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Sabji or sabzi (in Hindi) is a dry curry that is a staple at most Indian homes along with dals (lentils and beans) with a side of roti (Indian flatbread) or rice.
Like any other sabzi, Arbi ki Sabzi has many variations like simple stir-fry with just spices or the curry or gravy version or semi-dry one like I’m sharing today.
My preferred way of making this Arbi sabzi is boiling the arbi & then mixing it with Punjabi style spicy onion tomato masala.
If you like taro root, be sure to try my healthy and delicious Arbi Chaat - Vegan Taro Root Salad.
It belongs to the Colocasia family and both, leaves and root (tubers) of this plant are used in cooking and cannot be eaten raw.
This versatile vegetable is somewhat similar in taste to a potato but with a nuttier flavor and different texture when cooked.
It has many nutritional benefits to name a few, richer in vitamins A & C, dietary fiber, iron, calcium, potassium, and magnesium.
There are many varieties of Taro from small to large, white-fleshed to purple flecked. For this recipe, we will be using the ones popularly available in India and Asian markets in the USA, the small, white-fleshed variety.
Handling raw taro root vegetables can cause hands to itch so best is to use gloves. I haven’t personally experienced itching handling these after boiling but best is to be safe if using them for the first time.
Now that we know this taro root vegetable is healthy and tastes delicious, let see how to make Arbi ki sabji at home!
Pressure cooker: Pressure cook for 1 whistle or about 8-10 mins, Instant Pot - 4 mins manual high pressure followed by quick release. Stovetop - Boil them in a vessel on stovetop 10-15 mins until fork tender. Microwave - for 10-15 mins in a microwave-safe bowl filled with water until fork tender.
Ensure not to overcook them as they would become gooey and slimy. Soak them in cold water to stop the cooking process. Once they have cooled, drain and then peel the skin & cut them in circular thick slices. (I make around 2-4 pieces of one taro root). Taro can be boiled as part of meal prep over the weekend and should be refrigerated without peeling. 2 - Once the seeds start spluttering, add asafoetida, ginger & green chillies. Give it a quick stir. 3 - Stir in chopped onions and cook till onions turn translucent. 4 - Now add the tomatoes, turmeric powder & salt. Mix all together, cover & cook till the tomatoes turn soft. 6 & 7 - Add the boiled and cut taro root to the onion tomato masala. Mix well and cover to cook for 5 -7 mins. Stir intermittently. 8 - Last but not least add finely chopped coriander leaves & mix. Vegan, gluten-free and delicious Arbi ki Sabzi is ready!!
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