Multani Kaali Arbi Recipe (North Indian Cuisine)
If you’re craving a delicious, comforting, and flavorful vegetarian dish, then Multani Kaali Arbi is a must-try recipe. Known for its bold spices and rich taste, this dish is perfect for lunch or dinner. It’s simple to make yet packed with authentic flavors, making it a great addition to your culinary repertoire. Traditionally served with Palak Raita (spinach yogurt dip) and Phulkas (Indian flatbreads), this recipe is bound to be a hit among family and friends.
Ingredients
| Ingredient | Quantity |
|---|---|
| Arbi (Taro Root) | 500 grams |
| Oil | As required |
| Salt | As per taste |
| Red Chilli Powder | 1/4 teaspoon |
| Fresh Coriander Leaves | 3 sprigs (chopped) |
Nutritional Information (Per Serving)
| Nutrient | Value |
|---|---|
| Calories | 150 kcal |
| Carbohydrates | 35g |
| Protein | 2g |
| Fat | 2g |
| Fiber | 5g |
| Sodium | 500 mg |
Preparation Time: 10 minutes
Cooking Time: 30 minutes
Total Time: 40 minutes
Servings: 4
Instructions
-
Clean the Arbi (Taro Root)
Begin by thoroughly washing the arbi (taro roots) 2-3 times to remove any dirt. Once cleaned, peel off the outer skin and cut them into round, thin slices. You can also cut them into small cubes if you prefer. -
-
Heat the Oil
In a kadhai (Indian wok), heat oil on medium flame. The oil should be sufficient to fry the arbi slices lightly. Once the oil is hot, add the sliced arbi to the pan. -
Fry the Arbi
Fry the arbi slices until they turn light brown and crispy on the edges. Stir occasionally to ensure even cooking and avoid burning. -
Add Spices
Once the arbi is lightly fried, add red chilli powder and salt to taste. Stir well to coat the arbi pieces with the spices. Cook for about 1 minute to allow the spices to blend into the arbi. -
Add Water
After the spices are well-mixed, pour in 3-4 cups of water and let the mixture come to a boil. Stir and ensure that all the arbi pieces are submerged in the water. -
Simmer the Curry
Reduce the heat and let the curry simmer for about 20 minutes. The arbi should be cooked thoroughly and the curry should thicken. If the curry becomes too thick, you can add a little more water as per your preference. -
Let It Rest
Once the arbi is cooked and the curry has reached your desired consistency, turn off the heat. Cover the kadhai and let the dish rest for about 20 minutes. This allows the flavors to deepen and infuse into the arbi. -
Garnish and Serve
Garnish the dish with freshly chopped green coriander leaves for a refreshing flavor and a burst of color. Serve the Multani Kaali Arbi hot with phulkas (Indian flatbreads) or steamed rice for a wholesome meal.
Serving Suggestions
- Palak Raita (Spinach Yogurt Dip) is the perfect accompaniment to balance the spiciness of the arbi curry.
- You can also pair it with phulkas (Indian flatbreads) or steamed rice for a complete meal.
This dish is light yet flavorful and can easily be made as part of a weeknight dinner or a family lunch. With its simple ingredients and cooking techniques, Multani Kaali Arbi offers a satisfying and comforting experience to the palate.
Tips
- Make sure the arbi is cooked thoroughly before adding water, as undercooked arbi can be tough and starchy.
- You can adjust the spice levels according to your taste by increasing or reducing the amount of red chilli powder.
- Multani Kaali Arbi tastes best when left to rest for a few minutes after cooking, allowing the flavors to meld together.
Enjoy this delicious North Indian vegetarian dish with your loved ones!
