Peel the skin of the Arbi and cut them in half.

Place a Kadai on medium heat and add ghee.

Add Arbi and roast until golden brown and soft.

Remove Arbi and drain on a paper napkin.

In the same kadai, add sliced onions and oil; saute until golden brown.

Drain water from soaked poppy seeds and cashews.

In a mixer, add poppy seeds, browned onion, cashews, ginger, and garlic with a little water and grind to a smooth paste.

In a heavy-bottomed kadai on medium heat, add ghee, cardamom, and cloves; roast briefly.

Add the ground paste and saute for a few minutes.

Add curd, turmeric powder, coriander powder, red chili powder, and garam masala powder; stir well until the masala comes together.

Add the roasted arbi and salt to taste.

Add cream and stir.

Cover the pan and cook for 10 more minutes.

Serve hot garnished with nuts and raisins.