Arbi Sabji, also known as colocasia root curry, is a quintessential Indian dish that has been cherished for generations. Its unique texture and ability to absorb rich flavors make it a favorite in many households. Whether you are preparing a festive feast or looking for a comforting weekday meal, Arbi Sabji fits the bill perfectly. This blog delves into everything you need to know about this delightful dish—its description, benefits, ingredients, and a step-by-step guide to preparing it at home.
about of arbi sabji:
Arbi, is a starchy root vegetable commonly used in Indian cuisine. It is rich in dietary fiber, vitamins, and minerals, making it a nutritious addition to your meals. When cooked, arbi has a creamy texture and slightly nutty flavor, which pairs wonderfully with aromatic Indian spices. Arbi Sabji is particularly popular in North India, where it is often served with roti, paratha, or steamed rice. This versatile dish can be prepared in a variety of ways—dry, semi-gravy, or as a rich curry. The use of spices like cumin, turmeric, and garam masala not only enhances its taste but also adds medicinal value, making it a wholesome and satisfying dish.
Ingredients:
- Arbi: 500 grams
- Onions: 2 medium-sized
- Tomatoes: 1 medium-sized
- Green Chilies: 2
- Ginger-Garlic Paste: 1 tablespoon
- Turmeric Powder: ½ teaspoon
- Red Chili Powder: 1 teaspoon
- Coriander Powder: 1 teaspoon
- Cumin Seeds: ½ teaspoon
- Asafoetida : A pinch
- Garam Masala: ½ teaspoon
- Dry Mango Powder: ½ teaspoon
- Salt: To taste
- Oil: 2 tablespoons
- Fresh Coriander Leaves: A handful (chopped, for garnishing)
- Water: As needed
how to make arbi sabji:
1. Wash the arbi thoroughly under running water to remove any dirt.
2. Boil the arbi in a pressure cooker or pot with enough water until it becomes soft but not mushy. This usually takes 2-3 whistles in a pressure cooker or about 10-15 minutes in a pot.
3. After boiling, let the mixture cool slightly. Peel the skin and cut it into medium sized pieces.
4. Heat oil in a heavy bottom pan and cook rapidly on medium flame.
5. Add cumin seeds and mustard seeds. Let them splutter.
6. Add a pinch of asafoetida for extra flavor.
7. Add the chopped onions and sauté until they turn golden brown.
8. Stir in the ginger-garlic paste and cook for a minute until the raw aroma disappears.
9. Add the slit green chilies and chopped tomatoes. Cook until the tomatoes turn soft and the oil starts to separate from the mixture.
10. Lower the heat and add turmeric powder, red chili powder, coriander powder, and garam masala. Mix well to combine the spices with the onion-tomato base.
11. If you prefer a tangy flavor, add amchur powder at this stage
12. Gently add the boiled and peeled arbi pieces to the pan.
13. Toss them carefully to coat with the spice mixture. Be gentle to avoid breaking the arbi pieces
14. If making a dry version, cook the arbi on low heat for 5-7 minutes, stirring occasionally.
15. For a semi-gravy version, add 1/4 cup water and let it boil for a few minutes.
16. You can also add yogurt at this stage for a creamy texture. Stir well to combine.
18. Turn off the heat and garnish the sabji with freshly chopped coriander leaves.
19. Serve hot with roti, paratha, or steamed rice.
