Makhani Arbi Masala (sans the makhan)

Vibhav and I tried this recipe from Nita Mehta over the weekend (lucky enough to find a link with same recipe online)... Came out just fantastic ... Just follow it to the tee ... Except for the makhan part in the gravy... I left it out completely and no damage to the recipe ... Obviously, if you add it, it will probably be tastier!! ... Also, as always use discretion in the amount of oil used for the pan saute ...

The basics of this recipe are fabulous and I am sure it can be carried over to using paneer, potato, tofu etc. instead of the Arbi ... But since Arbi can be a tricky vegetable to make tasty without deep frying it, I thought this one was a good one to share ...

Ingredients
Arbi (medium size) - 250 gmsBesan (gram flour) - 2 tblspOil (tel) (tel) - 3 tblspAjwain - 1/2 tspOnion (pyaj) (chopped)- oneGreen chilli (slit) (deseeded and chopped)- oneRed chilli (lal mirch) powder - 1/2 tblspChopped coriander - 1 tblspSalt (namak) - 1/2 tsp or to tasteLemon juice - 1/2 tblspGaram masala - 1/4 tspMakhani Gray :Tomatoes (tamatar) (chopped roughly) - 250 gmsGinger (adrak) paste - 1/2 tspGarlic (lasan) paste - 1/2 tspGreen chilli - oneRed chilli (lal mirch) powder - 1/2 tspLaung (cloves)- 2Choti elaichi (green cardamom)- oneSalt to tasteButter - 2 tblspHoney- 1 tspKasoori methi - 1 tblsp

Directions

MAKHANI ARBI MASALA RECIPE:
* Pressure cook the whole arbi with three cups of water to give one whistle.* Keep on low flame for 2-3 minutes.* Remove from fire. 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 chot elaichi.* Boil. Cover and cook on low heat till it is reduced to a saucy consistency.* Remove from fire.* Blend in a mixer.* Strain into a clean pan.* Add butter. Stir in honey.* Add salt to taste.* Keep on fire.* Boil. Simmer on low flame for 1-2 minutes.* Add kasoori methi and remove from fire.* Keep the makhani gray aside.

* Peel and flatten each piece or arbi.* Sprinkle some 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.* Adjust seasoning.* Sprinkle lemon juice, garam masala and the remaining coriander.* Stir and serve immediately.