Arbi ki sabji. Arbi ki Sabji is a delicious Indian dry curry dish made by stir frying arbi (taro roots) along with a unique combination of spices. Arbi ki Sabji is a very easy recipe to make. This dish which is crispy and spicy, is perfect to make a scrumptious weekday meal.

Arbi ki sabji Arbi Ki Sabji is a delicious Indian dry curry dish prepared from taro roots along with a combination of spices. It is crispy, spicy, and a perfect scrumptious weekday meal. Firstly, it is deep-fried and then stir-fried with the spices. You can cook Arbi ki sabji using 12 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Arbi ki sabji

  1. It’s 500 gram of Arbi.
  2. Prepare 2 tbsp. of Onion paste.
  3. Prepare 1 tbsp of Ginger garlic paste.
  4. You need As required of Oil.
  5. You need 2 of tomatoes.
  6. You need 1 tsp of Turmeric powder.
  7. Prepare 2 tsp of Coriander powder.
  8. Prepare 1 tsp of Red chilli powder.
  9. Prepare 1 tsp of Ajwain.
  10. It’s as required of Kasuri methi.
  11. You need as per taste of Salt.
  12. It’s 2 tbsp of Curd.

Arbi root is even richer than potato in starch content. Arbi ki Sabji is an Indian side dish made with taro root tossed in a spicy onion tomato masala. This flavorful recipe is vegan and gluten-free. Serve with chapati, roti, naan or poori.

Arbi ki sabji instructions

  1. Hello, friends first take arbi and cut. then wash and fry..
  2. Heat the oil put ajwain than ginger garlic paste and fry.
  3. Now make a tomato puree with curd.than add in pan…
  4. Now add dry masala and kasuri methi and fry untill properly cooked the masala now add arbi..
  5. Now add water and cooked 10 mins..
  6. Your recipe is ready..

Among root vegetables, kids and hubby enjoy arbi more than potato so I tend to make Arbi ki Sabji quite often. Arbi ki tari wali sabzi – Arbi / colcasia/ taro root is a summer special vegetable but now like most of the vegetable this is also available through out the year. It is a tuber vegetable and the peel is slight itchy some times. For making arbi sabzi either it is boiled and then peeled or is peeled and sliced before making the sabzi. Now transfer the Taro roots or arvi or arbi to a pressure cooker and add some water to it.

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