Masala arbi sabzi is an Indian dish made with arbi tossed in a masala made of vegetables and unique combination of Indian spices. It is a delicious dish thoroughly enjoyable both in spicy gravy form as well as the more common dry form.
This flavorful recipe is also gluten-free, so those who have gluten sensitivity can enjoy this dish as well. This versatile vegetable is almost similar in taste to a potato but with a nuttier flavor and different texture when cooked.
This vegetable also have many nutritional benefits such as rich in vitamins A & C, dietary fiber, iron, calcium, potassium, and also magnesium.
It is a very easy recipe to make. So, let’s go through this recipe step by step!
Preparation time: 15 minutes
Cooking time: 20-25 minutes
Total time: 35-40 minutes
Serving: 2
Ingredients:
- Arbi: 1 cup
- Onion, chopped: 1
- Ginger-garlic paste: 1 tsp
- Jeera seeds: 1/2 tsp
- Green chili: 1
- Tomato: 1
- Salt, to taste
- Coriander powder and garam masala: 1 tsp each
- Turmeric powder: 1 tsp
- Red chili: 1 tsp
- Kasuri methi: 1 tbsp (optional)
- Curd: 2 tbsp
- Oil: 2 tbsp
- Lemon juice: 1 tsp
- Coriander leaves, for garnishing:
Method of preparation:
- Firstly, chop arbi, onion, tomato and coriander leaves.
- Secondly, heat oil in a pan to shallow fry the arbi and after they turn golden brown, remove them from the pan and keep them on the tissue paper to remove excess water.
- Next, in the remaining oil in the pan, add ginger-garlic paste, jeera seeds, and let it roast for 1-2 minutes. Now, add onion and in the pan and cook it till golden-brown.
- Furthermore, add chopped tomato and green chili in the pan. Also, add all the spices such as salt, red chili, turmeric, coriander and garam masala powder and 1/2 of water in the pan to cook the masala and mix again.
- After the water is evaporated and masala is thick, add curd, kasuri methi and 1/2 cup in the pan and mix again and cook for 5 minutes on medium flame.
- Lastly, add the arbi pieces in the masala and mix again and cook for 8-10 with covered lid on low to medium flame.
- Finally, garnish this masala arbi sabzi with chopped coriander leaves.
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