Punjabi Style Spicy Arbi Sabji
Description
Punjabi Style Spicy Arbi Sabji is a beloved dish in North India, with food enthusiasts swearing by its crispy texture and fiery spice. This delightful recipe combines the earthy flavors of colocasia (arbi) with aromatic spices, making it a perfect addition to any meal. The crispy, spicy arbi pairs wonderfully with hot, flaky paranthas, soft phulkas smeared with a hint of ghee, or a flavorful serving of spiced Rajma Pulao. It’s an easy, satisfying recipe that can be enjoyed as part of a wholesome weekday lunch.
Cuisine: Punjabi
Course: Lunch
Diet: Vegetarian
Ingredients
| Ingredient | Quantity |
|---|---|
| Colocasia root (Arbi) | 500 grams |
| Onion | 1, sliced |
| Green Chillies | 3, slit lengthwise |
| Ghee | 2 teaspoons |
| Cumin seeds (Jeera) | 1 teaspoon |
| Salt | To taste |
| Red Chilli powder | 1 teaspoon |
| Garam masala powder | 1/4 teaspoon |
| Amchur (Dry Mango Powder) | 1 teaspoon |
| Turmeric powder (Haldi) | 1 teaspoon |
| Coriander (Dhania) leaves | As required for garnish |
Preparation Time
| Time | Duration |
|---|---|
| Preparation Time | 10 minutes |
| Cooking Time | 45 minutes |
Instructions
-
Prepare the Ingredients:
Begin by peeling and cutting the arbi (colocasia root) into thin, long strips, resembling French fries. Note that arbi tends to leave an itchy sensation on your hands, so it’s advisable to either grease your hands with oil or wear gloves to handle it. -
Heat the Ghee:
In a heavy-bottomed kadhai (pan), heat the ghee over medium heat. Once the ghee is hot, add the cumin seeds and sauté them until they begin to turn a light brown color, releasing their fragrance. -
Sauté the Green Chillies and Onions:
Add the slit green chillies to the pan and sauté for about a minute, allowing them to release their spiciness into the ghee. Then, add the sliced onions and cook them until they become translucent. -
Fry the Arbi:
Next, add the prepared arbi strips to the kadhai. Fry them on high heat for about 3-4 minutes, stirring frequently to ensure they cook evenly and start to become crispy. -
Add the Spices:
Lower the heat and add the dry spices: red chilli powder, turmeric powder, and salt. Stir well to coat the arbi evenly with the spices. Continue sautéing occasionally until the arbi is cooked through and has absorbed the flavors of the spices. -
Finish the Dish:
Once the arbi is tender and cooked to perfection, add the amchur powder (dry mango powder) and garam masala powder. Stir gently for a minute to combine the spices and let the flavors meld together. -
Garnish and Serve:
Turn off the heat and garnish the dish with fresh coriander leaves. Serve hot with your favorite roti, paranthas, or soft phulkas. For a complete meal, pair the Punjabi Style Spicy Arbi Sabji with Spiced Rajma Pulao.
This flavorful and spicy arbi dish is a must-try for those who enjoy authentic Punjabi flavors and is sure to become a staple in your recipe repertoire. Enjoy!
