsp; Yogurt - 2 tbsp, whisked nicely; Oil; Salt; Coriander leaves a handful for garnish

ABOUT Arbi tikka masala RECIPE

A vegetable which is very frequently made in my home and fried most of the time. So I thought of making it differently. The name should be something like grilled arbi in gravy but tikka masala is shorter and easier to tell.

Ingredients Serving: 4

Arbi - 1/2 kg
For marination:
Red Chillies - 5
Garlic cloves -4
Ginger - 1/2 " piece
For gravy:
Jeera - 1/4 tsp
Tomato - 1 large, whole
Onion - 1 small, quartered
Ginger garlic paste - 1/4 tsp
Chilli powder - 1 tsp
Garam masala - 1/2 tsp
Cumin powder - 1/4 tsp
Coriander powder - 1/4 tsp
Turmeric - 1/4 tsp
Yogurt - 2 tbsp, whisked nicely
Oil
Salt
Coriander leaves a handful for garnish

Instructions

Scrub and clean the arbi properly. Then boil till tender. Let cool a bit, then peel and slice. Keep aside.
While the arbi is boiling, soak the dry red chillies in hot water, maybe for 10 minutes.
Grind the red chillies along with garlic and ginger. Apply this paste to the arbi, add salt and keep aside for an hour.
Then grill the arbi till lightly charred. Keep aside.
In the meanwhile blanch the tomato and peel it.
Roast the onion on the grill and blend along with the blanched tomato to a smooth paste. Add water as required.
Heat a tsp of oil in a pan. Add jeera and when it splutters, put in the onion tomato paste and ginger garlic paste. Fry for a while till cooked, then add all masala powders and salt. Mix and cook
Take the pan off the gas and add in the whisked yogurt slowly, mixing as you add.
Keep the pan back on heat and cook on low flame till oil separates, about 10 minutes.
Add in the grilled arbi, mix and put off the flame.
Garnish with the coriander leaves and serve hot with rice or chapathi.

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