Arbi Jhol Recipe – Uttar Pradesh Style Colocasia & Lotus Seeds Sabzi
Flavourful, No-Onion, No-Garlic Sabzi With Everyday Spices
Introduction
Arbi Jhol, an exquisite dish hailing from the vibrant state of Uttar Pradesh, showcases a perfect blend of tender colocasia roots (also known as Arbi) and crunchy phool makhana (lotus seeds), simmered in a fragrant, spice-infused gravy. What makes this recipe stand out is its simplicityโno onion or garlic, yet it bursts with flavor thanks to everyday spices and the aromatic Kasuri methi (dried fenugreek leaves). This vegetarian delight is not only wholesome but also full of robust flavors, making it an excellent addition to any meal.
Perfectly paired with Pudina Tawa Paratha, Baingan Ka Chokha, or steamed rice, Arbi Jhol promises a memorable culinary experience. The best part? It’s quick to make and perfect for everyday cooking!
Recipe Overview
| Cuisine | Uttar Pradesh |
|---|---|
| Course | Side Dish |
| Diet | Vegetarian |
| Preparation Time | 10 minutes |
| Cooking Time | 20 minutes |
| Serves | 4-5 people |
Ingredients
| Ingredient | Quantity |
|---|---|
| Colocasia root (Arbi), chopped into discs | 10 pieces |
| Phool Makhana (Lotus Seeds) | 15 pieces |
| Tomato, chopped | 2 medium-sized |
| Green Chillies, chopped | 2 |
| Ginger, grated | 1-inch piece |
| Oil | As required for cooking |
| Cumin Seeds (Jeera) | 1 teaspoon |
| Asafoetida (Hing) | A pinch |
| Red Chilli Powder | 1 teaspoon |
| Coriander Powder (Dhania) | 1 teaspoon |
| Cumin Powder (Jeera) | 1/4 teaspoon |
| Turmeric Powder (Haldi) | 1/2 teaspoon |
| Garam Masala Powder | 1/2 teaspoon |
| Kasuri Methi (Dried Fenugreek Leaves) | 1/2 teaspoon |
| Salt | To taste |
| Fresh Coriander Leaves, chopped | For garnish |
Instructions
-
Prepare the Colocasia:
Begin by washing and peeling the colocasia roots (Arbi). Slice them into uniform discs. This will ensure they cook evenly. Heat a shallow frying pan and add a little oil. Fry the colocasia slices until they become lightly crisp. Once done, set them aside. -
Roast the Lotus Seeds:
In the same pan, dry roast the lotus seeds (Phool Makhana) until they become crispy. Set them aside as well. -
Make the Tomato Paste:
In a mixer, combine the chopped tomatoes, green chillies, and grated ginger. Grind them into a smooth paste. Set this aside for later use. -
Prepare the Gravy:
Heat some oil (or ghee) in a kadai (wok) on medium heat. Once the oil is hot, add cumin seeds. Allow them to sizzle, and then add a pinch of asafoetida (hing). Let the aroma of hing release into the oil. -
Cook the Tomato Puree:
Now, add the tomato, green chilli, and ginger paste to the kadai. Stir in the salt and cook this mixture until the oil begins to separate from the gravy and the tomatoes are well-cooked. This step is key to bringing out the flavors of the spices. -
Simmer the Colocasia:
Once the tomato mixture is ready, add the fried colocasia slices to the pan along with about a cup of water. Mix everything together, cover, and let it simmer for 5-6 minutes, allowing the flavors to meld. -
Add Lotus Seeds:
When the colocasia is almost cooked through, add the roasted lotus seeds (phool makhana) to the pan. Mix gently and allow the dish to simmer for an additional 2-3 minutes. This will help the lotus seeds absorb the flavors of the gravy. -
Final Touches:
Add garam masala and crushed kasuri methi (dried fenugreek leaves) to the dish. Stir well to combine all the spices. Let the curry cook for another minute or two, and then turn off the heat. -
Garnish & Serve:
Garnish the Arbi Jhol with freshly chopped coriander leaves for a refreshing burst of flavor. Serve hot with your choice of paratha, steamed rice, or even Dal Tadka for a hearty, satisfying meal.
Serving Suggestions
This rich and flavorful Arbi Jhol pairs perfectly with:
- Pudina Tawa Paratha: Soft and aromatic mint-flavored flatbread.
- Baingan Ka Chokha: Smoky mashed eggplant with spices.
- Steamed Rice: Simple, fluffy rice to soak up the gravy.
- Dal Tadka: A comforting lentil dish flavored with tempering of ghee and spices.
Nutritional Information (Approximate per serving)
| Nutrient | Amount |
|---|---|
| Calories | 150 kcal |
| Protein | 4g |
| Carbohydrates | 30g |
| Fiber | 6g |
| Fat | 5g |
| Sodium | 180mg |
Note: Nutritional values are approximate and may vary depending on ingredient quantities and cooking methods.
Tips and Variations
- Spice Level: Adjust the number of green chillies based on your spice tolerance. You can even add a pinch of garam masala or more red chilli powder to amp up the heat.
- Kasuri Methi: Be sure to crush the kasuri methi between your palms before adding it to the dish for maximum flavor release.
- Texture: For a smoother gravy, you can blend the tomato, ginger, and green chilli paste before cooking it, or leave it chunky for added texture.
With this Arbi Jhol recipe, youโll be able to bring the authentic flavors of Uttar Pradesh to your kitchen with ease. Simple ingredients, quick cooking, and a rich, comforting dishโwhatโs not to love? Enjoy this healthy, flavorful vegetarian side dish with your favorite Indian breads or rice for a complete meal!
