Punjabi Arbi Fry is a crispy, spicy, and tasty Indian vegetable side dish. It is a vegan, gluten, and nut-free stir fry of colocasia roots.
- About Colocasia Root
- Other Ingredients Required for Sabji
- How To Handle Colocasia Roots
- How To Make Arbi Fry
- Punjabi Arbi Fry Recipe
This Masala Arbi Fry Recipe is a hot favourite at home and quite a regular lunch menu with dal fry , raita , and chapati. The humble and subtle flavours in arbi fry are comforting and delicious. It is a traditional North Indian recipe you will not find in a restaurant.
Some vegetables taste better fried, and some are best in spicy curry. And then some taste as good regardless of how you cook them. One such vegetable is the versatile arbi or colocasia root.
I love it both ways – as a sattvic style curry or, on particular occasions, as masala fried.
About Colocasia Root
Taro root is an edible plant widely consumed all over tropical regions. It is sometimes called the itchy potato because of the itchiness one feels in their fingers or palm soon after peeling the skin of the taro root.
In India, the taro root is known as arbi. Often touted as a high source of carb and fibre (and compared to a potato) , this root vegetable is almost as versatile and can be used in anything from curries to stir-fry.
Other Ingredients Required for Sabji
- Oil: I use mustard oil for cooking arbi fry. It gives a smokey, sharp taste to the dish. You can substitute it with ghee, groundnut oil, sesame or coconut oil.
- Whole Spices: Cumin Seeds, Nigella Seeds
- Seasoning: Salt, Turmeric Powder, Red Chilli Powder, Coriander Powder,
- Achaar Masala: I add a teaspoon of achar masala (pickle spice mix) to season the colocasia roots. You can add mango powder, garam masala , or a dash of Chaat Masala.
- Fresh Herbs: Green Chilli, Ginger, Fresh Coriander Leaves
How To Handle Colocasia Roots
Step 1) If you have disposable or a dedicated pair of kitchen gloves, please use them for cleaning taro roots. If not, then apply mustard or coconut oil to your hands. This helps in reducing the itchiness caused by the taro root.
Step 2) Take a sharp pairing knife or a peeler and remove the brown skin of the taro root.
Step 3) Wash taro roots with water to remove all the dirt particles. I soak them in salted water for 5 minutes.
Step 4) Once cleaned, transfer them to a colander or kitchen towel to dry up.
Step 5) Cut colocasia roots into juliennes or matchsticks.
How To Make Arbi Fry
Step 1) Heat mustard oil in a pan or kadhai till it starts smoking. Reduce the heat to low.
Step 2) Add cumin seeds, nigella seeds, ginger, green chilli, and asafoetida. Saute for a few seconds.
Step 3) Add chopped taro roots, salt, and spices. Stir to combine and coat each piece with the spices.
Step 4) Add a tablespoon of water, cover, and cook the arbi fry till crisp and fully cooked.
Garnish with fresh coriander, and masala arbi fry is ready to serve.
Serving Suggestion
Masala Arbi Fry is a delicious North Indian side dish that you can serve with a vegetarian main course like – Panchmel Dal , Rajasthani Boondi Kadhi , Arhar Dal Fry , or simple dal khichdi along with rice, wheat or gluten free rice roti .
Our Punjabi household serves arbi masala with boondi raita , kachumber salad , and phulka for a hearty lunch.
You can store leftover arbi sabji for 2 – 3 days in the refrigerator.
More Indian Sabji Recipes
- Kele Ki Sabji
- Aloo Ki Sabji
- Kathal Ki Sabji
- Kaddu Ki Sabji
- Dahi Lauki Ki Sabji
- Kamal Kakdi Ki Sabji
- Sev Tamatar Ki Sabji
Ingredients
- ▢ 250 gram colcassia roots (arbi)
- ▢ 3 tablespoon mustard oil (sarson oil)
- ▢ 1 teaspoon cumin seeds (jeera)
- ▢ 1 teaspoon nigella seeds ( kalonji)
- ▢ ¼ teaspoon hing (asafoetida)
- ▢ 1 tablespoon finely chopped ginger
- ▢ 2 green chilli, sliced
- ▢ 1 ¼ teaspoon salt or to taste
- ▢ 1 teaspoon turmeric powder
- ▢ 1 teaspoon red chili powder
- ▢ 1 teaspoon coriander powder (dhaniya powder)
- ▢ 1 teaspoon achar masala (pickle masala powder) (Get Recipe)
- ▢ 1 tablespoon water
- ▢ 2 tablespoon chopped fresh coriander
Instructions
- Take a sharp pairing knife or a peeler and remove the brown skin of the taro root. Wash taro roots with water to remove all the dirt particles. I soak them in salted water for 5 minutes.
- Once cleaned, transfer them to a colander or kitchen towel to dry up. Cut colocasia roots into juliennes or matchsticks.
- Heat mustard oil in a frying pan or kadhai till it starts smoking. Reduce the heat to low.
- Add cumin seeds, nigella seeds, ginger, green chilli, and asafoetida. Saute for a 20 – 30 seconds.
- Add chopped taro roots, salt, red chilli powder, turmeric powder, coriander powder, and achar ka masala. Stir to combine and coat each piece with the spices.
- Add water, cover, and cook the arbi fry till crisp and fully cooked. It takes 10 – 12 minutes over low heat.
- Once taro roots are crisp, and cooked, garnish them with fresh coriander leaves.
- Serve masala arbi fry with phulka for lunch.
Recipe Notes:
- Taro Roots (arbi) cooks very quickly. Hence, please do not leave it unattended, especially over high heat, for a long time. Else, it will burn.
- You can substitute mustard oil with ghee, groundnut oil, sesame or coconut oil.
Nutrition
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Punjabi Arbi Fry Recipe
Equipment
- Heavy Bottom Kadhai
Ingredients
- 250 gram colcassia roots (arbi)
- 3 tablespoon mustard oil (sarson oil)
- 1 teaspoon cumin seeds (jeera)
- 1 teaspoon nigella seeds ( kalonji)
- ¼ teaspoon hing (asafoetida)
- 1 tablespoon finely chopped ginger
- 2 green chilli, sliced
- 1 ¼ teaspoon salt or to taste
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon coriander powder (dhaniya powder)
- 1 teaspoon achar masala (pickle masala powder) (Get Recipe)
- 1 tablespoon water
- 2 tablespoon chopped fresh coriander
Instructions
- Take a sharp pairing knife or a peeler and remove the brown skin of the taro root. Wash taro roots with water to remove all the dirt particles. I soak them in salted water for 5 minutes.
- Once cleaned, transfer them to a colander or kitchen towel to dry up. Cut colocasia roots into juliennes or matchsticks.
- Heat mustard oil in a frying pan or kadhai till it starts smoking. Reduce the heat to low.
- Add cumin seeds, nigella seeds, ginger, green chilli, and asafoetida. Saute for a 20 - 30 seconds.
- Add chopped taro roots, salt, red chilli powder, turmeric powder, coriander powder, and achar ka masala. Stir to combine and coat each piece with the spices.
- Add water, cover, and cook the arbi fry till crisp and fully cooked. It takes 10 - 12 minutes over low heat.
- Once taro roots are crisp, and cooked, garnish them with fresh coriander leaves.
- Serve masala arbi fry with phulka for lunch.
Notes
- Taro Roots (arbi) cooks very quickly. Hence, please do not leave it unattended, especially over high heat, for a long time. Else, it will burn.
- You can substitute mustard oil with ghee, groundnut oil, sesame or coconut oil.
Nutrition
Mango Avocado Salad is a perfect summer salad with spicy, flavoursome grilled shrimp. Make it for backyard BBQs, picnics, or potlucks.
- Salad Dressing
- Mango Avocado Salad Recipe Variations
- Mango Avocado Salad Recipe with Shrimp
The combination of mango and avocado in a salad is a match made in heaven. There is something magical about combining the buttery avocado and sweetness of mangoes. The two of them together create the perfect blend of flavours and textures.
The whole salad requires 30 minutes from start to finish – making it ideal for a summer weeknight dinner, a hearty lunch, or a BBQ table. It has a fruity flavour with a nice punch from chillies.
This classic mango avocado salad is one of the best mango recipes for the summer season
Recipe Highlights
- no nuts
- gluten-free
- easy to make
- meal prep friendly
- wholesome and filling
Salad Dressing
The showstopper of this shrimp salad is the mango and cilantro dressing. The heat of red chillies combined with the sweetness of mangoes and the freshness of coriander is a real outburst of flavours.
Usually, I prepare a large batch of mango dressing over the weekend and enjoy it with salads chips and grilled meats. It is a true tropical summer favourite dipping sauce recipe that you can use in a million creative ways.
Pro Tip: Don’t focus too much on the exact proportion of the dressing ingredients. You can use more or less garlic, coriander, chillies, etc. Feel free to taste while blending the dressing and adjust the flavours accordingly.
Mango Avocado Salad Recipe Variations
- fresh veggies (cucumbers, corn, etc.)
- fresh jalapeno pepper
- boiled/canned red Mexican beans
- other fresh herbs (a hint of minced oregano or mint can be fun)
- smoked or roasted chile peppers (roasted poblanos, chipotles, etc.)
- sprinkle crushed nachos, tostadas, etc
More Salad Recipes
- Avocado Salad
- Fattoush Salad
- Couscous Salad
- Mixed Beans Salad
- Cherry Tomato Salad
- Herbed Potato Salad
- Greek Orzo Pasta Salad
- Tropical Pineapple Salad
Get all my Salad Recipes here and you can watch the videos on Instagram .
Ingredients
Ingredients For Grilled Shrimps:
▢ 500 gram shrimps/prawns, cleaned and washed
▢ 1 teaspoon red paprika
▢ 1 teaspoon taco seasoning mix
▢ Salt to taste
▢ 1 teaspoon olive oil
▢ 1 Cup ripe mango pulp diced
▢ 1 Cup ripe avocado diced
▢ 1 Cup red bell pepper diced
▢ ½ Cup onion diced
▢ 1 green chilli sliced
Ingredients For Dressing:
- ▢ ¼ Cup ripe mango pulp
- ▢ ¼ Cup fresh coriander leaves
- ▢ 1 garlic clove
- ▢ 1 red chilli
- ▢ Salt to taste
- ▢ ½ teaspoon black pepper
- ▢ ¼ Cup extra virgin olive oil
- ▢ Juice of 1 lemon
Instructions
Marinate and Grill Shrimps:
- Clean, wash and pat dry the shrimps.
- Combine shrimps with paprika, taco seasoning and salt. Mix nicely and marinate for 10 minutes.
- Heat a grill pan. Drizzle olive oil and grill the marinated shrimps until cooked on both sides. This takes 5 – 10 minutes only. Keep shrimps aside to cool down a bit.
Prepare the dressing:
Combine all the ingredients for dressing in a food processor. Blend till combined nicely. Keep in the fridge till required.
Combine mango, avocado, bell pepper, onion and shrimps in a bowl.
Pour the dressing and toss gently. Sprinkle chopped coriander leaves.
Serve mango avocado salad immediately.
Recipe Notes:
- For preparing the dressing food processor is the right choice instead of a mixer. Blending the dressing ingredients in a mixer might result in a smoothie like paste with no texture.
- Or you can blend mango pulp in a mixer and later add chopped coriander, chilli and garlic to it. And get the right consistency using extra virgin olive oil.
Nutrition
We follow a strict NO SPAM Policy
