Arbi Fry

Arbi Fry is a vegan indian sabji made with taro root and a few spices. This simple no onion, no-garlic punjabi style arbi recipe gets ready in 20-25 minutes and can be enjoyed with rotis, paratha or dal.

Arbi, also known as ghuiya (in Hindi) or colocasia, is a cooked often in our home. One of the methods I enjoy it is stir-frying arbi or arvi with potatoes and basic spices. This arbi fry recipe is another favorite! Although both these recipes are similar, they involve slightly different method of cooking. The main difference lies in boiling the arbi first to make arbi fry sabji (vegetable dish).

I am sharing north indian style arbi fry in the post. To make it, boiled arbi is coated in spices. Thereafter, it is fried in mustard oil with spices till lightly charred on both sides.

Jump to:

• What Is Arbi
• Ingredients
• How To Make Punjabi Arbi Fry
• Serving Suggestions
• Recipe Tips
• Arbi Fry

What Is Arbi

Arbi or colocasia is a starchy tuberous vegetable consumed all over south east asia. It is quite similar to taro root in resemblance and taste.

Arbi grows as a small underground bulb, covered in a brown and hairy skin. Once the skin is peeled off, the inside reveals a creamy, and white flesh, reminiscent of a white potato (minus the stickiness).

Arbi is cooked in many ways all over the indian subcontinent. It is boiled, deep-fried to make chips, stir fried and roasted. It is often incorporated into lentils (arbi dal) or cooked with meat (arbi gosht). When cooked properly, the texture of arbi becomes soft and creamy and the sliminess is eliminated! Due to its high starch content, it is quite a comforting and delicious vegetable.

I usually purchase arbi from Indian stores. You could easily find it at asian grocers as well. I have also seen it at stores like Sprouts or Whole Foods.

If you cook arbi often, do hop on to this earlier post in which I have included few important tips on how to peel and prepare arbi as well as on how to counter the discomfort due to its tendency to cause throat irritation.

Ingredients

How To Make Punjabi Arbi Fry

1. Start by boiling the arbi. Add the washed arbi to a large pot of water and cover. Let boil for 10-12 minutes on high. You have to boil them just until fully cooked (easily fork tender) but not mushy. To avoid overcooking, I prefer to boil them in a pot of water instead of pressure cooker or Instant Pot.

Note - Boil for 2 whistles in pressure cooker and pressure cook on high for 2-3 minutes using IP. Adjust time de

2. Once boiled, let arbi cool down for few minutes. Peel the skin off.
3. Using a sharp knife, half each arbi. Let sit to cool down completely.

Note - You can do the above steps 1-3 a day ahead. Keep boiled arbi refrigerated.

4. In a heavy cast iron skillet or kadai(indian wok) , heat up the mustard oil until the raw smell goes away.
5. Temper with ajwain & cumin seeds, hing powder and chopped green chillies. Fry for 30 seconds or so on low flame taking care not to burn.
6. Add the powdered spices(except chaat masala), salt and a splash of water. Fry the spices for 20-40 seconds. You will see a slurry.
7. Add the arbi halves and gently toss to coat with spices.
8. Continue to fry for next 4-5 minutes without stirring a lot else arbi will start breaking.
9. Let char slight on each side and gently flip on to the other.
10. Finish arbi fry with chaat masala, pinch of garam masala , lemon juice and lots of chopped cilantro. Your arbi fry is ready to serve.

Serving Suggestions

• One of my favorite ways to eat arbi fry is with indian flatbreads like warm rotis or plain paratha and green chutney. You could add a bowl of yogurt on the side.
• For a delicious summer meal, serve arbi fry with steamed rice and mango dal.

Recipe Tips

• Choose fresh and firm arbi- Fresh arbi has a crunchy taste that will enhance the taste of the dish after cooking. Make sure that the arbi is firm to touch and has no bruises.
• Oil your hands or wear gloves- I recommend rubbing smearing your hands with some oil when touching arbi. Wear gloves if necessary or wash your hands thoroughly after handling. This prevents itchiness of skin.
• Dont skimp on oil - Arbi is one of those vegetables that need extra oil for better taste.
• Choose a wide pan or kadai- Else instead of charring(frying), the arbi will start steaming and get too soft spoiling the texture of the dish.
• Always use a sour agent- Like lemon or lime juice, amchoor or a little yogurt when making arbi.
• Skip hing powder for a gluten free arbi fry.