Arbi sabji

Arbi sabji Recipe

Arbi Sabji is a spicy onion tomato masala-tossed taro root dish from India. This tasty recipe is both vegan and gluten-free. Serve with your choice of chapati, roti, or poori. Summer vegetables are derived from the tuber of the arbi plant, commonly known as taro root or colocasia. It is a delectable Indian vegetarian dish that is equally tasty in both hot gravy and the more popular dry form. It is higher in vitamins A and C, dietary fiber, iron, calcium, potassium, and magnesium, to name a few nutritional benefits. Handling raw taro root veggies might cause itching, therefore wear gloves. Although I have not personally encountered itching when handling these after boiling, it is best to be cautious if using them for the first time.

Ingredients for Arbi sabji

  • 250-gram Arbi (colocasia root)
  • 4 tablespoon ghee
  • 1 tablespoon chopped ginger
  • 1 Cup chopped tomato
  • 1 teaspoon cumin seeds (jeera)
  • 1 teaspoon mustard seeds (rai)
  • ¼ teaspoon asafoetida (hing)
  • 1 teaspoon red chili powder
  • 1 teaspoon turmeric powder
  • 1 tablespoon coriander powder
  • 1 ¼ teaspoon salt or to taste
  • 1 ¼ Cup water
  • 2 green chili, sliced
  • 1 teaspoon Garam Masala
  • 1 tablespoon fresh coriander to garnish

Instruction for Arbi sabji

  1. Clean, wash, pat dry, peel, and cut the arbi into equal-sized round slices. Set aside in a colander until needed.
  2. In a blender, make a smooth tomato and ginger paste with 1/4 cup of water. Transfer to a mixing basin.
  3. In a heavy bottom kadhai/pan, heat the ghee. Fry the sliced arbi in a skillet over medium heat until crisp and brown. Place on a platter and put away.
  4. Add cumin seeds, mustard seeds, and asafoetida to the same pan. Fry for 20-30 seconds to let the aroma escape.
  5. Next, combine the tomato paste, salt, red chili powder, turmeric powder, and coriander powder in a mixing bowl. Fry it over low heat until the oil separates from the masala. This takes about 5 to 6 minutes.
  6. Simmer the curry for 2 – 3 minutes over low heat with the remaining 1 cup water, green chili, and garam spices.
  7. Now, gently fold in the fried arbi pieces. Cook the curry, covered, for 5 minutes, or until the arbi is tender.
  8. Arbi ki sabji should be garnished with fresh coriander leaves.
  9. surve arbi ki sabji with your favorite roti or paratha

Serving Suggestion

Arbi ki sabzi goes well with Indian flatbreads like naan, poori, and chapati, as well as chutney or pickle and salad or raita. Combine it with dal and rice for a complete supper.

Tips and variation

  • Pat the roots dry with a dish towel before peeling and slicing.
  • Make sure the arbi is not too thick while slicing it, as it will take longer to cook.
  • Instead of ghee, you can use coconut oil or mustard oil to make a vegan curry.


Is Taro better for you than potatoes?

Yes, taro offers more fibre and fewer fats than potato, as well as other nutritional benefits such as higher levels of Vitamin C, iron, calcium, and potassium.

Is Arbi responsible for gas?

Yes, the digestive process might create gas due to the high fibre content, especially if consumed in big quantities. When cooking Arbi, use carom seeds (ajwain) and asafoetida (thing) to aid digestion.


Calories 1126kcal
Fat 70g
Carbohydrates 42g
Protein 82g
Vitamin A
iron 17mg

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