Arbi ki Sabji Recipe: Arbi Ki Sabji is an authentic and traditional Punjabi curry made with taro roots, also known as arbi. This dish features a unique and robust flavor, often enhanced with ajwain or carom seeds for an extra burst of taste. Like many other traditional curries, it pairs perfectly with Indian flatbreads, rotis, and even steamed rice.
I’ve been eager to explore recipes using taro or arvi, but finding fresh ones in my local vegetable shop proved challenging. While taro recipes are popular in Asian cuisine, I preferred using fresh taro for my video post. While frozen or sliced taro is readily available in Australia, I opted to use fresh taro for its authenticity and flavor. I’ve compiled a list of arbi recipes, including Arbi Dry Sabji, Makhana Arbi, Arbi Jhol, and Chamagadda Curry, each offering a unique and tasty twist.
Furthermore, here are some additional tips, suggestions, and variations for Arbi Ki Sabji. Firstly, ensure the taro roots are thoroughly cooked before adding them to the curry. You can pressure cook, deep fry, or pan-fry them with oil. In this instance, I’ve pan-fried them for the sake of dum cooking. Secondly, although the texture and taste of taro may resemble potatoes, they require less cooking time. For instance, one whistle in a pressure cooker may suffice, whereas potatoes may need 4-5 whistles. Lastly, carom seeds (ajwain) are essential for this recipe as they aid digestion. Additionally, it’s advisable to use oil or gloves while cleaning and chopping taro roots.
Ingredients: Arbi ki Sabji Recipe
For preparing arbi:
- 15 taro / arbi
- 1/4 teaspoon turmeric
- 1/2 teaspoon chili powder
- 1/4 teaspoon salt
- Oil, for frying
For curry:
- 2 tablespoons oil
- 1 teaspoon cumin seeds
- 1/2 teaspoon ajwain (carom seeds)
- Pinch of hing (asafoetida)
- 1 onion, finely chopped
- 1 green chili, slit
- 1 teaspoon ginger garlic paste
- 1/4 teaspoon turmeric
- 1 teaspoon chili powder
- 1 teaspoon coriander powder
- 1/2 teaspoon cumin powder
- 3/4 teaspoon salt
- 2 tomatoes, finely chopped
- 1/2 cup curd (yogurt)
- 1 cup water
- 1 teaspoon kasuri methi (dried fenugreek leaves), crushed
- 1/4 teaspoon garam masala
- 2 tablespoons fresh coriander, finely chopped
Instructions: Arbi ki Sabji Recipe
- Firstly, peel the skin of 15 taro roots (arbi) and slice them thick.
- Take the sliced taro roots into a large bowl.
- Add 1/4 teaspoon turmeric, 1/2 teaspoon chili powder, and 1/4 teaspoon salt. Mix well, ensuring all the spices are thoroughly combined and coated on the taro roots.
- Let it rest for 30 minutes to marinate well.
- After 30 minutes, fry the taro roots on medium flame until they turn crisp. Fry intermittently to ensure even cooking.
- Drain off excess oil and set aside.
- In a large kadai, heat 2 tablespoons of oil. Add 1 teaspoon cumin seeds, 1/2 teaspoon ajwain, and a pinch of hing. Sauté until the spices become aromatic.
- Now add 1 finely chopped onion, 1 slit green chili, and 1 teaspoon ginger garlic paste. Sauté until the onions turn golden brown.
- Further, add 1/4 teaspoon turmeric, 1 teaspoon chili powder, 1 teaspoon coriander powder, 1/2 teaspoon cumin powder, and 3/4 teaspoon salt. Sauté until the spices become aromatic.
- Additionally, add 2 finely chopped tomatoes and fry until they turn soft and mushy.
- Now add 1/2 cup curd and sauté until the oil starts to release.
- Add the fried taro roots and mix well.
- Pour in 1 cup of water and adjust the consistency as required. Mix well.
- Cover and simmer for 15 minutes or until the taro roots are cooked well and have absorbed the flavors.
- Finally, add 1 teaspoon crushed kasuri methi, 1/4 teaspoon garam masala, and 2 tablespoons finely chopped fresh coriander. Mix well.
- Serve hot and enjoy arbi ki sabji with roti, poori, or rice.
Conclusion:
Arbi ki Sabji Recipe is a flavorful and hearty Punjabi curry made with taro roots. While fresh taro roots are ideal, you can also use frozen ones. Ensure thorough cooking of the taro roots before adding them to the curry for the best results. Carom seeds (ajwain) add a distinctive flavor, but they can be omitted if unavailable. Adjust the consistency of the curry according to your preference by controlling the cooking time and adding water as needed. Leftover curry can be stored in the refrigerator for a few days and reheated before serving. Enjoy this delicious and traditional dish with your favorite Indian bread or rice!
FAQs about Arbi ki Sabji Recipe
Can I use frozen taro roots instead of fresh ones for this recipe?
While fresh taro roots are preferred for the best flavor and texture, you can use frozen taro roots as a substitute. However, keep in mind that the texture and taste may vary slightly.
How do I ensure that the taro roots are thoroughly cooked before adding them to the curry?
There are several methods to cook taro roots thoroughly. You can pressure cook them, deep fry them, or pan-fry them with oil. Ensure they are cooked until tender before adding them to the curry.
Can I skip using carom seeds (ajwain) in this recipe?
Carom seeds add a unique flavor to the dish and also aid in digestion. However, if you don’t have carom seeds available, you can skip them. The dish will still be flavorful, but it may lack the distinct aroma that carom seeds provide.
How can I adjust the consistency of the curry according to my preference?
If you prefer a thicker curry, simmer it for a longer duration to allow the liquid to reduce. Conversely, if you prefer a thinner curry, you can add more water during the cooking process until you achieve the desired consistency.
Can I store leftover Arbi Ki Sabji?
Yes, you can store leftover Arbi Ki Sabji in an airtight container in the refrigerator for up to 2-3 days. Reheat it before serving, and you may need to adjust the consistency with a little water if it thickens upon refrigeration.
