Arbi Ka Saag (Recipe in English)
Arbi Ka Saag is a flavorful and comforting North Indian dish made with boiled colocasia (arbi) roots and a blend of spices. This recipe is not only easy to make but also nutritious and perfect for a wholesome lunch or dinner. The combination of yogurt, spices, and fresh coriander elevates the earthy taste of the arbi, making it a delightful treat when served with phulka (Indian flatbread) and bundi raita.
Ingredients
| Ingredient | Quantity |
|---|---|
| Arbi (Colocasia) | 250 grams, boiled and peeled |
| Oil | As required |
| Mustard seeds (Rai) | 1/2 teaspoon |
| Asafoetida (Hing) | 1/4 teaspoon |
| Green chili | 1, finely chopped |
| Ginger-garlic paste | 1 tablespoon |
| Onion | 1, finely chopped |
| Yogurt | 1/2 cup |
| Red chili powder | 1 teaspoon |
| Turmeric powder | 1/2 teaspoon |
| Coriander powder | 1 teaspoon |
| Salt | To taste |
| Water | As required |
| Fresh coriander (for garnish) | 3 sprigs, finely chopped |
Nutritional Information (Approximate per serving)
| Nutrient | Amount |
|---|---|
| Calories | 160 kcal |
| Carbohydrates | 20g |
| Protein | 4g |
| Fat | 8g |
| Fiber | 5g |
| Sodium | 350mg |
Instructions
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Prepare the Arbi: Start by boiling the arbi (colocasia) until tender. Peel the skin and cut the arbi into bite-sized pieces. Keep them aside.
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Heat the Oil: In a pan or kadhai, heat oil on medium flame. Once the oil is hot, add the mustard seeds (rai) and asafoetida (hing). Let them splutter for about 10 seconds.
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Add Aromatics: Add the ginger-garlic paste and finely chopped green chili to the pan. Sauté the mixture for 2 to 3 minutes, allowing the flavors to blend together.
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Cook the Onion: Add the finely chopped onion to the pan. Cook until the onions become soft and translucent, which should take about 4 to 5 minutes.
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Spice it Up: Once the onions are soft, add the red chili powder, turmeric powder, coriander powder, and salt. Mix well and let the spices cook for another 4 to 5 minutes. This will help the flavors develop.
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Add the Arbi: Now, add the boiled and chopped arbi to the pan. Mix it thoroughly with the spices and reduce the heat to low. Stir to coat the arbi with the spice mixture.
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Incorporate Yogurt: Add the yogurt to the mixture and stir continuously for about 1 minute. This will create a creamy texture and enhance the flavors. If the mixture is too thick, you can add a little water to adjust the consistency.
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Simmer the Dish: Cover the pan with a lid and let the dish simmer for 8 to 10 minutes. This allows the flavors to meld together, and the arbi to absorb the spices.
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Garnish and Serve: Once cooked, turn off the gas and garnish the Arbi Ka Saag with freshly chopped coriander leaves.
Serving Suggestions
- Serve the Arbi Ka Saag hot with phulka (Indian flatbread) or steamed rice for a satisfying meal.
- It pairs wonderfully with bundi raita, adding a refreshing contrast to the spicy, earthy flavors of the dish.
Tips for Perfect Arbi Ka Saag
- Ensure that the arbi is boiled perfectly so that it is soft and tender but not mushy.
- Adjust the spice levels according to your preference. If you prefer it milder, reduce the amount of green chili and red chili powder.
- You can add a pinch of garam masala for an extra layer of flavor if desired.
- For a richer taste, you can add a tablespoon of cream or ghee at the end of cooking.
Arbi Ka Saag is a simple yet delicious recipe that will make you fall in love with the humble arbi. With the right blend of spices and a touch of yogurt, this dish is bound to become a family favorite. Perfect for busy weeknights or a leisurely lunch, it’s easy to make and incredibly flavorful.
