How to Make Arbi ki Sabji – A Delicious Indian Colocasia Root Curry

 

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Introduction

Arbi ki Sabji, also known as colocasia root curry, is a beloved Indian vegetable dish made using boiled or sautéed arbi (also called taro root or colocasia), cooked in a lightly spiced gravy or dry stir-fry style. With its unique texture and flavour, arbi transforms beautifully with Indian spices and makes for a hearty side dish.

This traditional recipe is popular across North India, especially in states like Punjab, Haryana, and Uttar Pradesh. Whether prepared dry or with curry, it pairs wonderfully with chapati, paratha, or steamed rice.

In this blog post, we’ll explore how to make Arbi ki Sabji in an authentic Indian way using British English – with step-by-step guidance, nutritional insights, serving suggestions, and full Google SEO optimisation.

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What is Arbi (Colocasia)?

Arbi or taro root is a starchy tuber vegetable that looks similar to yam or small potatoes. It has a slightly nutty flavour and turns deliciously creamy and soft when cooked properly. It’s used in both dry stir-fries and gravy-based curries in Indian cuisine.

Colocasia root is rich in dietary fibre, vitamin C, magnesium, and potassium, making it a healthy alternative to potatoes.

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Why You’ll Love This Arbi ki Sabji

✅ Simple to prepare

✅ Packed with fibre and nutrients

✅ Naturally vegan and gluten-free

✅ Great for lunch boxes and weeknight dinners

✅ Can be made dry or with light curry

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Ingredients You’ll Need (Serves 3–4)

For Boiling the Arbi:

500g arbi (colocasia root)

Water for boiling

Salt – a pinch

For the Sabji:

2 tablespoons oil (mustard oil or sunflower oil)

1 teaspoon cumin seeds

1 pinch asafoetida (hing) – optional

1 medium onion (finely chopped)

1–2 green chillies (slit or chopped)

1-inch ginger (grated or minced)

1 large tomato (finely chopped)

½ teaspoon turmeric powder

½ teaspoon red chilli powder

1 teaspoon coriander powder

½ teaspoon dry mango powder (amchur) or lemon juice

½ teaspoon garam masala

Salt to taste

Fresh coriander leaves for garnish

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Preparation Before Cooking

Wash arbi thoroughly to remove all dirt.

You can boil arbi either in a pressure cooker (2 whistles) or in a pan for 15–20 minutes until soft but not mushy.

Let them cool, then peel the skin and cut into thick slices or rounds.

> Pro Tip: If your arbi is slimy, toss it with a spoon of lemon juice or gram flour before cooking to reduce stickiness.

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Step-by-Step Recipe: How to Make Arbi ki Sabji

Step 1: Boil and Prepare the Arbi

1. Wash and boil the arbi until just tender.

2. Once cooled, peel and cut into bite-sized pieces or slices.

3. Optional: Lightly sauté the boiled arbi in 1 tablespoon of oil until golden and slightly crisp. Set aside.

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Step 2: Make the Tadka (Spice Base)

1. Heat 2 tablespoons of oil in a kadhai or non-stick pan.

2. Add cumin seeds and let them splutter.

3. Add a pinch of hing (optional) and stir.

4. Add green chillies, ginger, and sauté for 30 seconds.

5. Add chopped onions and cook until they turn light golden brown.

6. Now add chopped tomatoes and cook until soft and pulpy.

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Step 3: Add Spices

1. Add turmeric powder, red chilli powder, coriander powder, and salt.

2. Mix well and let the masala cook for 2–3 minutes until the oil begins to separate.

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Step 4: Add Arbi

1. Gently add the sliced arbi to the masala.

2. Mix carefully to coat all the pieces with the spices.

3. Cook for 5–7 minutes on low to medium heat. Stir occasionally to avoid breaking the arbi.

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Step 5: Finish and Garnish

1. Sprinkle dry mango powder or squeeze in fresh lemon juice.

2. Add garam masala and mix gently.

3. Garnish with freshly chopped coriander leaves.

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Alternative: Arbi Curry Version

If you'd prefer a gravy version, follow the same recipe but after Step 4, add:

½ cup whisked curd (yoghurt) or ¾ cup water

Simmer on low heat for 5–7 minutes until the curry thickens.

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Serving Suggestions

Serve hot with chapati, paratha, or steamed basmati rice.

Pair with dal, raita, and papad for a complete North Indian thali.

Ideal for tiffin or weekday lunch.

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Tips for the Best Arbi ki Sabji

Don’t overboil arbi – it should be soft but firm.

Frying or sautéing arbi before adding to masala helps reduce stickiness.

Use mustard oil for a traditional flavour punch.

Always add curd or lemon juice at the end to avoid curdling or bitterness.

To make it spicy, add crushed black pepper or extra chillies.

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Health Benefits of Arbi (Colocasia Root)

Rich in fibre – Aids digestion and supports gut health.

Low glycaemic index – Good for diabetics (in moderation).

Gluten-free – Ideal for gluten-intolerant individuals.

Boosts immunity – Thanks to vitamins C and E.

Provides complex carbs – Keeps you fuller for longer.

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Storage and Reheating

Store leftovers in an airtight container in the fridge for up to 2 days.

Reheat in a pan with a splash of water or in the microwave.

Not suitable for freezing – arbi can become overly mushy after thawing.

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Nutritional Information (Approximate – Per Serving)

> Varies based on oil and portion size.

Calories: 180–220 kcal

Carbohydrates: 28g

Protein: 3g

Fat: 9g

Fibre: 5g

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Frequently Asked Questions (FAQs)

Q1: Why does arbi become sticky when cooked?

Arbi naturally contains mucilage which becomes sticky after boiling. Lightly sautéing or using lemon juice reduces stickiness.

Q2: Can I use frozen arbi?

Yes, boil or steam it first, then proceed with the recipe. Fresh arbi offers better texture and flavour.

Q3: Is arbi good for health?

Yes. Arbi is rich in fibre, antioxidants, and minerals. It supports digestion and energy levels.

Q4: Can I make this without onion and garlic?

Absolutely. Skip onion and garlic, and use only tomatoes, ginger, and spices for a sattvic version.

Q5: Can I add other vegetables?

Yes. Potatoes or peas pair well with arbi, adding texture and flavour variety.

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Conclusion

Arbi ki Sabji is a classic and comforting Indian dish that offers both flavour and nutrition. Whether you like it crispy and dry or in a light, tangy gravy, arbi can be a delightful change from your usual vegetable recipes.

Ideal for everyday meals, fasting days (vrat), or festive spreads, this sabji is a must-try if you love traditional North Indian flavours with a healthy twist. Next time you spot arbi at your local market, bring some home and enjoy this delicious homemade sabji with your family.

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SEO Keywords & Tags

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Meta Description: Learn how to make arbi ki sabji – a delicious North In

dian dish made from colocasia root. Easy step-by-step recipe using British English. Vegan, gluten-free, and perfect for lunch or dinner.

--- write ✍️ by foodie Parmod.