• Colocassia (arbi) 700 gms
• Oil 4 tbsps + to deep fry
• Onions 3 medium sized
• Ginger 1 ½ inch piece
• Garlic 10 cloves
• Poppy seeds (khus khus) 3 tbsps
• Yogurt 2 cups
• Red chilli powder ½ tsp
• Cumin powder 1 tsp
• Turmeric powder ½ tsp
• Green cardamoms 4-6
• Coriander powder 1 tsp
• Nutmeg (grated) ¼ tsp
• Garam masala powder ½ tsp
• Salt to taste
• Fresh cream ¼ cup

Wash, peel and cut arbi into inch sized pieces. Heat sufficient oil in a kadai and deep fry arbi till crisp and golden brown. Drain onto an absorbent paper and keep aside.
Peel, wash onions and cut into halves. Add two cups of water and boil till soft. Drain off excess water, cool and grind to a smooth paste. Peel, wash and grind ginger and garlic to a fine paste.
Dry roast poppy seeds and soak in water for half an hour. Grind to a smooth paste. Whisk yogurt along with red chilli powder, cumin powder and turmeric powder.
Heat four tablespoon of oil in a pan. Add green cardamoms. When they start to change colour slightly, add boiled onion paste. Saute till light golden brown. Add ginger-garlic paste and coriander powder. Mix well. Stir in poppy seeds paste and cook for a minute.
Add whisked yogurt, bring it to a boil. Add fried arbi, grated nutmeg, garam masala powder and salt.
Cover pan with a tight fitting lid and simmer for thirty minutes. Alternatively, cover pan with aluminum foil or seal the lid with wheat flour dough (atta), so that the aroma is contained in the pan and does not escape.
Just before serving open the lid and stir in fresh cream.