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Arbi Masala
Lunch • India
How to Make Arbi Masala (Traditional & Healthy Version)
Arbi Masala is a classic North Indian vegetarian dish, cherished in Punjabi households and across Uttar Pradesh for its comforting, earthy flavors and health benefits. Made from arbi (colocasia or taro root), it is gently spiced with Indian masalas, making it a satisfying yet light curry perfect for lunch. With its creamy texture and robust taste, Arbi Masala is a go-to during the festive season, especially in Navratri, when many seek wholesome, sattvik recipes.<br><br>This sabzi is a staple in many Indian kitchens and is often enjoyed with phulka, roti, or even as part of a thali. The dish balances aromatic spices with the natural starchy flavor of arbi, delivering a meal that is both filling and easy on the stomach. Its versatility allows you to make it dry (sookhi arbi) or with a tomato-based gravy, depending on the region and family tradition. For those seeking a nutritious, vegetarian lunch, Arbi Masala is a wonderful addition to your Indian recipe collection, offering authentic flavors and a taste of Indian culinary heritage.
Ingredients(for 1 medium bowl (approx. 150g cooked Arbi Masala))
- 300 grams Arbi (colocasia root) (peeled and washed)
- 1 tablespoon Mustard oil (sarson ka tel, or use cold-pressed oil)
- 1 teaspoon Cumin seeds (jeera)
- 2 Green chilies (finely chopped, hari mirch)
- 1 inch Ginger (grated, adrak)
- 1 medium Tomato (finely chopped, tamatar)
- 1 teaspoon Coriander powder (dhaniya powder)
- 1/2 teaspoon Turmeric powder (haldi)
- 1/2 teaspoon Red chili powder (lal mirch, adjust to taste)
- 1/2 teaspoon Garam masala (optional for extra flavor) - optional
- to taste Salt (namak)
- 2 tablespoons Fresh coriander (hara dhaniya, chopped)
Instructions
- 1
Wash and pressure cook arbi with enough water for 2 whistles. Let the pressure release naturally. Peel the skin and slice each arbi into thick rounds.
10 minutes
Do not overcook the arbi; it should be soft but not mushy.
- 2
Heat mustard oil in a heavy-bottomed kadhai. Temper with cumin seeds until they crackle.
2 minutes
Heating mustard oil till it smokes removes the raw smell.
- 3
Add chopped green chilies and grated ginger. Sauté for a minute until aromatic.
1 minute
Use a sil-batta for authentic flavor.
- 4
Add chopped tomato and cook until soft and oil starts separating.
3 minutes
Cover for faster cooking.
Why This Dish is Healthy
This Arbi Masala recipe uses mustard oil for healthy fats, limited spice for easy digestion, and relies on steaming/boiling rather than deep-frying, making it suitable for calorie-conscious eaters. The absence of heavy cream or excessive oil keeps the calorie count low, while the high fiber content promotes satiety and gut health. It's a perfect option for those looking to eat nutritious, home-style Indian food without compromising on authentic flavor.
Arbi Masala is rich in dietary fiber, complex carbohydrates, and essential micronutrients like potassium, magnesium, and vitamin C. Colocasia root is naturally low in fat and provides a good energy boost, making it ideal for an active lifestyle. The use of minimal oil and fresh spices ensures that the dish is both heart-healthy and easy to digest. The addition of coriander and tomatoes further boosts vitamin A, antioxidants, and phytonutrients.
Pro Tips
- 💡Tip 1: Always cook arbi thoroughly to avoid any itchiness from the colocasia root.
- 💡Tip 2: For extra crispness, shallow fry arbi slices before adding to masala.
- 💡Tip 3: Add a pinch of amchur (dry mango powder) for tanginess if preferred.
Storage & Serving
Store leftover Arbi Masala in an airtight container in the refrigerator for up to 2 days. Reheat in a pan, adding a splash of water if it becomes too dry.
Best served: Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 210.0 kcal |
