Arbi Ka Saag Recipe
A vegetarian North Indian Recipes recipe with colocasia root (arbi) - boiled and peeled, sunflower oil - as required, mustard seeds. Ready in 20 min, serves 2.
Curated byKavya Sharma🇮🇳
Instructions
16 steps- 1
To begin making the Arbi Ka Saag recipe, firstly cut the boiled arbi into round shape
colocasia root (arbi) - boiled and peeled(250 grams) - 2
Keep it aside
- 3
Heat oil in a wok/kadhai
- 4
Add mustard seeds and asafoetida into the pan
mustard seeds(1/2 teaspoon)asafoetida (hing)(1/4 teaspoon) - 5
Let it cook till the mustard seeds crackle
mustard seeds(1/2 teaspoon) - 6
Once it crackles, add the ginger garlic paste, green chillies and let it cook for about 2 to 3 minutes
green chilli - finely chopped(1)ginger garlic paste(1 tablespoon)red chilli powder(1 teaspoon) - 7
After 2 to 3 minutes, add in the finely chopped onions
green chilli - finely chopped(1)onion - finely chopped(1) - 8
Let it cook till the onion becomes soft and translucent
onion - finely chopped(1) - 9
Add all the masala including red chilis powder, turmeric powder, coriander powder and salt into the pan
red chilli powder(1 teaspoon)turmeric powder (haldi)(1/2 teaspoon)coriander powder (dhania)(1 teaspoon)salt - as requiredcoriander (dhania) leaves - few sprigs - 10
Let it cook for 4 to 5 minutes
- 11
Meanwhile, add water into the curd and whisk well
curd (dahi / yogurt)(1/2 cup)water - as required - 12
Add the boiled Karbi and mix everything properly
colocasia root (arbi) - boiled and peeled(250 grams) - 13
Turn the flame low, pour the curd into the pan and stir continuously
curd (dahi / yogurt)(1/2 cup) - 14
Cover the lid and let it cook for about 8 to 10 minutes
- 15
After 8 to 10 minutes, switch off the flame and garnish it with the chopped coriander
green chilli - finely chopped(1)onion - finely chopped(1)coriander powder (dhania)(1 teaspoon)coriander (dhania) leaves - few sprigs - 16
Serve Arbi Ka Saag with Boondi Raita and Phulkas or Steamed rice for a weekday lunch or dinner
Rate this recipe
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Arbi Ka Saag Recipe
A vegetarian North Indian Recipes recipe with colocasia root (arbi) - boiled and peeled, sunflower oil - as required, mustard seeds. Ready in 20 min, serves 2.
Curated byKavya Sharma🇮🇳
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Directions
16 steps- 1
To begin making the Arbi Ka Saag recipe, firstly cut the boiled arbi into round shape
colocasia root (arbi) - boiled and peeled(250 grams) - 2
Keep it aside
- 3
Heat oil in a wok/kadhai
- 4
Add mustard seeds and asafoetida into the pan
mustard seeds(1/2 teaspoon)asafoetida (hing)(1/4 teaspoon) - 5
Let it cook till the mustard seeds crackle
mustard seeds(1/2 teaspoon) - 6
Once it crackles, add the ginger garlic paste, green chillies and let it cook for about 2 to 3 minutes
green chilli - finely chopped(1)ginger garlic paste(1 tablespoon)red chilli powder(1 teaspoon) - 7
After 2 to 3 minutes, add in the finely chopped onions
green chilli - finely chopped(1)onion - finely chopped(1) - 8
Let it cook till the onion becomes soft and translucent
onion - finely chopped(1) - 9
Add all the masala including red chilis powder, turmeric powder, coriander powder and salt into the pan
red chilli powder(1 teaspoon)turmeric powder (haldi)(1/2 teaspoon)coriander powder (dhania)(1 teaspoon)salt - as requiredcoriander (dhania) leaves - few sprigs - 10
Let it cook for 4 to 5 minutes
- 11
Meanwhile, add water into the curd and whisk well
curd (dahi / yogurt)(1/2 cup)water - as required - 12
Add the boiled Karbi and mix everything properly
colocasia root (arbi) - boiled and peeled(250 grams) - 13
Turn the flame low, pour the curd into the pan and stir continuously
curd (dahi / yogurt)(1/2 cup) - 14
Cover the lid and let it cook for about 8 to 10 minutes
- 15
After 8 to 10 minutes, switch off the flame and garnish it with the chopped coriander
green chilli - finely chopped(1)onion - finely chopped(1)coriander powder (dhania)(1 teaspoon)coriander (dhania) leaves - few sprigs - 16
Serve Arbi Ka Saag with Boondi Raita and Phulkas or Steamed rice for a weekday lunch or dinner
Rate this recipe
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