Arbi Ka Saag – A Flavorful North Indian Delicacy
Arbi Ka Saag, a delicious and spicy vegetable dish, is a celebrated recipe from the heart of Rajasthan. This dish, made using boiled arbi (taro root), is a perfect blend of spices and flavors. Known for its rich and aromatic taste, it’s often prepared for family lunches, special occasions, or weekend gatherings. With its hearty and comforting texture, Arbi Ka Saag makes a delightful pairing with phulka (Indian flatbread) and boondi raita.
Ingredients
| Ingredient | Quantity |
|---|---|
| Arbi (Taro Root), boiled and peeled | 250 grams |
| Oil | As required |
| Mustard Seeds | 1/2 teaspoon |
| Asafoetida (Hing) | 1/4 teaspoon |
| Green Chili, finely chopped | 1 |
| Ginger Garlic Paste | 1 tablespoon |
| Onion, finely chopped | 1 |
| Curd (Yogurt) | 1/2 cup |
| Red Chilli Powder | 1 teaspoon |
| Turmeric Powder | 1/2 teaspoon |
| Coriander Powder | 1 teaspoon |
| Salt | As per taste |
| Water | As required |
| Green Coriander Leaves, finely chopped | 3 sprigs |
Preparation Time
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
Instructions
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Boil the Arbi: Start by boiling the arbi (taro root) and peeling it once it cools. After peeling, chop it into small pieces and set it aside.
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Temper the Spices: Heat oil in a large pan or kadhai over medium heat. Add mustard seeds and asafoetida to the oil. Let them splutter for about 10 seconds, releasing their fragrant aroma.
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Cook the Aromatics: Add the finely chopped green chili and ginger garlic paste to the pan. Sauté this mixture for 2-3 minutes, allowing the flavors to meld together.
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Onions and Spices: Add the finely chopped onions to the pan and sauté them until they soften and turn translucent. Once the onions are cooked, add the ground spices – red chili powder, turmeric powder, coriander powder, and salt. Stir well, and let it cook for about 4-5 minutes, allowing the spices to infuse with the oil.
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Combine Arbi and Curd: Now, add the boiled and chopped arbi to the pan. Stir well to mix the arbi with the spice mixture. Lower the heat to a simmer and add curd (yogurt) to the pan. Keep stirring gently for about 1 minute to ensure the curd blends into the dish.
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Simmer: Cover the pan with a lid and let the arbi cook for another 8-10 minutes. This will allow the flavors to merge and the dish to thicken slightly.
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Garnish and Serve: Once done, turn off the heat and garnish with finely chopped green coriander leaves for a fresh, herby finish.
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Serving Suggestions: Arbi Ka Saag is best served with warm phulka (Indian flatbread) and boondi raita, making for a delicious and satisfying lunch.
Nutritional Information
This dish is rich in fiber, vitamins, and minerals from the arbi, with a comforting blend of yogurt and spices adding a creamy, flavorful texture. It is an excellent vegetarian option for lunch and pairs well with the cooling effect of boondi raita.
Enjoy the warmth and depth of Arbi Ka Saag, a North Indian classic, in the comfort of your own home.
