Tamatar Wali Arbi Sabzi Recipe: A Tangy Delight of Colocasia in Tomato Gravy
Description
Tamatar Wali Arbi Sabzi is a mouthwatering, dry sabzi made with Colocasia, also known as Arbi. This dish features tender, par-boiled colocasia that is shallow-fried to a crispy golden brown and then tossed in a vibrant, tangy tomato-based gravy. The combination of garlic, tomatoes, and the fragrant Panch Phoran masala elevates the flavor profile, making it an irresistible addition to your North Indian lunch repertoire. The inclusion of tamarind adds a delightful tang, balancing the richness of the spices.
Cuisine: North Indian
Course: Lunch
Diet: Vegetarian
Ingredients
| Ingredient | Quantity |
|---|---|
| Colocasia Leaves (Arbi) | 500 grams (boiled) |
| Onion | 1, finely chopped |
| Tomatoes | 4, finely chopped |
| Garlic | 7 cloves, thinly sliced |
| Tamarind | 1, lemon-sized |
| Kashmiri Red Chilli Powder | 2 teaspoons |
| Coriander Powder (Dhania) | 3 teaspoons |
| Turmeric Powder (Haldi) | 1/2 teaspoon |
| Garam Masala Powder | 1 teaspoon |
| Panch Phoran Masala | 2 teaspoons |
| Oil | 2 tablespoons |
| Coriander Leaves (Dhania) | 2 sprigs, finely chopped (for garnish) |
| Salt | To taste |
Nutritional Information (per serving)
| Nutrient | Amount (per serving) |
|---|---|
| Calories | 150 kcal |
| Protein | 3 grams |
| Carbohydrates | 32 grams |
| Fat | 5 grams |
| Fiber | 7 grams |
| Sodium | 200 mg |
Preparation Time: 10 minutes
Cooking Time: 20 minutes
Total Time: 30 minutes
Yield: 4 servings
Instructions
-
Prepare the Colocasia
Start by thoroughly washing the colocasia leaves under running water to remove any dirt or mud. Once cleaned, soak the tamarind in one cup of water for about 15 minutes to extract its pulp. In the meantime, pressure cook the tamarind water with 2 cups of water and the tamarind for 2 whistles. Let the pressure release naturally before opening the pressure cooker. -
Peel and Slice the Arbi
Once the colocasia is cooked, peel the skins off carefully while the arbi is still warm. Cut them into roundels (round slices) and set them aside. -
Shallow Fry the Arbi
Heat 1 tablespoon of oil in a heavy-bottomed pan. Add the sliced colocasia roundels to the pan and shallow fry them on medium heat until they turn a crispy golden brown. Once done, remove them from the pan and set them aside. -
Prepare the Tomato Gravy
In the same pan, add the remaining oil. Once the oil is heated, add the Panch Phoran masala. Let the seeds splutter for a few seconds to release their aroma. Next, add the finely chopped onions and sliced garlic. Sauté them until the onions turn golden brown and the garlic becomes fragrant. -
Cook the Tomatoes
Add the chopped tomatoes to the pan and sauté until they soften and turn mushy. This will take about 4-5 minutes. The tomatoes should blend seamlessly with the onions and garlic to form a rich, flavorful base. -
Add the Spices
Sprinkle in the turmeric powder, Kashmiri red chili powder, and coriander powder. Stir well to coat the tomato-onion mixture with the spices. Allow the mixture to cook for another 2 minutes to release the full flavor of the spices. -
Combine the Ingredients
Add the shallow-fried colocasia roundels to the pan. Season the dish with salt to taste. Stir gently to mix the colocasia with the tomato gravy, ensuring the roundels absorb the flavors. Let the sabzi cook for an additional 5 minutes, stirring occasionally, so the colocasia softens slightly and soaks up the tangy gravy. -
Garnish and Serve
Once done, remove from heat and garnish with freshly chopped coriander leaves. The Tamatar Wali Arbi Sabzi is now ready to serve.
Serving Suggestions
Serve this delicious Tamatar Wali Arbi Sabzi with hot Tawa Paratha, a side of Dal Tadka, and a refreshing Kachumber Salad for a well-rounded, hearty meal. This combination makes for a perfect lunch or dinner, offering a balance of textures, flavors, and spices.
Tips for Best Results
- Panch Phoran Masala: If you don’t have pre-made Panch Phoran masala, you can make it at home by combining equal parts of cumin seeds, fennel seeds, fenugreek seeds, mustard seeds, and nigella seeds. Toast the mixture lightly to enhance the flavor before adding to your sabzi.
- Tamarind: Adjust the amount of tamarind based on how tangy you prefer the dish. For a more intense tang, increase the tamarind quantity slightly.
- Shallow Frying: Ensure the colocasia roundels are shallow fried to a crispy golden brown to add a pleasant texture contrast to the soft, spiced tomato gravy.
Enjoy your flavorful and aromatic Tamatar Wali Arbi Sabzi—a delightful, vegetarian dish that brings the essence of North Indian flavors right to your table.
