Arbi Ki Sabji is a spicy, soupy colocasia (taro) root Indian curry without onion and garlic. Best served with hot puri or paratha. I guarantee you will love this easy-to-make and utterly delicious, sattvic style, gluten-free arbi curry.
About Colocasia Root
Did you know? Arbi or Taro root is an edible tropical plant that is widely consumed all over Asia.
Often touted as a high source of carb and fiber, (and compared to a potato), this root vegetable is almost as versatile and can be used in anything from curries to fries.
Arbi is sometimes called the itchy-potato because of the itchiness one feels in their throat soon after eating this.
Once cooked the right way, arbi is super delicious and itchiness will be the last thing on anyone’s mind.
Sattvic Style Arbi Ki Sabji
Some vegetables taste better fried, and some are best in a spicy curry. And then there are those that taste as good regardless of how you cook them. One such vegetable is the versatile arbi or colocasia.
I love it both ways – as a Punjabi Style Arbi Fry or on festive occasions as a sattvic style curry without onion or garlic.
There are many reasons why I love this arbi ki sabji – it is such a great wholesome meal that tastes good, has excellent texture, and requires a few ingredients.
I know some of you believe onion and garlic to be the holy grail of Indian cooking and cannot imagine a dish without both of these together. Trust me; this taro root curry recipe is here to bust those myths for good.
Here are my 20+ Indian Recipes without onion and garlic.
To plan an Indian festive meal for the occasion of Navratri or Janmashtmi, the sattvic dishes like arbi curry always come handy.
For a wholesome sattvic dinner serve arbi ki sabji with kuttu (buckwheat flour) ki puri or the regular wheat flour poori, pomegranate raita, and vrat ki kheer. That meal is just en route to a stage called food coma.
At times it is hard to believe that the simplest of dishes come together to create such a delightful meal experience.
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Arbi Ki Sabji Recipe
- Heavy Bottom Kadhai
- 500 gram arbi (colocasia root)
- 5 tablespoon ghee (clarified butter)
- 1 teaspoon jeera (cumin seeds)
- 1/4 teaspoon ajwain (carom seeds)
- a pinch of asafoetida (hing)
- 1 tablespoon grated ginger
- 2 medium-size tomato (blend to make paste)
- 1/2 teaspoon red chilli powder
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon coriander powder
- Salt to taste
- 1 – 2 green chilli, sliced
- 1 tablespoon fresh coriander to garnish
- Wash, pat dry, clean and peel the arbi. Cut it into round slices of equal size. Set aside till required.
- Next, 4 tablespoon of heat ghee in a heavy bottom kadhai/pan.
- Fry the sliced arbi over medium-heat till tender and a bit crisp in texture. Transfer to a plate and set aside.
- In the same pan, heat remaining one tablespoon of ghee.
- Add cumin seeds, carom seeds, asafoetida, and grated ginger. Fry for few 10 – 20 seconds.
- Next, add the tomato paste and fry it nicely over low heat till oil starts separating from the masala.
- Now, add the fried arbi slices and mix nicely in the tomato masala. Fry for 4 – 5 minutes.
- Add the spices, salt, green chili and approximately 1/2 Cup of water. Reduce the heat to low and allow the curry to simmer covered for next 10 – 15 minutes.
- Garnish arbi ki sabji with fresh coriander leaves.
- Serve arbi ki sabji with puri or paratha.
- It is usually best to wash colocasia roots a few hours before chopping so that they do not remain slimy to touch.
- Nicely, pat dry the roots with a kitchen towel before peeling and slicing.
- While slicing the arbi make sure it is not too thick otherwise it will take a longer time to get cooked.
- If you are not too keen on frying the arbi, you can simply boil it in a pressure cooker for one or two whistles, peel, and slice. Then add to the masala prepared.
- To make a vegan curry, you can use coconut oil or mustard oil instead of ghee.