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Arbi ki Sabji
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.
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.
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