Arbi Jhol Recipe (Uttar Pradesh Style Colocasia & Lotus Seeds Sabzi)
Shallow fried Arbi & Lotus seeds cooked in ginger tomato gravy
Arbi Jhol Recipe is Uttar Pradesh Style Colocasia & Lotus Seeds Sabzi prepared without onion and garlic. But at the same time, this sabzi is so flavourful that you will make this recipe often. Serve Arbi Jhol Recipe - Uttar Pradesh Style Colocasia & Lotus Seeds Sabzi with Pudina Tawa Paratha, Baingan Ka Chokha Recipe, steamed rice and Dal Tadka Recipe Flavored with Lemon and Coriander.
If you like this recipe, try more curry recipes like
- 10 Colocasia root (Arbi) , chopped into discs
- 15 Phool Makhana (Lotus Seeds)
- 2 Tomato , chopped
- 2 Green Chillies , chopped
- 1 inch Ginger , garted
- Cooking oil , to cook
- 1 teaspoon Cumin seeds
- 1 pinch Asafoetida (hing)
- 1 teaspoon Red chilli powder
- 1 teaspoon Coriander Powder
- 1/4 teaspoon Cumin powder
- 1/2 teaspoon Turmeric powder (Haldi)
- 1/2 teaspoon Garam masala powder
- 1/2 teaspoon Kasuri Methi (Dried Fenugreek Leaves)
- Salt , to taste
- Coriander leaves (Dhania) , chopped, to garnish
Directions for Arbi Jhol Recipe (Uttar Pradesh Style Colocasia & Lotus Seeds Sabzi)
To begin making Arbi Jhol Recipe (Uttar Pradesh Style Colocasia & Lotus Seeds Sabzi), wash, peel and cut colocasia roots into discs of uniform thickness (uniformity will help in even cooking.
Take a shallow frying pan and shallow fry colocasia pieces with a little oil till they are a little crisp. Keep aside.
In the same pan, roast lotus seeds till crisp. Keep aside
In a mixer, grind tomato, green chilli and ginger and take out in a bowl.
Heat a kadai with a little ghee/oil. Once the oil is hot, add cumin seeds and let it sizzle with added hing powder for a few seconds.
Add tomato puree with chilli and ginger that was reserved earlier and mix well.
Add salt and saute till you feel that the puree is cooked well and is free for raw smell.
Next, add dry roasted colocasia, a bit of salt to adjust, and about a cup of water. Mix well, simmer and close the lid to cook for 5-6 mins on medium heat.
When you feel that the colocasia/arbi is almost cooked, add roasted lotus seeds . Simmer and bring to boil for 2-3 minutes such that the taste is seeped in well into both arbi and lotus seeds.
Finally add garam masala, and crushed kasoori methi. Mix well and switch off. Garnish with chopped coriander leaves and serve.
Serve Arbi Jhol Recipe - Uttar Pradesh Style Colocasia & Lotus Seeds Sabzi with Pudina Tawa Paratha, Baingan Ka Chokha Recipe, steamed rice and Dal Tadka Recipe Flavored with Lemon and Coriander.
Hi , I am Smitha - the face behind the blog " Cook With Smile " . An ex Engineer turned to blogger , food stylist and amateur photographer through passion . My blog is my journal , my space to pen down some food related memories .i always believe in homemade food created with love is the best way for a healthy lifestyle .