Arbi  Sabji (Taro Root)

  • on January 28, 2021
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Arbi Sabji (Taro Root)


  • 1 KG Arbi
  • 3 Big Onions
  • 2 Pips Garlic
  • Oil
  • 1 teaspoon Cumin Seeds
  • 4 teaspoon Coriander Powder
  • 2 teaspoon Turmeric
  • 3 teaspoon Red chilli powder
  • Salt (to taste)
  • 1 teaspoon Black Pepper Powder
  • 1 teaspoon Garam Masala
  • 1 teaspoon Cumin Powder
  • 1/2 teaspoon Lemon Juice
  • 2 Small Tomatoes (chopped)
  • 1/2 teaspoon Fenugreek Seeds
  • 2 Whole Dried Red Chillies


  1. Wash the Taro roots or Arbi  nicely with clean water at least 2-3 times, to remove all the mud and dirt.Arbi  Sabji (Taro Root)
  2. Now transfer the Taro roots or Arbi to a pressure cooker and add some water to it. Pressure cook for 1 whistle over high flame to boil the Taro roots or Arbi.
  3. Allow the pressure cooker to cool and then open the lid and take out the boiled Taro roots or Arbi in a plate. Peel off all the boiled Taro roots or Arbi and chop them into small pieces.
  4. Now heat some oil and fry the fenugreek seeds and cumin seeds,until you hear a crackle.
  5. Put in the onions, chopped garlic and whole-dried red chillies. Add some water to the ingredients.
  6. Now add all the powder spices (turmeric powder, red chilli powder, cumin seeds powder, black pepper powder and coriander powder) and salt to the cooking ingredients. Stir, mix and cook all the ingredients together for a few seconds.
  7. Add the chopped tomato pieces and again stir, mix and cook all the ingredients together. Cook the ingredients together till the tomato pieces become soft and oil begins to separate from the cooking ingredients. Mash the tender tomato pieces with the ladle.
  8. Now add the chopped pieces of boiled taro roots or Arbi. Stir and mix the chopped pieces of boiled taro roots or Arbi with the cooking ingredients. Then squeeze the 1/2 lemon and add it's juice to the cooking ingredients in the pot. Mix it with the cooking ingredients. Now add water.
  9. The amount of water should be slightly more than required for gravy. This is required because the boiled taro root pieces or Arbi pieces soak up the gravy when cooked.
  10. Allow the gravy or taro root curry or Arbi ki sabji to come to a boil.
  11. Then cover the pot with a lid and lower the flame to low level. Allow the taro root curry or Arbi ki sabji to cook in this manner for 10 minutes. Turn off the flame after 10 minutes and transfer the taro root curry or Arbi ki sabji prepared to a serving dish. Garnish with finely chopped coriander leaves and green chilli and serve it hot with chapati or paratha or rice.



Article Categories:
Arbi  Sabji (Taro Root) · Vegetables

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