Arbi Masala

Very tasty arbi dish which goes well with chapatis. Recipe from Dhiraj Kitchen

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250 gm arbi/taro root 2-3 tablespoon of oil 1 tsp ajwain/carrom seeds 1 tsp grated ginger/adrak pinch of hing 2 green chillies 2 medium sized onion finely chopped coriander leaves 1 tsp cumin powder 1 tsp coriander powder 1/2 tsp garam masala 1 or 2 tsp red chilli powder 1/2 tsp turmeric powder 1 tsp dry mango/amchur powder salt as per taste


Clean and boil 250 grams of arbi after adding a bit of salt. Cool and peel the arbi. Cut the arbi into bite sized pieces and keep aside. In a pan take 2 to 3 tablespoons of cooking oil, and heat it. Then add on teaspoon ajwain and let it fry for a few seconds and then add one teaspoon shreded ginger.and then add a little hing followed by 2 green chillis finely cut. Let this fry for a bit and then add finely chopped pieces of 2 onions. Fry the onions well, for 1 to 2 minutes after covering the pan with its lid. Now add a little bit of hara dhania followed by one teaspoon jeera powder, one teaspoon dhania powder, half teaspoon garam masala, one teaspoon amchoor powder, half teaspoon haldi powder, red chilli powder to taste. Mix well and cover the pan and let it cook for 2 minutes. Now add the arbi pieces to the pan with the cooked masala and mix it with a light touch so that the arbi pieces do not get mashed. Cover the pan and let it cook on slow flame for 2 minutes. Add more salt as per taste. Stir the arbi and cook for 2 more minutes till it is crisp from all sides. Garnish with hara dhania and serve.

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