Dahi Wali Arbi ki sabzi or Arvi sabji is an Indian masala curry. It is a north Indian recipe best eaten with roti, naan, phulka & paratha. Arbi or arvi is hindi term for the vegetable – colocasia or taro.
The spice in the gravy comes from yogurt or curd, cumin seeds and dry fenugreek seeds(kasoori methi). It has the everyday spices like coriander(dhania) powder, chili powder and garam masala. I cook this to be spicy but you can adjust the spice as per your liking.
Arbi dahi & dahi aloo
I make this recipe very similar to dahi aloo. It’s recipe is here – dahi aloo recipe . I do not use tomatoes in this recipe, only curd for the tanginess. I do not prepare Dahi wali recipes that are dominated with spices. These recipes taste good when they are mildly flavored.
For this recipe, I first boiled arbi. Then, I peeled them and cut into bite size pieces. Next, I deep fried them in vegetable oil until they got a nice brown coating.
Also, I cook the curd or yogurt masala/gravy very well, till it leaves oil from the sides of the pan. This will give a very nice taste to the curry.
I learnt this recipe from a dhaba during one of our Indian trips. The dhaba served this with tandoori roti and salad. It was finger licking good. Since then, this recipe has become part of our regular menu.
Other arbi recipes
Arbi roast or arvi fry is another regular recipe in my family that we enjoy with south Indian food like – sambar rice, rasam and bisibele bath. We like to eat arbi fry with warm rice and ghee 🙂 The recipe for arbi fry is here.
how to make Dahi Wali Arbi ki sabzi recipe
Course: curry, gravy, sabziCuisine: Indian, north Indian3
servings15
minutes40
minutes1
hourdahi wali arbi sabzi is arbi or arvi masala gravy made with curd, arbi(colocasia) and Indian spices.
Ingredients
arbi or arvi (colocasia or taro or chaamadumpa) – 8-10
thick yogurt or curd – 1 cup
onions, finely chopped – 2 small onions
ginger garlic paste – 1 tbsp
cumin seeds (jeera) – 1 tsp
green chili, slit lengthwise – 3
cinnamon – small piece
star anise – 1 small
kasoori methi (dry fenugreek leaves) – 1 tbsp
red chili powder – 1 tbsp
coriander(dhania) powder – 4 tsp
cumin (jeera) powder – 1 tsp
turmeric powder – 1/2 tsp
garam masala powder – 1 tsp
fresh coriander leaves, finely chopped – 1 tsp
whole dry red chili – 2
oil – 2 tbsp
salt – to taste
hing or asafoetida – pinch(optional)
Directions
- Boil the arbi or colocasia with enough salt and a pinch of turmeric. Once boiled, let them cool. Then, peel them and cut into bite size pieces.
- Deep fry these arbi or shallow fry – while frying add turmeric powder and red chili powder. Adding them at this stage makes the vegetable very tasty. Once the arvi is fried well, remove onto a plate and set aside.
- In a separate bowl, take the yogurt or curd. To this, add the coriander powder, cumin powder, red chili powder, turmeric powder, kasoori methi. Mix well and set aside.
- Place a pan on medium heat with enough oil. Once the oil gets hot, add cumin seeds, cinnamon, star anise, hing, whole dry red chili and ginger garlic paste. Fry for a minute.
- Add the finely chopped onions and fry well till onion turns deep brown in color,
- Reduce the heat to lowest possible – add the curd mixture. Keep stirring while adding the curd and stir for few minutes till it starts to cook. Stirring continuously prevents it from curdling. Once it starts to cook, increase the heat to medium low.
- Cover the pan and cook for 4-5 minutes on medium low heat till oil separates. This is very important to let the curd cook well.
- Add enough salt, green chili, 2 cups water. Cover and simmer for 5 minutes.
- Add the fried arbi, garam masala powder, coriander leaves and simmer for 2 more minutes.
- Remove from heat and serve with garma garam phulka or any roti & salad. You will thoroughly love it.
Notes
- Take thick curd or yogurt for this recipe
- Cook the curd well before adding water to the gravy. This enhances the gravy taste
- Always add kasoori methi in dahi wali recipes – its a must!
This dahi wali arbi ki sabzi or arvi masala gravy is favorite in our home. We love eating it with hot phulka for dinner with some salad and lassi. Please prepare this at your home and let me know how it turns out!
Check my other Indian curry recipes on PINTEREST below.
