Simple, practical, and full of everyday flavour, Arbi Sabji | Arbi Recipe | Ghuiya Ki Sabji is a vegan, vegetarian Indian, North Indian main course, side dish, starters made with simple everyday ingredients in about 60 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.

Recipe Snapshot

  • Prep time: 30 minutes
  • Cook time: 30 minutes
  • Total time: 60 minutes
  • Yield: 2
  • Category: Main Course, Side Dish, Starters
  • Cuisine: Indian, North Indian

Ingredients

  • 250 grams colocasia roots ((arbi or ghuiya or taro root))
  • water (as needed to cook arbi)
  • 1.5 teaspoon carom seeds ((ajwain))
  • 1 teaspoon coriander powder
  • 1 teaspoon red chili powder (or cayenne pepper)
  • 1 teaspoon dry mango powder ((amchur))
  • oil (for frying, as needed)
  • 1 tablespoon chopped mint leaves (or coriander leaves, for garnish)
  • rock salt ((edible and food grade) or sendha namak if making for religious fast (or regular salt for other days))

Method

  1. First rinse the taro roots thoroughly under running water to remove any soil or mud from them. Then opt to Pressure cook, steam or microwave the taro roots till they are almost cooked and tender. Remember not to overcook the tarot roots as they will become too mushy and pasty.
  2. To cook in a microwave oven, take some water in a microwave safe bowl just about covering the arbi. Microwave on high for 5 to 6 minutes or more until the taro roots are almost cooked.
  3. For pressure cooking, in a 2 litre pressure cooker, add the arbi with water covering them entirely. Pressure cook on medium heat for 1 whistle. Let the pressure drop naturally in the cooker and then only open the lid.
  4. Drain all the water and let the arbi cool or become warm. Peel of the skins from each taro root.
  5. Now if you want then lightly press the arbi between your palms to flatten them slightly.
  6. Shallow or deep fry the arbi in moderately hot oil oil till golden brown.
  7. In another pan, add little oil - about 1 to 2 teaspoons
  8. Add the carom seeds and fry for a minute.
  9. Now add both the spice powders, coriander and red chili powder.
  10. Mix well and add the fried arbi to this seasoning. Mix the arbi well.
  11. Add amchur powder and salt. Mix again well.
  12. Garnish Arbi Sabji with some chopped mint leaves or coriander leaves and serve hot.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.