Arbi Ka Saag Recipe
Arbi Ka Saag, a delightful and flavorful Rajasthani dish, is a rich and spicy curd-based gravy featuring the earthy flavors of boiled colocasia root (Arbi). This vegetarian delicacy combines a variety of spices with a smooth, creamy texture that will surely add a zing to your meal. It is a perfect choice for a weekend lunch or dinner party, offering an exotic, yet simple dish that pairs wonderfully with steamed rice or phulkas. Let’s explore how to make this comforting North Indian dish!
Recipe Overview
- Cuisine: North Indian
- Course: Lunch
- Diet: Vegetarian
- Preparation Time: 10 minutes
- Cooking Time: 10 minutes
- Total Time: 20 minutes
- Servings: 4
- Difficulty: Easy
Ingredients
| Ingredient | Quantity |
|---|---|
| Colocasia root (Arbi), boiled and peeled | 250 grams |
| Oil | As required |
| Mustard seeds (Rai/Kadugu) | 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 | To taste |
| Water | As required |
| Coriander Leaves (Dhania), finely chopped | A few sprigs, for garnish |
Instructions
-
Prepare the Arbi (Colocasia Root):
- Start by boiling the colocasia roots (Arbi). Once boiled and peeled, slice them into round pieces. Set them aside for later.
-
Tempering the Spices:
- Heat oil in a wok or a deep pan (kadhai). Once the oil is hot, add the mustard seeds and asafoetida (hing). Let the mustard seeds crackle for a few seconds to release their aroma.
-
Cooking the Aromatics:
- Add the finely chopped green chilli and ginger-garlic paste to the pan. Sauté for 2 to 3 minutes, allowing the raw aroma of the paste to cook off.
-
Sauté the Onions:
- Add the finely chopped onion to the pan. Cook until the onions turn soft and translucent, releasing their sweetness into the oil.
-
Adding the Spices:
- Add the red chilli powder, turmeric powder, coriander powder, and salt. Mix well and let the spices cook for 4 to 5 minutes. Stir occasionally to ensure the spices don’t burn and blend into a fragrant paste.
-
Preparing the Curd Mixture:
- In a small bowl, whisk the curd (yogurt) with some water to form a smooth mixture. Set aside.
-
Combining the Ingredients:
- Add the boiled and sliced Arbi into the pan. Stir well to coat the pieces in the flavorful masala.
- Lower the heat and gently pour in the curd mixture. Stir continuously to ensure the curd doesn’t curdle. Keep stirring until it blends perfectly into the gravy.
-
Simmer the Gravy:
- Cover the pan with a lid and let it simmer for 8 to 10 minutes, allowing all the flavors to meld together and the gravy to thicken slightly.
-
Final Touches:
- Once the cooking time is over, switch off the heat. Garnish the dish with finely chopped coriander leaves for an added burst of freshness.
-
Serving:
- Serve this delicious Arbi Ka Saag hot with boondi raita, phulkas, or steamed rice. It makes for a hearty, satisfying lunch or dinner that is both comforting and full of flavor.
Nutritional Information (Approx.) (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 150 kcal |
| Protein | 2 grams |
| Carbohydrates | 24 grams |
| Fiber | 4 grams |
| Fat | 7 grams |
| Sodium | 250 mg |
| Cholesterol | 0 mg |
| Vitamin C | 10 mg |
| Calcium | 45 mg |
Tips & Variations:
- Spice Level: You can adjust the spice level of this dish by increasing or decreasing the amount of green chillies and red chilli powder.
- Curd Consistency: If you prefer a thicker gravy, you can use less water while making the curd mixture.
- Garnish Options: A few fried onions or a drizzle of ghee can add an extra richness to the dish if desired.
Enjoy the flavorful and comforting Arbi Ka Saag, a true Rajasthani delight that brings a burst of authentic taste to your home!
