Punjabi Style Spicy Arbi Sabji Recipe
Many foodies from North India feel that this Punjabi Style Spicy Arbi Sabji is their favourite way to eat Arbi/ colocasia. It is also an easy recipe to make. Crispy and spicy, it goes really well with hot and flaky paranthas or soft phulkas with a touch of ghee and Spiced Rajma Pulao to make a scrumptious weekday meal.
Here are a few more Punjabi recipes that are mouth-watering. You could try them as well
- 500 grams Colocasia root (Arbi)
- 1 Onion , sliced
- 3 Green Chillies , slit length-wise
- 2 teaspoon Ghee
- 1 teaspoon Cumin seeds (Jeera)
- Salt , to taste
- 1 teaspoon Red chilli powder
- 1/4 teaspoon Garam masala powder
- 1 teaspoon Amchur (Dry Mango Powder)
- 1 teaspoon Turmeric powder (Haldi)
- Coriander (Dhania) Leaves , as required for garnish
How to make Punjabi Style Spicy Arbi Sabji Recipe
Prep up with all ingredients to prepare Punjabi Style Spicy Arbi Sabji and Peel and cut arbi in thin long stripes, somewhat like French fries. Be use you either grease your hands well with oil or wear gloves because arbi has a tendency to leave your hands itching.
Heat oil in a heavy bottom kadhai, when hot add jeera seeds and sauté until lightly brown.
Add the green chillies and sauté for a minute, so that the chilly leaves it spice in the oil.
Add onions and sauté till they are translucent. Add arbi and fry on high heat for about 3-4 minutes, stirring often.
Add all the dry spices apart from amchoor powder and garam masala and lower the heat. Continue sautéing once in a while till arbi is cooked well.
Once the arbi is cooked, add amchoor and garam masala and sauté for a minute. Turn off the heat.
Monika is ex-IT person turned into a Food Blogger, Consultant, Home Baker and an Amatuer Food Photographer. From one role to many, she feels it's been an exciting journey. She is also the author of the hugely popular food blog "Sin-A-Mon Tales" in which she shares her reviews, recipes and food stories from her travels and childhood. She also writes for many online websites and publications. She is also an avid reader, an obsessive traveller and is always looking for food history and culture.