arbi ki sabji | ghuiya ki sabji | dum arvi masala gravy | arbi sabji (2024)

arbi ki sabji | ghuiya ki sabji | dum arvi masala gravy | arbi sabji with detailed photo and video recipe. an authentic and traditional dum style punjabi curry with taro roots or more popularly known as arbi. it has a unique and strong flavour of itself and generally cooked with ajwain or carrom seeds for the flavourful blast. like any other traditional curries, it is ideally served with a choice of indian flatbreads and roti’s and even with steamed rice too.

arbi ki sabji | ghuiya ki sabji | dum arvi masala gravy | arbi sabji with step by step photo and video recipe. indian curry or sabji categories are known for their versatility and the options it gives to prepare with myriad vegetables. basically, it can be divided into 2 categories – one made frequently as the vegetables used are easily accessible and the other one are native and unique due to the vegetables used are unique or not easily accessible. arbi ki sabji belongs to this category and known for its traditional way of cooking.

taro or arvi bases recipes were long due on me and i were consistently looking for it in my local vegetable shop. i knew that taro recipes are quite popular in asian cuisine too, but was not able to get hold of fresh ones. here in australia, you can easily get the frozen and even sliced taro too. but i was not comfortable using frozen ones for my video post. i have a long list of arbi recipes and including the arbi dry sabji, makhana arbi, arbi jhol and chamagadda curry. due to its flavour, it can be used in different types of recipes yet resulting in a unique and tasty recipe.

furthermore, some more additional tips, suggestions and variants to the ghuiya ki sabji. firstly, even before using the taro roots in the curry, it must be cooked thoroughly. there are different ways to cook and you can either pressure cook it, deep fry it or even pan-fry it with oil. in this instance i have pan-fried for the sake of dum cooking. secondly, the texture and taste may be very similar to a potato but do not require the same amount of time to cook it. for instance, if you are pressure to cook it, you may need just one whistle whereas for potatoes you may need 4-5 whistles. lastly, do not attempt this recipe if you do not have ajwain or carrom seeds. carrom seeds help for digestion. also, you may want to use oil or gloves while cleaning and chopping it.

finally, i request you to check my other detailed curries recipe categories with this post of arbi ki sabji. it mainly includes my other related recipes like achari baingan, matar paneer, paneer ki sabji, ridge gourd, bharwa baingan, shimla mirch paneer, lauki ki sabji, aloo bhindi, shahi paneer, beans ki sabji. further to these i would also like to add some more additional recipe categories like,

• paratha recipes
• street food recipes
• beverages recipes

arbi ki sabji video recipe:

recipe card for ghuiya ki sabji recipe:

how to make arbi ki sabji with step by step photo:

1. firstly, peel the skin of 15 arbi and slice then thick.
   
2. take the slice arbi into a large bowl. add¼ tsp turmeric, ½ tsp chilli powder and ¼ tsp salt. mix well making sure all the spices are well combined and coated.
   
3. rest for 30 minutes to marinate well.
   
4. after 30 minutes, fry the arbi on medium flame.
   
5. fry in between making sure the arbi turns crisp.
   
6. drain off and keep aside.
   
7. in a large kadai heat2 tbsp oil. add 1 tsp cumin, ½ tsp ajwain, pinch hing and saute until the spices turn aromatic.
   
8. now add1 onion,1 chilli,1 tsp ginger garlic paste and saute well.
   
9. saute until the onions turn golden brown.
   
10. further add¼ tsp turmeric, 1 tsp chilli powder, 1 tsp coriander powder, ½ tsp cumin powder and ¾ tsp salt.
    
11. saute until the spices turn aromatic.
    
12. additionally, add 2 tomato and fry until the tomatoes turn soft and mushy.
    
13. now add ½ cup curd and saute until the oil releases.
    
14. further, add fried arbi and mix well.
    
15. add 1 cup water and mix well adjusting the consistency as required.
    
16. cover and simmer for 15 minutes or until the arbi is cooked well absorbing the flavour.
    
17. now add1 tsp kasuri methi, ¼ tsp garam masala and 2 tbsp coriander. mix well.
    
18. finally, enjoy arbi ki sabji with roti, poori or rice.
    

notes:

• firstly, make sure to clean the arbi well and cut to the shape and size of your choice.
• additionally, frying the arbi in oil will enhance the flavour of the curry.
• also, if you are diet conscious then you can pressure cook arbi for a whistle instead of frying in oil.
• finally, arbi ki sabji recipe tastes great when prepared slightly spicy.