Arbi Masala Sabzi Recipe – Dry Colocasia – Pics

Arbi Masala is a dry sabzi to be served on the side with main course. Colocasia is boiled and then spiced up with Tomato tadka. Serve it with Naan or poori.

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Arbi Masala Sabzi
Arbi Masala Sabzi
Arbi Masala is one of the favorite main course item for my husband. He loves to eat Arbi in any form. This dry Arbi masala is really a treat and can go with any bread like chapati or paratha.

There are many ways Colocasia (Arbi) can be made resulting in different taste with just minor adjustments in cooking process. For example, the one we are making today is made with boiling Arbi and then adding masala. The other version is the fried one and is called Arbi Fry.

  Ingredient
Servings
Cup of Arbi Masala


  • 300 Gms Colocasia root Arbi or Taro root
  • 3/4 Tsp Salt
  • 1/4 Tsp Carom seeds Ajwain
  • 3/4 Tsp Red Chili Powder
  • 1 Tsp Coriander Powder
  • 1/4 Tsp Garam Masala
  • 1/2 Tbsp Desi Ghee Pure Oil
  • 3 Pinch Asafoetida Hing
  • 1/2 Tsp Mango Powder Amchoor
  • 1/4 Tsp Turmeric Powder
  • 750 Ml Water To boil Colocasia
  • 1 Cup Tomato Chopped
  • 1/2 Number Lemon
  • 3 Tsp Coriander Leaves Fresh Chopped
  • 2 Number Green Chili Chopped
  • 1 Number Tomato Large size, Chopped

  •   Instructions


  • Ingredients for Arbi masala should be ready now.
    Ingredients for boiled Arbi masala
  • We will start the process by boiling the Arbi in pressure cooker.
    To boil: Add water and Arbi in Pressure Cooker. Water should be enough to completely sub-merge the Arbi. Close the Cooker lid. Switch ON the stove on high flame. Wait for a whistle. After one whistle on high flame, switch off the stove. Do not open the lid of the cooker till it has pressure/steam in it.
    Add enough water in cooker to boil Arbi
    Add enough water in cooker to boil Arbi
  • Once all the steam has vanished, open the lid and check the Arbi. To check: Pork the knife in one of the Arbi. If it goes inside easily with not much pressure, it means Arbi has boiled.If it is not yet boiled, you need it put it back on stove (high flame) and let it make another whistle.
    Check the boiled Arbi
    Check the boiled Arbi
  • Once done, drain all water from the boiled Arbi.
    Drain water from boiled arbi
    Drain water from boiled arbi
  • Remove the skin of the boiled Arbi using a knife or your fingers. Just a simple push with your fingers will bring out the skin.
    Peel the boiled Arbi
    Peel the boiled Arbi
  • Chop the peeled Arbi in round shaped pieces (as shown). You can chop it in any other shape too, if you want.
    Chop the boiled Arbi in round shape
    Chop the boiled Arbi in round shape
  • Heat Olive oil (or Desi Ghee) in a pan on medium flame. Once you see the smoke coming out of oil, Add Asafoetida and Carom Seeds. Fry until they get light golden brown in color.
    Add asafoetida in hot oil
    Add asafoetida in hot oil
  • Now add chopped Tomatoes and Green Chilies. Mix well.
    Add tomatoes & green chilies in oil
    Add tomatoes & green chilies in oil
  • Keep the stove on low flame. Add the spices like Salt, Coriander Powder, Turmeric Powder, Garam Masala, Mango Powder, Red Chili Powder and mix well. Cook it for 2 minutes.Keep stirring to avoid burns.
    Add all spices in tomato gravy
    Add all spices in tomato gravy
  • After 2 minutes, add chopped boiled Arbi. Mix well.
    Add arbi in tomato gravy
    Add arbi in tomato gravy
  • Add chopped Coriander Leaves. Mix well.
    Add coriander leaves in arbi
    Add coriander leaves in arbi
  • Switch off the stove. Our Arbi masala sabzi is ready to eat. Serve hot with Naan/Chapati/Paratha. Enjoy!!!
    Boiled Arbi is ready
    Boiled Arbi is ready

  •  Storage and Serving Suggestions


    dry Arbi masala sabzi
    dry Arbi masala sabzi


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