| 1. | Grind together ginger and garlic into a paste. |
| 2. | Heat oil in a deep frying pan for about 3 minutes. Group arbi into 3 batches. Lightly brown each batch and remove. Strain oil. |
| 3. | Place cooker on high heat with 5 tablespoons oil. Add onions and fry till golden brown. Add ginger-garlic paste. Stir for a few seconds. Add tomatoes and all other ingredients except curd, water and garam masala powder. Cook till tomatoes are pulpy, stirring occasionally. |
| 4. | Add 1 tablespoon curd. Stir and fry until curd is well blended (approximately ½ minute). Continue adding remaining curd in the same way, a tablespoon at a time, till all curd is used. Fry till oil shows separately (approximately 3 minutes). Add arbi. Mix well. Add water. Stir once. |
| 5. | Close cooker. Bring to full pressure on high heat. Remove cooker immediately from heat. Allow to cool naturally. |
| 6. | Open cooker. Stir in garam masala powder. Serve hot. |