Arbi Dahi Wali Sabzi Recipe (North Indian Style)
Arbi Dahi Wali Sabzi is a traditional North Indian dish that brings together the earthy flavors of arbi (taro root) and the creamy richness of curd (yogurt). This simple yet flavorful recipe is perfect for a wholesome lunch, especially when paired with phulkas (Indian flatbread) and a side of ladyfinger (okra) sabzi. The tanginess of the curd combined with the warmth of the spices creates a comforting dish that’s both satisfying and nutritious. Here’s how to make this mouthwatering sabzi:
Ingredients:
| Ingredients | Quantity |
|---|---|
| Arbi (Taro root) | 250 grams |
| Curd (Yogurt) | 1 cup |
| Celery (Ajwain) | 1/2 teaspoon |
| Kashmiri Red Chilli Powder | 1 1/2 teaspoon |
| Turmeric Powder | 1/4 teaspoon |
| Coriander Powder | 1 teaspoon |
| Garam Masala Powder | 1 teaspoon |
| Fresh Coriander (Cilantro) | 2 tablespoons (chopped) |
| Salt | To taste |
| Oil | As needed |
| Water | 1 cup (or as required) |
Nutritional Information (Approximate per serving):
- Calories: 150-180 kcal
- Carbohydrates: 20g
- Protein: 4g
- Fat: 8g
- Fiber: 5g
Preparation Time:
- Prep Time: 15 minutes
- Cooking Time: 25 minutes
- Total Time: 40 minutes
Servings:
- Serves: 4
Course:
- Course: Lunch
- Cuisine: North Indian
- Diet: Vegetarian
Instructions:
-
Prepare the Arbi (Taro Root):
Start by thoroughly washing the arbi (taro root) twice to remove any dirt. Once cleaned, place it in a pressure cooker with enough water and a pinch of salt. Cook it for one whistle (pressure cook for about 5-7 minutes). After cooking, let the pressure release naturally. Peel the arbi, then slice them into halves for easier cooking. -
-
Prepare the Curd (Yogurt):
In a separate bowl, take the curd (yogurt) and beat it well until smooth. Keep it aside for later use. -
Cook the Spices:
Heat oil in a kadhai (wok) on medium heat. Add the ajwain (celery seeds) and let them cook for about 10 seconds until they release a fragrance. Then, add the Kashmiri red chili powder, turmeric powder, and coriander powder. Stir the spices well for a minute to allow them to release their flavors. -
Cook the Arbi:
Add the boiled and sliced arbi into the kadhai, mixing well with the spices. Cook it for 10 to 12 minutes, stirring occasionally to avoid burning. This will allow the spices to coat the arbi evenly, making it flavorful. -
Simmer with Water:
Add about 1/2 cup of water to the pan and bring it to a boil. Reduce the heat and let it simmer for 5 to 7 minutes, allowing the flavors to blend together and the arbi to soften further. -
Add the Curd:
Now, gently stir in the beaten curd. Keep stirring continuously so that the curd doesn’t curdle or separate. Once the mixture begins to boil again, turn the heat to low. -
Final Touches:
Add garam masala powder for that final burst of flavor. Stir well and let the curry cook for an additional 2-3 minutes. -
Garnish and Serve:
Finally, garnish the Arbi Dahi Wali Sabzi with freshly chopped coriander leaves. Serve hot with phulkas or roti and enjoy with a side of lady’s finger (bhindi) sabzi for a complete North Indian meal.
Tips for the Perfect Arbi Dahi Wali Sabzi:
- Softening Arbi: If you prefer a softer texture, you can cook the arbi for a few more minutes in the pressure cooker or allow it to simmer longer in the pan.
- Curd Consistency: Make sure the curd is fresh and smooth to ensure a creamy texture in the curry. If the curd is too thick, you can add a little water to thin it out.
- Spice Adjustments: Adjust the quantity of Kashmiri red chili powder according to your spice tolerance. This particular chili powder adds a mild, deep red color without too much heat.
Enjoy this comforting and delicious Arbi Dahi Wali Sabzi as part of your wholesome meal. The combination of spices, tangy curd, and the natural sweetness of arbi makes it a dish that’s loved by all, especially when served with soft phulkas and a side of vegetable curry.
