Punjabi Arbi Fry is a crispy, spicy, and tasty Indian vegetable side dish. It is a vegan, gluten, and nut-free stir fry of colocasia roots.
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This Masala Arbi Fry Recipe is a hot favourite at home and quite a regular lunch menu with dal fry, raita, and chapati. The humble and subtle flavours in arbi fry are comforting and delicious. It is a traditional North Indian recipe you will not find in a restaurant.
Some vegetables taste better fried, and some are best in spicy curry. And then some taste as good regardless of how you cook them. One such vegetable is the versatile arbi or colocasia root.
I love it both ways – as a sattvic style curry or, on particular occasions, as masala fried.
About Colocasia Root
Taro root is an edible plant widely consumed all over tropical regions. It is sometimes called the itchy potato because of the itchiness one feels in their fingers or palm soon after peeling the skin of the taro root.
In India, the taro root is known as arbi. Often touted as a high source of carb and fibre (and compared to a potato), this root vegetable is almost as versatile and can be used in anything from curries to stir-fry.
Other Ingredients Required for Sabji
- Oil: I use mustard oil for cooking arbi fry. It gives a smokey, sharp taste to the dish. You can substitute it with ghee, groundnut oil, sesame or coconut oil.
- Whole Spices: Cumin Seeds, Nigella Seeds
- Seasoning: Salt, Turmeric Powder, Red Chilli Powder, Coriander Powder,
- Achaar Masala: I add a teaspoon of achar masala (pickle spice mix) to season the colocasia roots. You can add mango powder, garam masala, or a dash of Chaat Masala.
- Fresh Herbs: Green Chilli, Ginger, Fresh Coriander Leaves
How To Handle Colocasia Roots
Step 1) If you have disposable or a dedicated pair of kitchen gloves, please use them for cleaning taro roots. If not, then apply mustard or coconut oil to your hands. This helps in reducing the itchiness caused by the taro root.
Step 2) Take a sharp pairing knife or a peeler and remove the brown skin of the taro root.
Step 3) Wash taro roots with water to remove all the dirt particles. I soak them in salted water for 5 minutes.
Step 4) Once cleaned, transfer them to a colander or kitchen towel to dry up.
Step 5) Cut colocasia roots into juliennes or matchsticks.
How To Make Arbi Fry
Step 1) Heat mustard oil in a pan or kadhai till it starts smoking. Reduce the heat to low.
Step 2) Add cumin seeds, nigella seeds, ginger, green chilli, and asafoetida. Saute for a few seconds.
Step 3) Add chopped taro roots, salt, and spices. Stir to combine and coat each piece with the spices.
Step 4) Add a tablespoon of water, cover, and cook the arbi fry till crisp and fully cooked.
Garnish with fresh coriander, and masala arbi fry is ready to serve.
Serving Suggestion
Masala Arbi Fry is a delicious North Indian side dish that you can serve with a vegetarian main course like – Panchmel Dal, Rajasthani Boondi Kadhi, Arhar Dal Fry, or simple dal khichdi along with rice, wheat or gluten free rice roti.
Our Punjabi household serves arbi masala with boondi raita, kachumber salad, and phulka for a hearty lunch.
You can store leftover arbi sabji for 2 – 3 days in the refrigerator.
More Indian Sabji Recipes
- Kele Ki Sabji
- Aloo Ki Sabji
- Kathal Ki Sabji
- Kaddu Ki Sabji
- Dahi Lauki Ki Sabji
- Kamal Kakdi Ki Sabji
- Sev Tamatar Ki Sabji
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Punjabi Arbi Fry Recipe
- Heavy Bottom Kadhai
Ingredients
- 250 gram colcassia roots (arbi)
- 3 tablespoon mustard oil (sarson oil)
- 1 teaspoon cumin seeds (jeera)
- 1 teaspoon nigella seeds ( kalonji)
- ¼ teaspoon hing (asafoetida)
- 1 tablespoon finely chopped ginger
- 2 green chilli, sliced
- 1 ¼ teaspoon salt or to taste
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon coriander powder (dhaniya powder)
- 1 teaspoon achar masala (pickle masala powder) (Get Recipe)
- 1 tablespoon water
- 2 tablespoon chopped fresh coriander
Instructions
- Take a sharp pairing knife or a peeler and remove the brown skin of the taro root. Wash taro roots with water to remove all the dirt particles. I soak them in salted water for 5 minutes.
- Once cleaned, transfer them to a colander or kitchen towel to dry up. Cut colocasia roots into juliennes or matchsticks.
- Heat mustard oil in a frying pan or kadhai till it starts smoking. Reduce the heat to low.
- Add cumin seeds, nigella seeds, ginger, green chilli, and asafoetida. Saute for a 20 – 30 seconds.
- Add chopped taro roots, salt, red chilli powder, turmeric powder, coriander powder, and achar ka masala. Stir to combine and coat each piece with the spices.
- Add water, cover, and cook the arbi fry till crisp and fully cooked. It takes 10 – 12 minutes over low heat.
- Once taro roots are crisp, and cooked, garnish them with fresh coriander leaves.
- Serve masala arbi fry with phulka for lunch.
Recipe Notes:
- Taro Roots (arbi) cooks very quickly. Hence, please do not leave it unattended, especially over high heat, for a long time. Else, it will burn.
- You can substitute mustard oil with ghee, groundnut oil, sesame or coconut oil.
Tripti says
Loved your thoughts, your writeup and your photography. The recipe is very innovative for me. Will try soon. Thank you.
SR says
I didn’t have nigella seeds or achar masala so I made it without them and eyeballed the dry spices but it turned out excellent. I was worried the ‘arbi’ would not soften so I covered it for a while, next time i will cover it for a shorter time. Thanks for sharing, loved it.
Hina Gujral says
Unlike like popular belief, arbi cooks fast and easily like potatoes. Glad you liked the recipe and took a time out to share your feedback!