Arbi Ka Saag Recipe: A North Indian Delight
Introduction
Arbi Ka Saag is a flavorful North Indian dish that showcases the unique taste of colocasia root, commonly known as arbi. This vegetarian delicacy is characterized by its aromatic spices and creamy yogurt base, making it a perfect choice for a satisfying lunch or dinner. Served alongside soft phulkas or steamed rice and a side of boondi raita, it is a delightful experience for your taste buds.
Ingredients
| Ingredient | Quantity |
|---|---|
| Colocasia root (Arbi) – boiled and peeled | 250 grams |
| Sunflower Oil | As required |
| Mustard seeds | 1/2 teaspoon |
| Asafoetida (hing) | 1/4 teaspoon |
| Green Chilli – finely chopped | 1 |
| Ginger Garlic Paste | 1 tablespoon |
| Onion – finely chopped | 1 |
| Curd (Dahi / Yogurt) | 1/2 cup |
| Red Chilli powder | 1 teaspoon |
| Turmeric powder (Haldi) | 1/2 teaspoon |
| Coriander Powder (Dhania) | 1 teaspoon |
| Salt | As required |
| Water | As required |
| Coriander (Dhania) Leaves – few sprigs | For garnish |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | Approximately 200 kcal |
| Protein | 4 g |
| Carbohydrates | 30 g |
| Fat | 8 g |
| Fiber | 3 g |
| Sodium | Varies with salt |
Preparation Time
| Activity | Time (Minutes) |
|---|---|
| Preparation | 10 |
| Cooking | 10 |
| Total | 20 |
Instructions
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Prepare the Arbi: Start by cutting the boiled colocasia root (arbi) into round slices. Set them aside for later use.
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Heat the Oil: In a wok or kadhai, heat a sufficient amount of sunflower oil over medium flame. Once hot, add the mustard seeds and asafoetida (hing). Allow them to cook until the mustard seeds begin to crackle, releasing their aromatic essence into the oil.
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Sauté Aromatics: Once the mustard seeds crackle, add the finely chopped green chili and ginger garlic paste. Sauté this mixture for about 2 to 3 minutes, allowing the flavors to meld beautifully.
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Add Onions: Incorporate the finely chopped onion into the pan, stirring well. Cook until the onions become soft and translucent, enhancing the overall flavor profile of the dish.
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Mix in the Spices: Sprinkle in the red chili powder, turmeric powder, coriander powder, and salt. Stir the mixture and let it cook for an additional 4 to 5 minutes, allowing the spices to infuse with the oil.
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Prepare the Yogurt Mixture: While the spices are cooking, take a bowl and add water to the curd. Whisk it well until smooth and consistent. This will add creaminess to the dish.
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Combine Ingredients: Gently add the sliced arbi into the pan and mix thoroughly, ensuring that the arbi is well-coated with the spice mixture.
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Incorporate the Yogurt: Reduce the flame to low and carefully pour the whisked yogurt into the pan. Stir continuously to avoid curdling. Once combined, cover the pan with a lid and let it simmer for about 8 to 10 minutes, allowing the flavors to meld and the dish to develop its creamy consistency.
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Finishing Touches: After simmering, turn off the heat and garnish your Arbi Ka Saag with freshly chopped coriander leaves for a burst of freshness.
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Serving Suggestions: Serve the Arbi Ka Saag hot with boondi raita and soft phulkas or steamed rice, making it a wholesome meal for any day of the week.
Conclusion
Arbi Ka Saag is more than just a dish; it’s a celebration of flavors and textures that bring comfort to the table. With its simple preparation and vibrant taste, it stands out as a delightful option for those seeking a nourishing vegetarian meal. Enjoy this North Indian specialty and relish the love infused in each bite!
