Punjabi Arbi Masala is a simple and delicious gluten-free Indian food recipe, a popular side dish. A staple in Punjabi household arbi masala is the tasty, crisp colocasia roots dry preparation. Serve it with chapati and dal fry for a wholesome meal!
The humble and subtle flavors in the dish are competitively enticing.
But whether to share the recipe or not was a long-lasting debate. The reason being, recipes like Punjabi Arbi Masala are not so easily spotted on the menu of any Dhaba or Indian restaurant.
Neither they are much talked about in the cookbooks or cookery shows.
These are some of those Indian food recipes that never make it to the commercial spotlight. In the conventional home kitchens, they are quietly passed on from one generation of house ladies to another.
These lost Indian recipes are the family treasures, which might not have a presidential connection but worth preserving for the forthcoming generations.
The little fuzzy not so good looking tubers, also known as colocasia roots are given a tempting makeover.
From chopping the Arbi into equal size matchsticks to frying them till perfection, the technique behind making Arbi Masala is quite straightforward.
The juliennes of Arbi are dressed in turmeric and red chili powder then stir-fried in hot oil at the right temperature.
While shallow frying the arbi just make sure, the Arbi strips do not turn overly crisp. We need just a little chomp in the Arbi and not a wafer-like crunch.
The way to achieve this is not to wash the colocasia roots once they are chopped. After peeling the skin from Arbi, run them under running water, pat dry, and then only chop.
I genuinely love arbi (taro roots) and a sattvic style arbi curry is my other vegetarian favorite.
Indian Main-Course Dishes To Serve With Punjabi Arbi Masala:
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Punjabi Arbi Masala Recipe
- 250 gram small-size arbi (colcassia roots)
- 1 large-size onion fine chopped
- 1 small-size tomato fine chopped
- 1 teaspoon ginger – garlic paste
- Salt to taste
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon mango powder (amchur)
- 1 teaspoon coriander powder
- 1 teaspoon Garam Masala Powder see recipe here
- 4 tablespoon Mustard oil to fry the arbi
- Fresh coriander leaves to garnish
- Peel and cut the colocasia roots (arbi) in equal size thin strips.
- Sprinkle a teaspoon of turmeric and a pinch of salt over the arbi. Mix well.
- Heat mustard oil in a frying pan over medium heat.
- Shallow fry arbi till light brown in colour and crisp from outside. Drain on absorbent paper.
- In the same pan heat a teaspoon of mustard oil over medium heat.
- Add onions and cook further till onions become translucent.
- Add tomatoes, cook till the tomatoes turn soft and the mixture comes together.
- Add spices and salt, mix well and cook for two to three minutes.
- Add the fried arbi and mix well. Stir to combine.
- Cover the pan with a lid and cook arbi for 2 – 3 minutes. Turn off the heat.
- Serve Punjabi Arbi Masala warm garnished with coriander leaves.