1. 300gms Arbi
  2. 250 gms gram flour
  3. Oil
  4. 4 tblspAjwain
  5. 2 tspOnion chopped
  6. 2 Green chilli chopped
  7. 1 tbsp Red chilli powder
  8. 2 tblsp Chopped coriander
  9. Salt
  10. 2 tsp Lemon juice
  11. 1 tblsp Garam masala
  12. 2Tomatoes chopped
  13. 250 gmsGinger paste
  14. 2 tsp Garlic paste
  15. 1/2 tspGreen chilli
  16. 1 Red chilli powder
  17. 1/2 tsp cloves
  18. 2 green cardamom
  19. Salt to taste
  20. Butter - 2 tblsp
  21. Honey- 1 tsp
  22. Kasoori methi - 1 tblsp
  • Pressure cook the arbi with three cups of water and give one whistle. Cool and drain.
  • To prepare makhani gray, put tomatoes in a bandi, add one cup of water, ginger and garlic paste, green chilli, red chilli powder, laung and cardamom.
  • Boil. Cover and cook on low heat till it is reduced to a saucy consistency and bleand it in a mixer
  • Add butter , honey and salt , Simmer on low flame for 1-2 minutes
  • Then add kasoori methi and remove from fire.
    Keep the makhani gray aside.
  • Peel and flatten each piece or arbi.
  • Put salt and red chilli powder on it.
    Sprinkle dry besan.
  • Overturn the pieces and sprinkle salt, red chilli and besan on the other side too.
    mix, so as to coat lightly.
  • Heat oil on a large tawa, add half the arbi and sauté over medium heat till golden.
  • Shift the fried arbi from the center to the sides (periphery) of the tawa.
  • Add the rest of the arbi, fry and shift to the sides.
  • In the same oil, add ajwain, when it turns golden, add chopped onions, grated ginger and green chilli and sauté for three minutes.
  • Add 1/2 tsp salt.
  • Return the arbi to the center, add red chillies and half of the coriander.
  • Fry for a minute. Add the prepared makhani gray and fry until the arbi is coated with the gravy.
  • .Sprinkle lemon juice, garam masala and the remaining coriander.
  • Stir and serve immediately.