Masala arbi is a dry sabzi recipe made with Arbi. Arbi in English is known as colocasia or taro roots. The Arbi ki sabji which I am sharing with you all today is delicious crispy fried Punjabi arbi recipe that tastes almost similar to a potato roast.
Colocasia or Taro roots are commonly known as Arbi in Hindi is made in different ways. Most common is making an Arbi stir fry by cutting peeled vegetable into thin strips and then frying it in hot oil. This is also known as dry arbi masala curry.
Another way of making Arbi masala is the way I am cooking it here in this recipe. This can be served with chapati or rice as a side dish. Otherwise, you can simply enjoy this as it is. I sometimes serve it as an appetiser or teatime snack as well.
Arbi Masala Recipe Video
But as I said I often serve it as a side dish with any dal and chapati for a delicious Indian meal. This recipe of Arbi masala is super easy to make. The only thing you have to make sure is to know How long to boil it before stir frying it in a pan. Also, arbi is a bland vegetable by itself so you need to season and spice it well.
The main flavours in my arbi masala are ajwain (carom seeds) and fennel seeds powder which makes it quite aromatic. The taste of ajwain adds a nice texture and warm taste. Try it once and you will know what I mean 🙂
Arbi Masala Recipe Notes
- Thoroughly wash the arbi first to get rid of dirt if there is any.
- While pressure cooking, make sure you parboil the arbi, otherwise it can quickly turn mushy.
- I have fried the arbi in the pan, you can make it in Air fryer as well but I find that version little too much dry so I prefer to make arbi roast in a pan.
Masala Arbi recipe - Arbi Fry Recipe
- 500 grams Arbi /colocasia /Taro roots
- 4 Tablespoons Oil
- 1 teaspoon cumin seeds/jeera
- 1 teaspoon carrom seeds/ajwain
- salt to taste
- 1 teaspoon red chilli powder
- ½ teaspoon turmeric powder
- 1 teaspoon coriander powder
- 1 teaspoon cumin powder
- 1 teaspoon fennel powder /saunf
- 1 green chilli chopped
- Boil the Arbi in salted water for 10-15 minutes in half covered pan. Or, pressure cook it in salted water for one whistle and immediately release the pressure.
- Peel the cooled arbi and cut it into two halves
- Heat 3 tablespoon oil in a pan and add cumin seeds and carom seeds. Allow them to splutter and add boiled arbi pieces.
- Cook them till all arbi pieces become crisp and golden brown and then move them aside to make space in the centre of the pan.
- Add remaining oil in the centre and add, coriander powder, cumin powder, salt to taste, turmeric powder, red chilli powder and mix well.
- Now mix these spice powders with arbi/taro roots and stir-fry gently for 3-4 minutes.
- Add finely chopped green chilli and remove from heat. Serve this masala arbi with chapati and dal for a heavenly Indian meal.