Arbi Dahi Wali Sabzi Recipe
Delicious arbi sabzi with spicy yogurt base
Arbi dahi wali sabzi is a delicious light curry made of yogurt. Arbi can be used in dry or curry recipes. The dish made with arbi is delicious and is a favorite of many people .It is a no onion, no garlic recipe and an excellent choice for people fasting. This arbi dali wali sabzi is cooked in thick masala gravy made of Indian spices and yogurt. Serve it with hot rotis, pulkas, puris for a delicious combination.
Did you know: Arbi or taro root is a root vegetable, is gluten free and is rich in anti-oxidants, dietary fiber, minerals and vitamins.
Try our other recipes with Arbi/ Colocasia
- 250 grams Colocasia root (Arbi)
- 1 cup Curd (Dahi / Yogurt)
- 1/2 teaspoon Ajwain (Carom seeds)
- 1 1/2 teaspoon Kashmiri Red Chilli Powder
- 1/4 teaspoon Turmeric powder (Haldi)
- 1 teaspoon Coriander Powder (Dhania)
- 1 teaspoon Garam masala powder
- 2 tablespoon Coriander (Dhania) Leaves , chopped
- Salt , to taste
- Oil , to cook
- 1 cup Water , adjustable
How to make Arbi Dahi Wali Sabzi Recipe
To start preparing Arbi Dahi Wali Sabzi, scrub arbi to get rid of mud and dirt. Wash it twice at least. Pressure cook arbi with little water and a pinch of salt for 1 whistle (do not overcook). Arbi has to be cooked, but firm.
Peel the skin off and cut them into half, lengthwise.
Whisk yogurt or dahi well, keep aside.
Heat oil in a pan. Add ajwain and sauté for 10 seconds.
Add red chili powder, turmeric powder, coriander powder and give it a mix.
Add arbi and cook in oil and spices for about 10 to 12 minutes on medium flame with constant stirring.
Add 1/2 cup water and bring it to boil. Let it boil for 5 to 7 minutes.
Add the whisked curd and with constant stirring, cook until the gravy just begins to come to a boil.
Add garam masala powder, chopped coriander leaves, stir well and turn off flame.