How to make Arbi Masala -
Colocassia roots cooked with a spicy flavourful masala
This recipe is contributed by Member Gouri Haldar.
Main Ingredients : Colocassia (arbi) (अर्बी ), Tomatoes (टमाटर)
Cuisine : Indian
Course : Main Course Vegetarian
For more recipes related to Arbi Masala checkout Khatti Arbi, Dabi Arbi Ka Salan, Khatti Arbi ka Salan, Arbi ki Kadhi - SK Khazana . You can also find more Main Course Vegetarian recipes like Peppered Beancurd Cabbage and Rice Rolls Achari Parwar Cauliflower Manchurian
Arbi Masala Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Prep Time : 11-15 minutes
Cook time : 11-15 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Spicy
Ingredients for Arbi Masala Recipe
Colocassia (arbi) boiled and peeled 500 grams
Tomatoes finely chopped 2 medium
Turmeric powder 1 teaspoon
Oil 4 tablespoons
Cumin seeds 2 tablespoons
Cinnamon 2 inch piece
Ginger-garlic paste 2 tablespoons
Onions finely chopped 2 medium
Green chillies slit 3-4
Salt to taste
Dry mango powder (amchur) 1 tablespoon
Coriander powder 2 tablespoons
Cumin powder 1 tablespoon
Garam masala powder 2 tablespoons
Mustard oil 2 tablespoons
Yogurt 2 cups
Fresh coriander leaves finely chopped
Method
Step 1
Cut the arbis in one inch pieces and mix it with salt and turmeric powder.
Step 2
Heat one tablespoon oil in a non-stick pan. Add arbi and cook till light brown in color. Drain on absorbent paper. In the same pan add the remaining oil and add cumin seeds, cinnamon and ginger-garlic paste and saute for a minute.
Step 3
Add onions, green chillies and cook further till onions become translucent.Add tomatoes and cook till the tomatoes get cooked. Add amchur powder, coriander powder, cumin powder, garam masala powder and salt and mix well and cook for two to three minutes.
Step 4
Add the fried arbis and mix well. Add the yogurt and lower the heat and mix well.Add two tablespoons water and cook till the gravy thickens.
Step 5
Serve hot garnished with coriander leaves.
Most Visited Recipes
Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
