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Arbi Ki Sabzi Recipe

Arbi Ki Sabzi is a popular Indian Curries
Author :
On :
Monday, 12 September, 2016
Category :
Vegetarian Recipe
Course :
Curries Recipe
Cuisine :
Indian Recipe
Technique :
Stewed Recipe
Difficulty :
Servings :
Serves 2
Rated 4 based on 100 votes

Learn this easy Arbi(Colocasia) curry made of sliced arbi,  spiced with ajwain(carom seeds)  and jeera(cumin). Serve hot with phulkas or rice.

This sabzi is well known for its unique earthy flavours and distinct taste which makes it hugely popular dish to consume throughout India.

Mostly Arbi or colocasia is found in tropical areas and is easily available across North India during Monsoon season. The vegetarian recipe is also famous among vegetarians because of its resemblance to taste of non-vegetarian delights.

Wondering how to make it? The Abrikisabzi is made in the form of curry and stewed with carom seeds or ajwain and cumin or jeera. The recipe requires very less spices and condiments as the natural flavour of Arbi comes out brilliantly in the curry. The dish is eaten with rice of roti and is a delight to the palette.


  • 750 g - arbi
  • 1 tsp - Cumin seeds
  • 1/2 tsp - Turmeric powder
  • 2 tsp - Red Chilli powder
  • 2 tsp - coriander powder
  • 1 tsp - Cumin seed powder
  • 2 tbsp - finely chopped Coriander leaves (to garnish)
  • salt to taste
  • 1/2 tsp - ajwain
  • 6 tbsp - oil
  • How to Make Arbi Ki Sabzi:

    1. Peel the arbi. Wash it thoroughly.
    2. Slice the arbi like you make French fries.
    3. Apply some salt and keep aside for 30 minutes.
    4. Wash again before you start cooking.
    5. Heat oil in a kadai, add cumin seeds, when the seeds splutter add turmeric powder.
    6. Add the arbi and mix well.
    7. Add red chilli powder, coriander powder, cumin seed powder, ajwin and salt taste. Mix well.
    8. Cover with a lid, having some water in it.
    9. Cook on low flame, stirring at regular intervals till the arbi is done.
    10. Garnish with finely chopped coriander leaves.
    11. Serve with dal and hot rotis.


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