Makhani Arabi Masala

Step 1

Pressure cook the whole arbi with three cups of water to give one whistle.

Step 2

Keep on low flame for 2-3 minutes.

Step 3

Remove from fire. Cool and drain.

Step 4

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 chot elaichi.

Step 5

Boil. Cover and cook on low heat till it is reduced to a saucy consistency.

Step 6

Remove from fire.

Step 7

Blend in a mixer.

Step 8

Strain into a clean pan.

Step 9

Add butter. Stir in honey.

Step 10

Add salt to taste.

Step 11

Keep on fire.

Step 12

Boil. Simmer on low flame for 1-2 minutes.

Step 13

Add kasoori methi and remove from fire.

Step 14

Keep the makhani gray aside.

Step 15

Peel and flatten each piece or arbi.

Step 16

Sprinkle some salt and red chilli powder on it.

Step 17

Sprinkle dry besan.

Step 18

Overturn the pieces and sprinkle salt, red chilli and besan on the other side too.

Step 19

mix, so as to coat lightly.

Step 20

Heat oil on a large tawa, add half the arbi and sauté over medium heat till golden.

Step 21

Shift the fried arbi from the center to the sides (periphery) of the tawa.

Step 22

Add the rest of the arbi, fry and shift to the sides.

Step 23

In the same oil, add ajwain, when it turns golden, add chopped onions, grated ginger and green chilli and sauté for three minutes.

Step 24

Add 1/2 tsp salt.

Step 25

Return the arbi to the center, add red chillies and half of the coriander.

Step 26

Fry for a minute.

Step 27

Add the prepared makhani gray and fry until the arbi is coated with the gravy.

Step 28

Adjust seasoning.

Step 29

Sprinkle lemon juice, garam masala and the remaining coriander.

Step 30

Stir and serve immediately.