How to make Dabi Arbi Ka Salan -

Sauteed arbi slices cooked in spicy gravy.

Sanjeev Kapoor

This recipe is from FoodFood TV channel & has featured on Turban Tadka.

Main Ingredients : Colocassia (arbi) (अर्बी ), Onions (प्याज़ )

Cuisine : Hyderabadi

Course : Main Course Vegetarian

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For more recipes related to Dabi Arbi Ka Salan checkout Khatti Arbi, Khatti Arbi ka Salan, Arbi ki Kadhi - SK Khazana, Besan Arbi - SK Khazana . You can also find more Main Course Vegetarian recipes like Karela Kaju Kishmish Kadai Vegetables Barley Risotto Parwal Shahi

Dabi Arbi Ka Salan

Dabi Arbi Ka Salan Recipe Card


Hyderabad’s 400-year-old culinary history, like its culture, is unmatched by any other state in India.  Of all the Muslim cuisines, Hyderabadi is the only one in the sub-continent that can boast of a major vegetarian section. This has much to do with the local influences. Considering that the elite of the erstwhile Hyderabad state came from the north of India and was almost entirely Muslim, this is a little surprising. The nation’s vegetarians, of course, stand to gain by it.
Some of the salient features of Hyderabadi food are the key flavours of coconut, tamarind, peanuts and sesame seeds. The main spice is chilli, which is used in abundance and is the reason for the one word used to describe Hyderabadi cuisine - fiery!
The cuisine draws its flavour from two rich legacies - the Deccan cuisine of Nizams and the spicy Andhra style of food, laced with mustard, garlic and chillies and eaten with doles of chutney and pickle.

Prep Time : 11-15 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Tangy

Ingredients for Dabi Arbi Ka Salan Recipe

  • Colocassia (arbi) 800 grams

  • Onions boiled and pureed 2 large

  • Cloves 4-5

  • Bay leaves 2

  • Green cardamoms 4-5

  • Poppy seeds (khuskhus/posto), soaked overnight 2 tablespoons

  • Oil 6 tablespo for greasing

  • Yogurt 1/2 cup

  • Carom seeds (ajwain) 1/2 teaspoon

  • Asafoetida 1/4 teaspoon

  • Garlic paste 1 teaspoon

  • Ginger paste 1 teaspoon

  • Turmeric powder 1/4 teaspoon

  • Red chilli powder 1 teaspoon

  • Dried mango powder 1 teaspoon

  • Coriander powder 1 tablespoon

  • Garam masala powder 1/2 teaspoon

  • Salt to taste

  • Fresh coriander leaves for garnish


Step 1

Heat 3 tbsps oil in a non stick pan. Add cloves, bay leaves, green cardamom and sauté till fragrant.

Step 2

Grease a knife with a little oil and chop the arbi into small pieces. Add arbi to the kadai, mix well. Cover and cook for 8-10 minutes.

Step 3

Put poppy seeds into a mixer jar and grind. Add boiled onion puree and yogurt and grind to a paste. Heat the remaining oil in another non stick kadai.

Step 4

Add carom seeds, asafoetida, garlic paste, ginger paste, ground mixture and mix well. Saute till the moisture dries up.

Step 5

Add turmeric powder, red chilli powder, amchur, coriander powder and garam masala powder and cook for 6-8 minutes.

Step 6

Add salt and 3-4 cups of water and mix well. Add this gravy to the arbis and cook for 4-5 minutes. Transfer into a serving bowl, garnish with coriander leaves and serve hot.

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MasterChef Sanjeev Kapoor

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 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.