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Main Course

Arbi Ki Sabzi

Name: Arbi Ki Sabzi
Prep time: PT15.00M
Cook time: PT15.00M
Total time: PT32.00M
Yield: 4.00
Ingredients: 1 Sachet MAGGI Masala-ae-Magic; 0.5 Kilogram Arbi (Colocasia or Taro Root); 1/2 Cup Water; 3 Tablespoons Oil; 1 Teaspoon Ajwain (carom seeds); 3 Units Dry Red Chillies; 2 Units Medium Onion (Sliced); 1/2 Teaspoon Red Chilli Powder; 1 Pinch Salt (To Taste); 3 Tablespoons Coriander Leaves (Chopped)

(3)

32Min

Easy

Arbi ki sabzi is a delicious side dish made by sautéing Arbi or Taro root with a combination of spices. Mainly eaten in the northern part of India, along with Indian breads and a dal or a gravy dish.

Ingredients

4 Serves

1 Sachet

MAGGI Masala-ae-Magic

0.5 kg

Arbi (Colocasia or Taro Root)

0.5 Cup

Water

3 Tablespoons

Oil

1 Teaspoon

Ajwain (carom seeds)

Dry Red Chillies

Medium Onion (Sliced)

0.5 Teaspoon

Red Chilli Powder

1 Pinch

Salt (To Taste)

3 Tablespoons

Coriander Leaves (Chopped)

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Nutrition Value

Energy

598.39 kcal

Protein

5.22 g

Carbohydrates

29.08 g

Fats

11.92 g

Information per serving

Step 1
15 Min

Pressure cook the arbi with ½ cup of water for 2-3 minutes after first whistle. Peel & cut into cubes
Step 2
12 Min

Heat the oil in a karahi, add the ajwain and when it splutters add the whole red chillies and onions. Sauté till the onions are golden brown.
Step 3
3 Min

Then add the arbi and salt, fry on low flame till it turns golden brown. Then add the red chilli powder and MAGGI Masala-ae-Magic and sauté for two minutes.
Step 4
2 Min

Garnish with coriander leaves and serve hot with rotis & dal.

Step 1 of 4

Pressure cook the arbi with ½ cup of water for 2-3 minutes after first whistle. Peel & cut into cubes

Step 2 of 4

Heat the oil in a karahi, add the ajwain and when it splutters add the whole red chillies and onions. Sauté till the onions are golden brown.

Step 3 of 4

Then add the arbi and salt, fry on low flame till it turns golden brown. Then add the red chilli powder and MAGGI Masala-ae-Magic and sauté for two minutes.

Step 4 of 4

Garnish with coriander leaves and serve hot with rotis & dal.

Recipe PDF

With pictures

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