Arvi ki sabji | Taro roots | Arbi recipe Pakistani | Sookhi Arbi Masala Sabzi | Neelo's kitchen
3.2 هزار بار بازدید -
2 سال پیش
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Arvi ki sabji | Taro
Arvi ki sabji | Taro roots | Arbi recipe Pakistani | Sookhi Arbi Masala Sabzi | Neelo's kitchen
Arbi ki Sabzi has many variations like simple stir-fry with just spices or the curry or gravy version or semi-dry one like I'm sharing today. My preferred way of making this Arbi sabzi is boiling the arbi & then mixing it with spicy onion tomato masala. This flavourful recipe is vegan and gluten-free. Serve with chapati, roti, naan or poori.
Taro has more fiber and fewer fats as compared to potato in addition to other nutritional benefits like richer in Vitamin C, iron, calcium and potassium. Rich in fibre, antioxidants, potassium, magnesium, Vitamin C, E and resistant starch, arbi offers multitude of benefits from keeping your blood sugar levels in control to preventing you from heart disease and reducing cancer risk.
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Ingredients:
Arbi Taro 300g boiled
1/2 cup oil
1 big chopped onion
100g tomato puree ( cut and blend 100g tomato in blender)
red chilli powder to taste I used 1/2 tsp you can use more for spicy
salt to taste
1/4 tsp turmeric
1/2 tsp cumin seeds
few curry leaves
1/8 tsp carom seeds
roasted and crushed cumin & coriander 1 tsp
coriander powder 1 tsp
1/2 tsp garam masala powder
fresh coriander as required
green chilli as required
fenugreek leaves dry 1/2 tsp ( kasuri meethi )
Some tips and suggestions:
Use gloves while handling raw arbi to prevent hands from itching.
Cooking time will vary based on arbi size.
Don't overcook the taro as it will make it gooey. You can boil them as part of meal prep over the weekend and refrigerate without peeling.
Instead of pre-boiling them you can also directly peel & add them to the onion tomato masala & allow to cook with it.
Use ajwain (carom seeds) with arbi as it aids digestion of this starchy root and also adds to taste.
Different boiling method:
1. Wash & clean the taro roots thoroughly. Cook the taro roots using either of the below options. Cooking time may vary based on the size of the taro.
2. Pressure cooker: Add two cups of water to the cooker, place a trivet, and the taro roots on the trivet. Close the lid with the weight (whistle) on and pressure cook for 1 whistle on medium heat.
3. Instant Pot - Add two cups of water to the Instant Pot insert, place a trivet, and the taro roots on the trivet. Close the lid with vent to sealing. Cook on manual (or pressure cook) high for 4 mins followed by a quick release.
4. Stovetop - Bring a pot of water to a boil and salt it. Add the taro to the water and boil for 10-15 mins until fork tender.
5. Microwave - Add the taro roots to a microwave-safe bowl filled with water covering the roots and microwave at full power for 10-15 mins until fork tender. If not done, microwave for another 5 mins & check.
6. Once cooked, drain the water & immerse them in cold water to stop the cooking process. Then peel & cut them in circular shape & a bit thick. (I make around 2-4 pieces of one taro root).
2 سال پیش
در تاریخ 1401/10/11 منتشر شده
است.
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