arbi ki sabji

Arbi ki Sabji | How to make arbi ki sabzi

How to Make Arbi ki sabji

Arbi ki sabji is a delicious side dish prepared using arbi/colocasia roots (obviously). It has the bite of onions and tomatoes and is mildly spiced. It tastes great with paratha and yogurt on the side. Arbi is not a very popular veggie. My kids too never liked it much. But now they have started eating a few arbi preparations. This arbi recipe is simple and easy. And believe me, at times it is over before I serve the roti or paratha with it. The arbi ki sabzi can be served with any plain paratha or roti or with dal and rice. In order to know how to make arbi ki sabzi you can also watch the recipe video.

Arbi ki Sabji – Ingredients:

Colocasia Roots/ Arbi: Select fresh arbi. Always pick almost same sized arbi. Otherwise, the cooking time would vary and the arbi won’t get cooked properly.

Onion and tomato: Generally sukhi arbi ki sabji is prepared with powdered spices. I like to use onion and tomato too. It makes the arbi ki sabji very tempting.

Powdered Spices: These are the main flavoring agents. Coriander powder compliments the arbi ki sabzi very well. I have not to use carom seeds (ajwain). These are generally used in the arbi recipe as it helps in the digestion. If you like its flavor, do add it.

Recipes similar to arbi recipe:

You might like gobi ki sabji, jeera aloo, arbi tuk, etc.

How to serve arbi ki sabji?

Serve it with methi paratha and yogurt for weekday lunch.

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Arbi Recipe

1.This recipe serves 3-4 persons.

arbi ki sabji

2.To boil arbi: Add ¼ cup of water in a cooker.

arbi ki sabji

3.Next add in 250 grams of colocasia roots (arbi).

arbi ki sabji

4.Add salt to taste.

arbi ki sabji

5.Close the lid of pressure cooker. Pressure cook till half a whistle. Let the pressure release. Open the cooked and take out the cooked arbi.

arbi ki sabji

6.Check it. It should be soft. Otherwise pressure cook it till soft. The cooking time might vary according to the quality of arbi used.

arbi ki sabji

7.How to cook arbi: Grease your hands. Peel cooked arbi.

arbi ki sabji

8.Cut into 4 pieces each.

arbi ki sabji

9.In a pan heat 1 tbsp of oil.

arbi ki sabji

10.Add in the boiled and sliced arbi.

arbi ki sabji

11.Cook on medium to high flame.

arbi ki sabji

12.Cook till the arbi is golden in color. Take out and keep aside for now.

arbi ki sabji

13.How to make arbi ki sabzi: In the same pan, in remaining oil, add 2 sliced onions.

arbi ki sabji

14.Cook on medium flame.

arbi ki sabji

15.Cook till onions become translucent.

arbi ki sabji

16.Next add in 2 sliced tomatoes.

arbi ki sabji

17.Cook on medium flame.

arbi ki sabji

18.Tomatoes should be soft but not totally mushy.

arbi ki sabji

19.Add the fried arbi.

arbi ki sabji

20.Cook for a couple of minutes.

arbi ki sabji

21.Next add in 2 tsp of coriander powder, 1 tsp of red chili powder, salt to taste, ¼ tsp turmeric powder.

arbi ki sabji

22.Mix everything well and cook for a minute.

arbi ki sabji

23.Cover and cook for 3-4 minutes. Sprinkle up to 2 tbsp of water, if desired.

arbi ki sabji

24.Finish off by adding ¼ tsp garam masala powder and garnishing with fresh coriander leaves.

arbi ki sabji

25.Serve hot. Bon appetite!

arbi ki sabji

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About the Author

Author’s Name

Vini

Hi! I am CA Vini Mehta. A Chartered Accountant by profession, a food blogger by passion! First of all, I would like to thank you for stopping by at Viniscookbook, I hope you have a good time. Here, yo...u will find the recipes which have been tried, at times re-tried in my kitchen and relished on the dining table. I am mother of two kids and the wife of a person with a high and selective taste sense, so basically anything, before finding its place on the blog, has many levels to cross and clear. This journey started a couple of years back. Before that I was making the most usual kind of food. The only experiment used to be asking my mother how to make something new or different☺. Then, one day, I tried a recipe for butter cookies. And they did not get to go in the container as they were over before I could store them. That day I was introduced to the joy of experimenting with recipes. And I loved everything else that followed especially garnishing and photographing food. I am still not well versed with the photography dos and don’ts but I love to experiment and learn, be it photography or cooking. Hope you too enjoy this journey as much as I do☺! Stay healthy, stay tuned!.

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