Arbi Dahi Wali Sabzi Recipe
Delicious North Indian Dish with Tangy Curd Gravy
Arbi Dahi Wali Sabzi is a comforting and simple vegetarian recipe that combines tender arbi (taro root) with a tangy curd-based gravy, creating a dish that is both flavorful and satisfying. Unlike many other curries, this recipe doesn’t require garlic or onions, making it perfect for fasting days or anyone looking for a lighter option. The creamy curd adds a mild sourness that beautifully complements the soft arbi, making this dish an absolute treat. You can enjoy it with roti or phulka for a wholesome meal.
Cuisine: North Indian
Course: Lunch
Diet: Vegetarian
Ingredients
| Ingredient | Quantity |
|---|---|
| Arbi (Taro root) | 250 grams |
| Curd (Yogurt) | 1 cup |
| Celery (Ajwain) | 1/2 teaspoon |
| Kashmiri red chili powder | 1-1/2 teaspoon |
| Turmeric powder | 1/4 teaspoon |
| Coriander powder | 1 teaspoon |
| Garam masala powder | 1 teaspoon |
| Fresh coriander leaves | 2 tablespoons, chopped |
| Salt | To taste |
| Oil | As required |
| Water | 1 cup (or as required) |
Preparation Time
15 minutes
Cooking Time
25 minutes
Instructions
-
Prepare the Arbi (Taro):
Begin by thoroughly washing the arbi twice under running water to remove any dirt. Once cleaned, transfer the arbi to a pressure cooker. Add enough water to submerge the arbi and add a pinch of salt. Cook for 1 whistle on medium heat. Allow it to cool slightly before peeling the skin and cutting each arbi in half. -
Prepare the Curd:
In a separate bowl, whisk the curd until it becomes smooth and creamy. Set it aside for later use. -
Cooking the Spices:
Heat oil in a pan over medium heat. Add the celery (ajwain) and let it cook for about 10 seconds. This will release its distinctive aroma. Next, add the Kashmiri red chili powder, turmeric powder, and coriander powder. Stir well to combine and cook for 1 minute to allow the spices to bloom. -
Adding the Arbi:
Add the peeled and halved arbi pieces to the pan. Mix the arbi with the spices, ensuring it is well coated. Cook the arbi for 10 to 12 minutes, allowing the flavors to absorb. -
Simmering the Gravy:
Add 1/2 cup of water to the pan, stir gently, and bring it to a boil. Once boiling, lower the heat and let it simmer for 5 to 7 minutes, allowing the gravy to thicken. -
Incorporating the Curd:
Once the arbi is cooked and the gravy is simmering, add the whisked curd to the pan. Stir continuously to prevent the curd from curdling and allow it to blend smoothly into the dish. Continue to cook for another 2-3 minutes until it reaches a boiling point. -
Finishing Touches:
Finally, sprinkle in the garam masala powder and stir to combine. Garnish with freshly chopped coriander leaves for an added burst of freshness. -
Serving Suggestions:
Serve the delicious Arbi Dahi Wali Sabzi hot with bhindi sabzi (okra curry) and soft phulkas for a delightful meal that is sure to please your taste buds.
Tips:
- For a richer flavor, you can add a teaspoon of ghee at the end before garnishing with coriander.
- Adjust the water quantity depending on how thick or runny you prefer the gravy.
This Arbi Dahi Wali Sabzi is an easy-to-make, flavorful dish that combines the goodness of vegetables and curd. It’s perfect for any occasion, especially if you’re looking for a simple yet delicious meal without garlic and onions. Whether it’s a weeknight dinner or part of a larger spread, this recipe will surely be a crowd-pleaser. Enjoy your meal with roti, rice, or your favorite flatbread!
