Arbi ki Sabji is an Indian side dish made with taro root tossed in a spicy onion tomato masala. This flavorful recipe is vegan and gluten-free. Serve with chapati, roti, naan or poori.
Among root vegetables, kids and hubby enjoy arbi more than potato so I tend to make Arbi ki Sabji quite often.
Sabji or sabzi (in Hindi) is a dry curry that is a staple at most Indian homes along with dals (lentils and beans) with a side of roti (Indian flatbread) or rice.
Like any other sabzi, Arbi ki Sabzi has many variations like simple stir-fry with just spices or the curry or gravy version or semi-dry one like I'm sharing today.
My preferred way of making this Arbi sabzi is boiling the arbi & then mixing it with Punjabi style spicy onion tomato masala.
If you like taro root, be sure to try my healthy and delicious Arbi Chaat - Vegan Taro Root Salad.
What is Arbi
Arbi or Arvi (in Hindi) is also known as taro root in English and is a starchy root vegetable.
It belongs to the Colocasia family and both, leaves and root (tubers) of this plant are used in cooking and cannot be eaten raw.
This versatile vegetable is somewhat similar in taste to a potato but with a nuttier flavor and different texture when cooked.
It has many nutritional benefits to name a few, richer in vitamins A & C, dietary fiber, iron, calcium, potassium, and magnesium.
There are many varieties of Taro from small to large, white-fleshed to purple flecked. For this recipe, we will be using the ones popularly available in India and Asian markets in the USA, the small, white-fleshed variety.
Handling raw taro root vegetables can cause hands to itch so best is to use gloves. I haven't personally experienced itching handling these after boiling but best is to be safe if using them for the first time.
Now that we know this taro root vegetable is healthy and tastes delicious, let see how to make Arbi ki sabji at home!
Ingredients
- Taro root: Use the small white-fleshed variety.
- For onion tomato Masala: vegetable or canola oil, carom seeds (ajwain), cumin seeds (zeera), grated ginger, asafoetida (hing), green chilies, yellow onions, plum (roma) tomatoes, dry Indian spices, and salt.
- Coriander leaves: adds a nice freshness to the finished curry.
Step by Step Instructions
Cook the Taro Root (Arbi)
Wash & clean the taro roots thoroughly. Cook the taro roots using either of the below options
- Pressure cooker: Pressure cook for 1 whistle or about 8-10 mins,
- Instant Pot - 4 mins manual high pressure followed by quick release.
- Stovetop - Boil them in a vessel on stovetop 10-15 mins until fork tender.
- Microwave - for 10-15 mins in a microwave-safe bowl filled with water until fork tender.
Ensure not to overcook them as they would become gooey and slimy. Soak them in cold water to stop the cooking process.
Once they have cooled, drain and then peel the skin & cut them in circular thick slices. (I make around 2-4 pieces of one taro root).
Taro can be boiled as part of meal prep over the weekend and should be refrigerated without peeling.
to make Arbi Sabzi
1. -In cooking vessel heat oil & once hot add the carom seeds & cumin seeds.
2 - Once the seeds start spluttering, add asafoetida, ginger & green chillies. Give it a quick stir.
3 - Stir in chopped onions and cook till onions turn translucent.
4 - Now add the tomatoes, turmeric powder & salt. Mix all together, cover & cook till the tomatoes turn soft.
5 - Stir in red chilli powder, coriander powder & dry mango powder. Mix till all is well incorporated. Saute till this onion tomato masala starts leaving oil from the side.
6 & 7 - Add the boiled and cut taro root to the onion tomato masala. Mix well and cover to cook for 5 -7 mins. Stir intermittently.
8 - Last but not least add finely chopped coriander leaves & mix.
Vegan, gluten-free and delicious Arbi ki Sabzi is ready!!
Recipe Notes and Tips
- Use gloves while handling raw arbi to prevent hands from itching.
- Cooking time will vary based on arbi size.
- Don't overcook the taro as it will make it gooey. You can boil them as part of meal prep over the weekend and refrigerate without peeling.
- Instead of pre-boiling them you can also directly peel & add them to the onion tomato masala & allow to cook with it.
- Use ajwain (carom seeds) with arbi as it aids digestion of this starchy root and also adds to taste.
Frequently Asked Questions
Yes, taro has more fiber and fewer fats as compared to potato in addition to other nutritional benefits like richer in Vitamin C, iron, calcium and potassium.
Yes, due to the high fibre content the digestion process can cause gas especially if eaten in large quantity. To ease the digestion process, use carom seeds (ajwain) and asafoetida (thing) while making Arbi.
More Traditional Indian Recipes
Hope you enjoy this Arbi Ki Sabji!! If you give this recipe a try, please rate by clicking stars ⭐️ in the recipe card. Thank you ❤️ ! You can also follow me on Facebook | Instagram to see what’s cooking in my kitchen!!
Arbi ki Sabji
Ingredients
- 10 Taro roots Arbi, Arvi - medium-sized
- 2 tablespoon oil
- ¼ teaspoon carom seeds ajwain
- ½ teaspoon cumin seeds zeera
- pinch asafoetida hing
- 1 teaspoon ginger finely grated
- 2-3 green chilies finely chopped, adjust to taste
- 1 medium yellow onion finely chopped
- 2 medium roma tomatoes finely chopped
- ¼ teaspoon turmeric powder haldi
- 1 teaspoon red chilli powder or to taste
- 1 tablespoon coriander powder
- 1 teaspoon dry mango powder amchur, or replace with lemon juice to taste
- 1 teaspoon salt adjust to taste
- 2-3 tablespoon cilantro leaves finely chopped
Instructions
Cooking Taro Root (Arbi)
- Wash & clean the taro roots thoroughly. Cook the taro roots using either of the below options. Cooking time may vary based on the size of the taro.
- Pressure cooker: Add two cups of water to the cooker, place a trivet, and the taro roots on the trivet. Close the lid with the weight (whistle) on and pressure cook for 1 whistle on medium heat.
- Instant Pot - Add two cups of water to the Instant Pot insert, place a trivet, and the taro roots on the trivet. Close the lid with vent to sealing. Cook on manual (or pressure cook) high for 4 mins followed by a quick release.
- Stovetop - Bring a pot of water to a boil and salt it. Add the taro to the water and boil for 10-15 mins until fork tender.
- Microwave - Add the taro roots to a microwave-safe bowl filled with water covering the roots and microwave at full power for 10-15 mins until fork tender. If not done, microwave for another 5 mins & check.
- Once cooked, drain the water & immerse them in cold water to stop the cooking process. Then peel & cut them in circular shape & a bit thick. (I make around 2-4 pieces of one taro root)
To make Arbi Sabzi
- In a pan, heat oil & once hot add the carom seeds & cumin seeds. Once they splutter add asafoetida (hing), ginger & green chillies. Give it a quick mix.
- Stir in the chopped onions and cook till onions turn translucent.
- Now add the tomatoes, turmeric powder & salt. Mix all together, cover & cook till the tomatoes turn soft.
- Stir in the red chilli powder, coriander powder & dry mango powder. Mix till all is well incorporated. Saute till this onion tomato masala starts leaving oil from the sides.
- Add the boiled and chopped taro roots to the onion tomato masala. Mix well. Cover & let it cook for 5 -7 mins. Stir intermittently. Finish off with some finely chopped cilantro leaves.
- Delicious Arbi ki sabji is ready!! Serve warm with some roti, chapati poori, or naan. Pair with some dal rice for that complete meal.
Notes
- Use gloves while handling raw arbi to prevent hands from itching.
- Cooking time will vary based on arbi size.
- Don't overcook the taro as it will make it gooey. You can boil them as part of meal prep over the weekend and refrigerate without peeling.
- Instead of pre-boiling them you can also directly peel & add them to the onion tomato masala & allow to cook with it.
- Use ajwain (carom seeds) with arbi as it aids digestion of this starchy root and also adds to taste.
Wonderful combination of flavours...Looks superb!
Thanks ....good one!!!!
Thanks bhoomi, would love to know how it turned out