How much cooking time?

50 min — 20 min prep, 30 min cooking.

Punjabi Arbi Masala (Dry Taro Root Sabzi)

Name: Punjabi Arbi Masala (Dry Taro Root Sabzi)
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: Punjab Indian
Ingredients: 6g Coriander Leaves; 3g Amchoor (Dried Mango Powder); 2g Turmeric Powder; 6g salt; 3g Red Chilli Powder (Lal Mirch); 500g colocasia root; 8g green chillies; 2g garam masala powder; 100g onion; 30g Ghee; 3g Cumin Seeds

Punjabi Arbi Masala is a beloved dry sabzi of boiled taro root (arbi/colocasia) shallow-fried until crisp-edged in ghee with sliced onion, then tossed with cumin, turmeric, red chili powder, garam masala, and tangy amchoor (dry mango powder). Garnished with green chili and coriander. Served as a vibrant winter side dish with rotis, dal, and pickle.

People also search this as sukhi arbi, arbi fry, chembu fry, colocasia stir fry.

Time 50 min · Serves 4 · 233 kcal · North India / Punjab, Punjab

Ingredients

Garnish

Coriander Leaves (garnish) — 6 g

Main

Amchoor (Dried Mango Powder) — 3 g
Turmeric Powder — 2 g
salt — 6 g
Red Chilli Powder (Lal Mirch) — 3 g
colocasia root — 500 g
green chillies — 8 g
garam masala powder — 2 g
onion — 100 g

Tempering

Ghee — 30 g
Cumin Seeds — 3 g

Method

Wash the arbi, peel it and cut into thin long pieces.
Heat ghee in a kadai. Add cumin and cook for 15 seconds.
Add green chillies and cook for 1 minute.
Add onion and cook till soft.
Add the arbi and cook for 4 minutes.
Add turmeric, red chilli powder and salt. Do not add amchur and garam masala yet.
Cook on low flame till the arbi is done, stirring in between.
Add amchur and garam masala. Mix, cook for 1 minute and garnish with coriander.

Common questions

How many calories in one plate of Punjabi Arbi Masala (Dry Taro Root Sabzi)?: 233 kcal per plate.
How much cooking time?: 50 min — 20 min prep, 30 min cooking.

Ghar ka khana in Amritsar →